Pan-Fried Catfish with Spicy Cajun Cornbread

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Golden pan-fried catfish fillets paired with a moist cornbread infused with Cajun spices, perfect for a Southern-inspired dinner. This american southern-inspired seafood ready in about 50 minutes pairs fillets (6 oz each) catfish fillets, cornmeal, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 American Southern cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. In a large bowl, whisk 1 cup cornmeal, 1/2 cup all-purpose flour, 1 tbsp baking powder, 2 tbsp brown sugar, 2 tsp Cajun seasoning, 1 tsp paprika, and 1/2 tsp garlic powder with 1 cup buttermilk and 1 large beaten egg until combined but not overmixed. Pour batter into a greased 8-inch square baking pan and bake for 20-25 minutes until golden and a toothpick inserted comes out clean.
  2. Step 2: Meanwhile, rinse 4 catfish fillets and pat dry. Season both sides with 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp onion powder. In a large skillet, heat 1/2 cup vegetable oil and 2 tbsp unsalted butter over medium-high heat until shimmering.
  3. Step 3: Add catfish fillets to the skillet and cook for 4-5 minutes per side until the exterior is golden brown and the fish flakes easily with a fork. Transfer to a paper towel-lined plate to drain excess oil.
  4. Step 4: Serve hot catfish fillets alongside slices of the spicy Cajun cornbread for a hearty Southern meal.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Fried Catfish with Spicy Cajun Cornbread 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 Pan-Fried Catfish with Spicy Cajun Cornbread?

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 cornmeal from drying out.

Can I substitute ingredients in Pan-Fried Catfish with Spicy Cajun Cornbread?

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 Pan-Fried Catfish with Spicy Cajun Cornbread 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 Pan-Fried Catfish with Spicy Cajun Cornbread?

American 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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