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Crunchy Cajun Catfish with Skillet Succotash

Add some spice to your seafood with this crunchy cajun catfish recipe from Schnucks.

25 mins
4 Serving(s)
Crunchy Cajun Catfish with Skillet Succotash


  • 1 bag lightly salted or garlic pepper crispy onions
  • 2 1/2 tsp. Cajun seasoning, divided
  • 3 tbsp. light mayonnaise
  • 1 tsp. hot pepper sauce
  • 4 fresh catfish, swai or tilapia fillets
  • 1 tbsp. Schnucks unsalted butter
  • 1/2 red onion, chopped
  • 4 oz. diced pimientos, drained
  • 2 1/2 cups Schnucks frozen whole kernel corn
  • 1/4 cup fresh basil leaves, thinly sliced


  1. Preheat oven to 400°F. Spray large rimmed baking pan with nonstick cooking spray.
  2. On large sheet of waxed paper, spread onions. With bottom of measuring cup, coarsely crush onions. You should have about 1 1/4 cups. Stir in 2 teaspoons Cajun seasoning. In pie plate, stir together mayonnaise and hot sauce. Dip catfish fillets, 1 at a time, in mayonnaise mixture, turning to coat both sides. Place each filet over onions, turning to coat both sides and pressing lightly so they adhere.
  3. Place catfish on prepared pan. Bake 13-15 minutes or until catfish turns opaque throughout and internal temperature reaches 145°F.
  4. Meanwhile, in 12" skillet, melt butter over medium heat. Add onion and cook 4-6 minutes or until tender, stirring frequently. Add pimientos, frozen corn and remaining 1/2 teaspoon Cajun seasoning and cook 5-6 minutes or until heated through, stirring occasionally. Remove skillet from heat; stir in basil. Makes about 2 1/3 cups succotash.

Nutrition Facts

426 Calories Per ServingFat: 16gSaturated Fat: 4gCholesterol: 95mgSodium: 389mgCarbohydrates: 35gFiber: 3gSugars: 4gProtein: 27g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe