Grilled Cajun-Spiced Catfish with Cornbread and Tomato Salad

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

Spicy Cajun-seasoned grilled catfish fillets paired with sweet cornbread and a fresh tomato and basil salad for a vibrant Southern meal. This Southern United States-inspired seafood recipe, ready in about 50 minutes, pairs 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 460 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.

Ingredients

• 4 fillets, about 6 oz each catfish fillets
• 2 tbsp cajun seasoning
• 3 tbsp olive oil
• 1 cup cornmeal
• 3/4 cup all-purpose flour
• 1 tbsp baking powder
• 2 tbsp granulated sugar
• 1 tsp salt
• 1 cup buttermilk
• 1 large egg
• 2 tbsp, melted unsalted butter
• 1 1/2 cups, halved cherry tomatoes
• 1/4 cup, chopped fresh basil leaves
• 1/4 cup, thinly sliced red onion
• 2 tbsp lemon juice
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat grill to medium-high heat (about 400°F). Pat dry 4 catfish fillets and brush with 2 tbsp olive oil. Sprinkle 2 tbsp Cajun seasoning evenly over both sides.
2. Step 2: Grill the catfish fillets for 4-5 minutes per side until opaque and easily flaked with a fork.
3. Step 3: Meanwhile, preheat oven to 425°F. In a large bowl, whisk together 1 cup cornmeal, 3/4 cup all-purpose flour, 1 tbsp baking powder, 2 tbsp granulated sugar, and 1 tsp salt.
4. Step 4: In a separate bowl, whisk 1 cup buttermilk, 1 large egg, and 2 tbsp melted unsalted butter. Pour wet ingredients into dry and stir until just combined.
5. Step 5: Pour batter into an 8-inch square greased baking pan and bake for 20-25 minutes until golden brown and a toothpick inserted in the center comes out clean.
6. Step 6: In a medium bowl, toss 1 1/2 cups halved cherry tomatoes, 1/4 cup chopped fresh basil, 1/4 cup thinly sliced red onion, 2 tbsp lemon juice, 1 tbsp olive oil, and 1/2 tsp black pepper.
7. Step 7: Serve grilled catfish alongside warm cornbread and fresh tomato salad.