Pan-Seared Catfish with Southern Cornbread Salad

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

A flavorful pan-seared catfish fillet paired with a vibrant cornbread salad featuring fresh tomatoes and herbs. This Southern American-inspired seafood recipe, ready in about 25 minutes, pairs catfish fillets, cornbread, cherry tomatoes 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 (about 6 oz each) catfish fillets
• 2 cups, cubed cornbread
• 1 cup, halved cherry tomatoes
• 1/2 cup, diced red bell pepper
• 3 stalks, thinly sliced scallions
• 1/4 cup, chopped fresh parsley
• 4 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp butter

The cast-iron skillet we’d sear this in → Best Cast Iron Skillets for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Pat dry 4 catfish fillets and season both sides with 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1 tsp smoked paprika. Set aside.
2. Step 2: Heat 2 tbsp olive oil and 2 tbsp butter in a large skillet over medium-high heat until shimmering and butter foams, about 2 minutes.
3. Step 3: Add the catfish fillets and cook for 4 minutes on one side until golden and edges are crispy, then flip and cook another 3-4 minutes until cooked through and easily flakes.
4. Step 4: Meanwhile, in a large bowl, combine 2 cups cubed cornbread, 1 cup halved cherry tomatoes, 1/2 cup diced red bell pepper, 3 sliced scallions, and 1/4 cup chopped fresh parsley.
5. Step 5: Whisk together 2 tbsp olive oil and 2 tbsp lemon juice, then pour over the cornbread mixture and toss gently until well combined but cornbread retains some texture.
6. Step 6: Serve each catfish fillet atop a generous scoop of the cornbread salad while warm for a balanced southern-inspired dish.