How to Make Blackened Catfish with Corn Succotash
Learn how to make Blackened Catfish with Corn Succotash to create perfectly cooked, juicy pieces of catfish coated in a crust of herbs and spices.The Southern dish is perfect for this time of year here in North Dakota when the garden is bursting with fresh vegetables, and the catfish are biting like crazy here on the Red River. But this blackened catfish recipe is also one of the best quick and easy weeknight meals I love to whip up during the winter doldrums of Mardi Gras. The spicy blackened catfish and sauteed veggies helps me close my eyes and reminisce about warmer weather and fun times in Louisiana.Succotash traditionally has lima beans, but our young daughter isn't a fan. However, she does love green beans, so I adapted a succotash recipe I found in one of my Nana's recipe cards and paired this quick cooking blackened catfish with a green bean succotash. The entire dish comes together in just 20 minutes.HOW TO MAKE BLACKENED CATFISH WITH CORN SUCCOTASH1. In a medium bowl, stir together Tony's Creole seasoning, cayenne, thyme, oregano, and sugar. Use mixture to season both sides of the fish liberally and set aside.2. To make the succotash: In a nonstick frying pan over medium heat, add 2 tablespoons of olive oil. Add the onion and garlic and sauté for 2 minutes.3. Add the corn and green beans and gently cook until the corn and beans just start to soften, about 2 minutes.4. Toss in the tomato, basil, thyme, and oregano, and a squeeze of fresh lemon juice. Taste and season with salt and pepper. Keep warm while making the fish.5. In the same nonstick frying pan, over medium-high heat, add olive oil and catfish fillets. Let them cook for 2 minutes. Flip the fish and finish cooking, 1 minute more.6. Place the succotash on a plate and top with the blackened fish.COME TO NORTH DAKOTA TO CATCH CATFISHWhen it comes to Southern food, I grew up with my Nana's beloved recipes of fish and grits and key lime pie. Now that I live in Fargo, North Dakota, I'm blessed to have the Red River of the North in my backyard. It's a world-famous river known for GIANT Channel Cats! I can usually catch a limit of 5 catfish in less than an hour. If you would like to come to North Dakota and catch some giant catfish, check out the North Dakota Game and Fish Department website. MORE CATFISH RECIPESIf you are looking for more great ways to use some of that catfish in your freezer, be sure and check out some of our favorite catfish recipes:– Potato Crusted Fish– Catfish "Scallops"– Potato Chip Catfish Cakes– Catfish Cheeks– Moqueca (Brazilian Fish Stew)CONNECT WITH ME AND JOIN OUR WILD GAME COOKING COMMUNITYDid you make this Blackened Catfish with Corn Succotash? I’d love for you to join our community and connect with me so we can all see pics of this dish and all of your wild game and fish creations. Be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #wildgameandfish and tagging me @wildgameandfishDid you enjoy this Blackened Catfish Recipe with Corn Succotash? Be sure to leave a 5-star rating RIGHT HERE!
Ingredients
- 2 6-ounce catfish fillets
- 1 tablespoon Tony's Creole Seasoning
- 1 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon sugar
- 4 tablespoons olive oil
- 1 small onion, thinly sliced
- 1 tablespoon minced garlic
- 1 cup green beans
- 1 ear of corn, shucked, kernels cut from the cob
- 6 cherry tomatoes, cut in half
- 2 tablespoons fresh basil
- 2 tablespoons lemon thyme
- 2 tablespoons fresh oregano
- 1 tablespoon fresh lemon juice
Instructions
- In a medium bowl, stir together the Tony's, cayenne, thyme, oregano, and sugar. Use mixture to season both sides of the fish liberally and set aside.
- To make the succotash: In a nonstick frying pan over medium heat, add 2 tablespoons of olive oil. Add the onion and garlic and sauté for 2 minutes.
- Add the corn and green beans and gently cook until the corn and beans just start to soften, about 2 minutes.
- Toss in the tomato, basil, thyme, and oregano, and a squeeze of fresh lemon juice. Taste and season with salt and pepper. Keep warm while making the fish.
- Heat a large cast-iron skillet over medium-high heat until it just starts to smoke. Add olive oil and decrease heat slightly. Add the fillets to the hot skillet. Let them blacken for 2 minutes. Flip the fish and finish cooking, 1 minute more.
- Place the succotash on a plate and top with the blackened fish.
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One Response
Awesome!