Editorial sample recipeAmerican SouthernintermediateHalalPescatarian

Southern Pan-Seared Catfish With Summer Corn Succotash

Name: Southern Pan-Seared Catfish With Summer Corn Succotash
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: American Southern
Ingredients: 1.5 lb fresh catfish fillets, 4 fillets; 0.5 cup yellow cornmeal; 1 tbsp cajun seasoning; 3 tbsp vegetable oil; 1.5 cup sweet corn kernels, fresh or frozen; 1 cup cooked baby lima beans; 1 cup red bell pepper, finely diced; 2 tbsp unsalted butter

Golden cornmeal-crusted catfish fillets served alongside a vibrant skillet succotash of sweet corn, tender lima beans, and red bell peppers.

Prep: 15 min
Cook: 20 min
Total: 35 min

Technique to learn

Cornmeal Dredging

Coating proteins in seasoned cornmeal prior to searing for a signature Southern crisp crust.

Instructions

Step 1: Combine yellow cornmeal and cajun seasoning in a shallow dish until thoroughly blended.
Step 2: Pat catfish fillets dry with paper towels, then press both sides of fillets into cornmeal mixture.

Step 3: Heat two tablespoons of vegetable oil in a heavy skillet over medium-high heat.

Step 4: Pan-fry catfish fillets for 3 to 4 minutes per side until crisp and golden brown, then set aside on a plate.

Step 5: Melt unsalted butter and remaining oil in skillet over medium heat.

Step 6: Sauté red bell pepper, sweet corn, and cooked lima beans for 5 minutes until heated, then serve with catfish.

Cooking tips

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.

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