Pan-Seared Catfish with Cajun-Spiced Cornbread Crumble
A Southern-inspired seared catfish fillet topped with a crunchy, spicy cornbread crumble that adds texture and flavor. This american-inspired seafood ready in about 25 minutes pairs fillets (6 oz each) catfish fillets, cajun seasoning, salt 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.
Ingredients
- 4 fillets (6 oz each) catfish fillets
- 2 tsp cajun seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp olive oil
- 1 cup, crumbled cornbread
- 2 tbsp butter
- 1 tsp smoked paprika
- 2 stalks, thinly sliced green onions
- 4 wedges lemon wedges
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat dry 4 catfish fillets (6 oz each) and season evenly with 2 tsp cajun seasoning, 1 tsp salt, and 1/2 tsp black pepper on both sides.
- Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the fillets and cook for 4-5 minutes per side until golden and cooked through, with an internal temperature of 145°F.
- Step 3: In a separate small pan, melt 2 tbsp butter over medium heat. Add 1 cup crumbled cornbread, 1 tsp smoked paprika, and 2 thinly sliced green onions. Stir and toast for 3-4 minutes until the cornbread is crisp and fragrant.
- Step 4: Plate the catfish and generously sprinkle the cajun-spiced cornbread crumble on top. Serve with 4 lemon wedges for squeezing over the fish.
Frequently asked questions
How long does Pan-Seared Catfish with Cajun-Spiced Cornbread Crumble take to make?
Total time is about 25 minutes (10 min prep + 15 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-Spiced Cornbread Crumble?
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-Spiced Cornbread Crumble?
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-Spiced Cornbread Crumble 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-Spiced Cornbread Crumble?
American 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.
