Pan-Seared Catfish with Cajun Spice and Cornbread Salad

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

This dish features pan-seared catfish fillets seasoned with bold Cajun spices, served atop a fresh cornbread and tomato salad that balances smoky and tangy flavors. This southern united states-inspired seafood ready in about 25 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 350 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: 10 min Serves 4 Southern United States cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 4 catfish fillets dry and evenly rub both sides with 2 tbsp Cajun seasoning, ensuring full coverage.
  2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned catfish fillets and cook for 4 minutes per side until golden brown and cooked through, with edges crisping slightly.
  3. Step 3: Meanwhile, in a large bowl, combine 2 cups cubed cornbread, 1 cup halved cherry tomatoes, 1 diced red bell pepper, 3 sliced green onions, and 1/4 cup chopped cilantro.
  4. Step 4: Whisk together 2 tbsp lime juice and 1 tsp honey, then season with salt and black pepper to taste. Pour this dressing over the cornbread salad and toss gently to combine.
  5. Step 5: Serve the pan-seared catfish fillets on top of the cornbread salad while warm, garnishing with additional cilantro if desired.

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Frequently asked questions

How long does Pan-Seared Catfish with Cajun Spice and Cornbread Salad take to make?

Total time is about 25 minutes (15 min prep + 10 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-Seared Catfish with Cajun Spice and 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 Pan-Seared Catfish with Cajun Spice and 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 Pan-Seared Catfish with Cajun Spice and 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 Pan-Seared Catfish with Cajun Spice and Cornbread 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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