Pan-Seared Catfish with Southern Cornbread Salad

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

A flavorful pan-seared catfish fillet paired with a vibrant cornbread salad featuring fresh tomatoes and herbs. This southern american-inspired seafood ready in about 25 minutes pairs cubed cornbread, halved cherry tomatoes, diced red bell pepper 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 American cuisine 350 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Seared Catfish with Southern 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 Southern 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 cubed cornbread from drying out.

Can I substitute ingredients in Pan-Seared Catfish with Southern 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 Southern 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 Southern Cornbread Salad?

Southern 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.

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