Jazz-Inspired Cajun Blackened Catfish with Soulful Cornbread

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

A vibrant Cajun blackened catfish paired with moist, slightly sweet cornbread inspired by the lively spirit of jazz and New York soul. This caribbean-inspired seafood ready in about 45 minutes pairs fillets (6 oz each) catfish fillets, paprika, cayenne pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 (6 oz each) catfish fillets
• 2 tbsp paprika
• 1 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried thyme
• 1/2 tsp black pepper
• 1 tsp salt
• 2 tbsp olive oil
• 1 cup yellow cornmeal
• 3/4 cup all-purpose flour
• 1 tbsp baking powder
• 2 tbsp granulated sugar
• 1/2 tsp salt for cornbread
• 1 cup whole milk
• 1 large egg
• 1/4 cup unsalted butter, melted

Instructions

1. Step 1: Preheat the oven to 400°F and place a cast iron skillet or oven-safe pan inside to heat.
2. Step 2: In a small bowl, combine 2 tbsp paprika, 1 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried thyme, 1/2 tsp black pepper, and 1 tsp salt to create the blackening spice blend.
3. Step 3: Pat dry 4 catfish fillets (6 oz each) with paper towels, then evenly coat each fillet with 2 tbsp olive oil and generously rub the spice blend over both sides.
4. Step 4: Remove the hot skillet from the oven and carefully place the catfish fillets in the skillet. Sear on medium-high heat for 3-4 minutes per side until the fish forms a dark crust and flakes easily with a fork.
5. Step 5: While the fish cooks, in a large mixing bowl, whisk together 1 cup yellow cornmeal, 3/4 cup all-purpose flour, 1 tbsp baking powder, 2 tbsp granulated sugar, and 1/2 tsp salt.
6. Step 6: In a separate bowl, whisk 1 cup whole milk, 1 large egg, and 1/4 cup melted unsalted butter until smooth, then pour into the dry ingredients and stir until just combined.
7. Step 7: Pour the cornbread batter into a greased 8-inch square baking pan and bake in the preheated 400°F oven for 20-25 minutes until a toothpick inserted in the center comes out clean and the top is golden brown.
8. Step 8: Serve the blackened catfish fillets alongside warm slices of soulful cornbread for a dish celebrating spirited flavors and lively textures.