Blackened Catfish Recipe with Charred Corn Succotash and Wine Pairing

This blackened catfish is bold, smoky, and packed with flavor — the kind of dish that smells incredible before it even hits the table. Paired with sweet, charred corn succotash, it’s a Southern comfort crowd-pleaser that’s as easy to whip up as it is to eat!

Let's Get Started!

Prep Time: 15 minutes
Cook Time: 20 minutes
Rest Time: 5 minutes
Servings: 4

Ingredients

For the Blackening Seasoning:

• 1 tbsp smoked paprika

• 1 tsp cayenne pepper (adjust for heat)

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp dried thyme

• 1 tsp dried oregano

• 1 tsp kosher salt

• 1 tsp ground black pepper

For the Catfish:

• 4 catfish fillets (4-6 oz each)

• 4 tbsp unsalted butter, melted

• ¼ cup of lemon juice, for cleaning

For the Charred Corn Succotash:

• 4 ears of corn, shucked (or 3 cups frozen corn, thawed)

• 1 cup frozen baby lima beans, thawed

• 1 red bell pepper, diced

• 1/2 small sweet onion, diced

• 2 garlic cloves, minced

• 2 strips of bacon, chopped (optional, for extra smokiness)

• 1 tbsp olive oil

• Salt and pepper to taste

• Fresh basil or parsley for garnish

Instructions

1. Prepare the Seasoning: In a small bowl, whisk together all blackening seasoning ingredients until well combined.

2. Clean the Fish: Clean catfish fillets with a mix of water and lemon juice, then pat fillets completely dry with paper towels.

3. Char the Corn: If using fresh corn, grill or broil the ears until lightly charred on all sides, then cut the kernels off the cob. For frozen corn, sauté in a dry skillet over high heat for 5-8 minutes until golden and charred in spots.

4. Make the Succotash: In a large skillet over medium-high heat, cook bacon (if using) until crisp; remove and set aside. Add olive oil to the same pan and sauté onion and bell pepper for 4-5 minutes until softened. Add garlic, lima beans, and charred corn, cooking for another 5 minutes. Season with salt and pepper, stir in the cooked bacon, and keep warm.

5. Season the Fish: Brush both sides liberally with melted butter, then coat generously with the blackening seasoning, pressing it in to adhere.

6. Blacken the Catfish: Heat a large cast-iron skillet over high heat until it is smoking slightly. Add the fillets and cook for 3-4 minutes per side until a dark, crispy crust forms and the fish is opaque and flakes easily.

7. Rest: Transfer the fish to a plate and let it rest for 2-5 minutes to allow the juices to redistribute.

Serving Suggestion

Serve a generous scoop of the warm charred corn succotash in the center of the plate and top with a blackened catfish fillet. Garnish with fresh herbs and a lemon wedge for a bright finish.

🍷DON’T FORGET THE WINE!

• Off-Dry Riesling: The slight hint of sweetness is like a cooling fire extinguisher for your tongue against that spicy blackening rub!

• Chenin Blanc: This wine has the perfect "zing" of acidity to cut right through the buttery catfish and dance with the sweet corn.

• Dry Sparkling Rosé: Who doesn't love bubbles? They act like tiny scrubbers that clear your palate between every spicy, smoky bite.