Catfish with Corn Hash

Photo: Randy Mayor; Styling: Claire Spollen


Serves 4 (serving size: 1 fillet and about 3/4 cup corn mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 332
Fat 15.7 g
Satfat 3 g
Monofat 7.7 g
Polyfat 3.1 g
Protein 29 g
Carbohydrate 20 g
Fiber 3 g
Cholesterol 95 mg
Iron 1 mg
Sodium 443 mg
Calcium 37 mg


1 center-cut bacon slice, chopped
2 teaspoons olive oil
3/4 cup chopped onion
3/4 cup chopped green bell pepper
1/2 cup finely chopped celery
2 teaspoons chopped fresh thyme
2 garlic cloves, minced
2 cups fresh or frozen corn kernels
1/4 teaspoon ground red pepper
1/2 teaspoon kosher salt, divided
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
4 (6-ounce) catfish fillets
2 teaspoons canola oil


1. Heat a large skillet over medium heat. Add bacon to pan; cook 3 minutes or until crisp, stirring frequently. Remove bacon from pan. Add olive oil, onion, bell pepper, celery, and thyme to drippings in pan; cook 5 minutes or until vegetables are crisp-tender. Add garlic; cook 30 seconds, stirring constantly. Stir in corn, red pepper, and 1/4 teaspoon salt. Cover, reduce heat to low, and cook 8 minutes, stirring occasionally. Stir in bacon.

2. Combine remaining 1/4 teaspoon salt, paprika, and black pepper in a small bowl. Rub spice mixture evenly over fish. Heat a large skillet over medium-high heat. Add canola oil to pan; swirl to coat. Add fish to pan; cook 3 to 4 minutes on each side or until fish flakes easily when tested with a fork. Serve with corn mixture.

Ivy Manning,

Cooking Light

July 2014
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