SOUTHERN CATFISH SKILLET Recipe
Catfish filet (blackened or fried) over succotash, red beans and rice with andouille sausage, bread-and-butter pickles and Bubba’s remoulade.
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Ingredients
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Catfish
Succotash
Red Beans and Rice
Garnishes
Method
Catfish
Prepare the Catfish
Pat the catfish fillets dry with paper towels. Rub blackening seasoning evenly over both sides of each fillet.
Cook the Catfish
In a large skillet, heat vegetable oil over medium-high heat. Once hot, carefully add the seasoned catfish fillets. Cook for 3-4 minutes on each side until the fish is cooked through and has a nice blackened crust. Remove from skillet and set aside.
Succotash
Sauté the Vegetables
In the same skillet used for the catfish, add a bit more oil if necessary. Sauté the diced onion and red bell pepper over medium heat until softened, about 5 minutes.
Add the Beans and Corn
Stir in the frozen corn, lima beans, minced garlic, salt, and black pepper. Cook for an additional 5-7 minutes until heated through. Set aside.
Red Beans and Rice
Cook the Sausage
In the same skillet, add the sliced andouille sausage. Cook over medium heat until browned, about 5 minutes.
Combine with Beans and Rice
Add the drained red beans, cooked rice, chicken broth, and Cajun seasoning. Stir well and simmer for about 10 minutes to heat through and combine flavors.
Assembly
Plate the Dish
On a large serving plate, layer the succotash first, then spoon the red beans and rice mixture on top. Finally, place the blackened catfish fillets over the top.
Add Garnishes
Top with bread-and-butter pickles and serve with Bubba’s remoulade on the side.
