Deep-Fried Catfish with Cornbread and Collard Greens

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

This Southern-inspired meal features golden deep-fried catfish fillets served alongside moist cornbread and tender collard greens simmered in smoky bacon broth. This southern-inspired seafood ready in about 70 minutes pairs (6 oz each) catfish fillets, cornmeal, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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 pieces (6 oz each) catfish fillets
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup buttermilk
• for frying, about 4 cups vegetable oil
• 1 package (8.5 oz) cornbread mix
• 1 large eggs
• 1/3 cup milk
• 1 lb collard greens, chopped
• 4 slices bacon
• 2 cloves garlic cloves, minced
• 1 small onion, diced
• 2 cups chicken broth

Instructions

1. Step 1: Preheat vegetable oil in a deep fryer or large pot to 350°F for frying the catfish.
2. Step 2: In a shallow bowl, whisk together 1 cup cornmeal, 1/2 cup all-purpose flour, 1 tsp paprika, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper.
3. Step 3: Dip each of the 4 catfish fillets into 1 cup buttermilk, allowing excess to drip off, then dredge in the cornmeal mixture until evenly coated.
4. Step 4: Fry the coated catfish fillets in the hot oil for 4-5 minutes per side until golden brown and cooked through; drain on paper towels.
5. Step 5: Meanwhile, prepare the cornbread by combining 1 package cornbread mix, 1 large egg, and 1/3 cup milk as per package instructions; bake in a preheated 400°F oven for 20-25 minutes until a toothpick inserted comes out clean.
6. Step 6: For the collard greens, cook 4 slices of chopped bacon in a large skillet over medium heat until crisp, then remove bacon and set aside, leaving the fat.
7. Step 7: Add 1 diced small onion and 2 minced garlic cloves to the bacon fat, sauté for 3-4 minutes until translucent and fragrant.
8. Step 8: Add 1 lb chopped collard greens and 2 cups chicken broth to the skillet, cover, and simmer for 30 minutes until greens are tender, stirring occasionally; season with salt and pepper to taste.
9. Step 9: Crumble the reserved bacon and sprinkle over the collard greens before serving alongside the fried catfish and warm cornbread.