John Wipfli’s Blackened Catfish & Corn Succotash

John Wipfli's Blackened Catfish & Corn Succotash

John Wipfli's Blackened Catfish & Corn Succotash


4 servings


  • For the blackening mix:
  • 1 tablespoon kosher salt
  • 1 tablespoon smoked paprika
  • ½ teaspoons ground white pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon mustard powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme leaves
  • For the succotash:
  • Grapeseed oil, for sautéing
  • 1 large white onion
  • 2 cloves garlic, sliced
  • 1 tablespoon thyme leaves, minced
  • 4 ears corn, shucked, kernels cut from the cob
  • 2 small zucchini, minced
  • 1 cup green beans, diced and blanched
  • 1 large tomato, diced
  • Fresh basil leaves, torn, for garnishing
  • Juice of 1 lemon
  • Kosher salt
  • Freshly ground black pepper
  • For the fish
  • 4 6-ounce catfish fillets
  • 4 tablespoons blackening mix
  • Grapeseed oil


  1. To make the blackening mix: In a medium bowl, stir together all the blackening mix ingredients. Set aside until needed. Store any leftovers in an airtight container at room temperature for up to 6 months.

  2. To make the succotash: In a large saute pan or skillet over medium heat, heat 1 tbsp of grapeseed oil. Add the onion, garlic and thyme. Lightly sweat until the onion is translucent (it should not brown), 4 to 5 minutes.

  3. Add the corn and gently cook until the corn just starts to soften, about 3 minutes.

  4. Add zucchini and green beans and cook until they are tender, about 3 minutes.

  5. Toss in the tomato to heat. Finish the succotash with torn basil and a squeeze of fresh lemon juice. Taste and season with salt and pepper. Keep warm while making the fish or reheat quickly before plating.

  6. To make the fish: Season both sides of the fish liberally with blackening mix. Heat a large cast-iron skillet over high heat until it just starts to smoke. Add enough grapeseed oil to lightly coat the bottom of the pan and decrease heat slightly. Add the fillets to the hot skillet. Let them blacken for about 3 minutes. Flip the fish and finish cooking, 3 to 4 minutes more.

  7. Place the warm succotash on a plate and top with the blackened fish.

Chef’s tip

Recipe adapted from: Fish by Jon Wipfli

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.