Pan-Seared Catfish with Spiced Cajun Rub and Jazzed-Up Corn Succotash

By AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

This vibrant pan-seared catfish features a bold Cajun spice blend and a lively corn and vegetable succotash. This Southern American-inspired seafood recipe, ready in about 35 minutes, pairs catfish fillets, olive oil, paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 fillets (6 oz each) catfish fillets
• 3 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups fresh corn kernels
• 1 medium, diced into 1/2-inch pieces red bell pepper
• 1 medium, diced into 1/2-inch pieces green bell pepper
• 1 tbsp fresh thyme leaves
• 2 tbsp butter
• 3, thinly sliced scallions
• 1 tbsp fresh lemon juice

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a small bowl, mix 1 tsp paprika, 1/2 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper to create the Cajun rub. Pat dry 4 catfish fillets and rub the spice blend evenly over both sides.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Place the catfish fillets skin-side down and cook for 4-5 minutes until the edges are crispy and golden, then flip and cook for another 3-4 minutes until cooked through. Remove fillets and keep warm.
3. Step 3: In the same skillet, add 1 tbsp olive oil and 2 tbsp butter over medium heat. Add 2 cups fresh corn kernels, 1 diced red bell pepper, 1 diced green bell pepper, and 3 sliced scallions. Sauté for 5-6 minutes until vegetables are tender and slightly caramelized.
4. Step 4: Stir in 1 tbsp fresh thyme leaves and 1 tbsp lemon juice, cooking for another minute until fragrant. Season with salt and pepper to taste.
5. Step 5: Serve the catfish fillets atop the jazzed-up corn succotash, garnishing with additional scallions if desired.