American Southern · intermediate
Southern Pan-Seared Catfish With Summer Corn Succotash
Golden cornmeal-crusted catfish fillets served alongside a vibrant skillet succotash of sweet corn, tender lima beans, and red bell peppers.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Combine yellow cornmeal and cajun seasoning in a shallow dish until thoroughly blended.
- 02
Pat catfish fillets dry with paper towels, then press both sides of fillets into cornmeal mixture.
- 03
Heat two tablespoons of vegetable oil in a heavy skillet over medium-high heat.
- 04
Pan-fry catfish fillets for 3 to 4 minutes per side until crisp and golden brown, then set aside on a plate.
- 05
Melt unsalted butter and remaining oil in skillet over medium heat.
- 06
Sauté red bell pepper, sweet corn, and cooked lima beans for 5 minutes until heated, then serve with catfish.
A LITTLE KITCHEN KNOW-HOW
Cornmeal Dredging
Coating proteins in seasoned cornmeal prior to searing for a signature Southern crisp crust.
Notes from the kitchen
- Pat fish completely dry before dredging so cornmeal adheres into a crisp crust.
- Use a heavy skillet for even heat distribution and maximum exterior crispness.
- Original home-cooking adaptation inspired by American Southern; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.