Pan-Fried Catfish with Buttermilk Cornbread and Fried Green Tomatoes

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

This Southern-inspired dinner features tender pan-fried catfish paired with buttery buttermilk cornbread and tangy fried green tomatoes for a true Memphis soul food experience. This Southern-inspired seafood recipe, ready in about 60 minutes, pairs 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 520 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
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 cup buttermilk
• 2 large eggs
• 1 tbsp baking powder
• 2 tbsp granulated sugar
• 4 tbsp, melted unsalted butter
• 3 medium, sliced 1/2 inch thick green tomatoes
• 1 cup vegetable oil
• 2 tsp, divided salt
• 1 tsp, divided black pepper
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 cup all-purpose flour (for dredging)

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

Instructions

1. Step 1: Preheat oven to 375°F. In a bowl, whisk together 1 cup cornmeal, 1/2 cup all-purpose flour, 1 tbsp baking powder, 2 tbsp granulated sugar, 1 tsp salt, and 1/2 tsp black pepper. In a separate bowl, whisk 1 cup buttermilk, 2 large eggs, and 4 tbsp melted unsalted butter. Combine wet and dry ingredients until just mixed, then pour batter into a greased 8x8-inch baking dish. Bake for 25-30 minutes until golden and a toothpick comes out clean.
2. Step 2: While cornbread bakes, season 4 catfish fillets with 1 tsp salt, 1/2 tsp black pepper, 1 tsp paprika, and 1/2 tsp garlic powder. Dredge each fillet in 1/2 cup all-purpose flour, shaking off excess.
3. Step 3: Heat 1/2 cup vegetable oil in a large skillet over medium-high heat. Fry catfish fillets for 4-5 minutes per side until golden and cooked through, flipping carefully. Remove and keep warm.
4. Step 4: In the same skillet, add remaining 1/2 cup vegetable oil and heat over medium. Dredge 3 sliced green tomatoes in 1/2 cup all-purpose flour seasoned with 1/2 tsp salt and fry for 2-3 minutes per side until golden and crispy. Drain on paper towels.
5. Step 5: Serve the pan-fried catfish alongside warm buttermilk cornbread and fried green tomatoes for a balanced, flavorful Southern dinner.