Pan-Seared Catfish with Cajun-Spiced Cornbread Crust

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Delight in tender pan-seared catfish fillets topped with a crunchy Cajun-spiced cornbread crust, served alongside sautéed greens for a soulful Southern-inspired meal. This American Southern-inspired seafood recipe (gluten-free option), ready in about 25 minutes, pairs catfish fillets, cornbread crumbs, Cajun seasoning for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 10 min Cook: 15 min Serves 4 American Southern cuisine 320 cal/serving

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Ingredients

4 fillets (6 oz each) catfish fillets
1 cup cornbread crumbs
2 tsp Cajun seasoning
3 tbsp olive oil
2 tbsp butter
3 cloves, minced garlic cloves
4 cups, chopped fresh kale
1 tbsp lemon juice
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Pat dry 4 catfish fillets (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper. Mix 1 cup cornbread crumbs with 2 tsp Cajun seasoning in a shallow dish.
Step 2: Press each fillet into the cornbread mixture to coat the top surface evenly. Heat 3 tbsp olive oil and 2 tbsp butter in a large skillet over medium heat until butter melts and foams.
Step 3: Place fillets crust-side down in the skillet and cook undisturbed for 4 minutes until the crust is golden and crisp. Flip carefully and cook the other side for 3 minutes until the fish flakes easily.
Step 4: Remove fish and keep warm. In the same skillet, add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
Step 5: Add 4 cups chopped kale and toss for 3-4 minutes until wilted but still vibrant green. Stir in 1 tbsp lemon juice and adjust seasoning if needed.
Step 6: Serve the catfish topped with sautéed kale alongside for a balanced, flavorful plate.