Baked Cajun-Spiced Catfish with Cornbread Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A Southern-inspired baked catfish seasoned with bold Cajun spices, paired with a fresh cornbread and tomato salad that highlights regional flavors. This southern-inspired seafood ready in about 30 minutes pairs fillets (6 oz each) catfish fillets, Cajun seasoning, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Southern cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Brush 3 tbsp olive oil over 4 catfish fillets and rub evenly with 2 tbsp Cajun seasoning, 1 tsp salt, and 1/2 tsp black pepper. Place on a baking sheet lined with parchment and bake for 15 minutes until fish flakes easily with a fork.
  2. Step 2: Meanwhile, in a large bowl, combine 2 cups cubed cornbread, 1 cup halved cherry tomatoes, 1/4 cup finely diced red onion, and 2 tbsp chopped fresh parsley.
  3. Step 3: Drizzle salad with 2 tbsp lemon juice and 1 tbsp olive oil (reserved from the initial 3 tbsp), then toss gently to combine. Serve baked catfish on a bed of cornbread salad for a vibrant regional dish.

Equipment for this recipe

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Frequently asked questions

How long does Baked Cajun-Spiced Catfish with Cornbread Salad take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Cajun-Spiced Catfish with Cornbread Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cajun seasoning from drying out.

Can I substitute ingredients in Baked Cajun-Spiced Catfish with Cornbread Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Cajun-Spiced Catfish with Cornbread Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Cajun-Spiced Catfish with Cornbread Salad?

Southern seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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