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

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 15 min Cook: 20 min Serves 4 Southern American cuisine 320 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Pan-Seared Catfish with Spiced Cajun Rub and Jazzed-Up Corn Succotash take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Catfish with Spiced Cajun Rub and Jazzed-Up Corn Succotash?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Pan-Seared Catfish with Spiced Cajun Rub and Jazzed-Up Corn Succotash?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Catfish with Spiced Cajun Rub and Jazzed-Up Corn Succotash for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Catfish with Spiced Cajun Rub and Jazzed-Up Corn Succotash?

Southern American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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