Grilled Cajun-Spiced Catfish with Cornbread and Tomato Salad

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

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 ready in about 50 minutes pairs cajun seasoning, olive oil, cornmeal 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.

Prep: 15 min Cook: 35 min Serves 4 Southern United States cuisine 460 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Grilled Cajun-Spiced Catfish with Cornbread and Tomato Salad take to make?

Total time is about 50 minutes (15 min prep + 35 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 Grilled Cajun-Spiced Catfish with Cornbread and Tomato 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 Grilled Cajun-Spiced Catfish with Cornbread and Tomato 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 Grilled Cajun-Spiced Catfish with Cornbread and Tomato 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 Grilled Cajun-Spiced Catfish with Cornbread and Tomato Salad?

Southern United States 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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