Pan-Fried Catfish with Cajun-Seasoned Collard Greens

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

Golden pan-fried catfish fillets paired with tender collard greens sautéed in a spicy Cajun seasoning blend. This Southern-inspired seafood recipe, ready in about 50 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 450 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 cayenne pepper
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 1 lb, stemmed and chopped fresh collard greens
• 4 oz, sliced smoked sausage
• 1 medium, diced yellow onion
• 3 cloves, minced garlic cloves
• 1 tbsp Cajun seasoning
• 1 cup chicken broth
• 1/4 tsp red pepper flakes
• 2 tbsp olive oil

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a shallow dish, combine 1 cup cornmeal, 1/2 cup all-purpose flour, 1 tsp cayenne pepper, 1 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper. Pour 1 cup buttermilk into another bowl.
2. Step 2: Dip each of the 4 catfish fillets into the buttermilk, letting excess drip off, then dredge thoroughly in the cornmeal mixture, pressing to coat evenly.
3. Step 3: Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering, about 3 minutes. Add catfish fillets and fry for 4-5 minutes per side until the crust is golden brown and fish flakes easily with a fork. Remove and keep warm.
4. Step 4: In another large skillet, heat 2 tbsp olive oil over medium heat. Add 4 oz sliced smoked sausage and cook for 3 minutes until browned and fragrant.
5. Step 5: Add 1 medium diced yellow onion and sauté for 4 minutes until translucent, then stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
6. Step 6: Add 1 lb chopped fresh collard greens, 1 tbsp Cajun seasoning, 1/4 tsp red pepper flakes, and 1 cup chicken broth. Stir well, cover, and simmer for 15 minutes until greens are tender and broth has mostly evaporated.
7. Step 7: Serve the pan-fried catfish alongside the Cajun-seasoned collard greens and sausage mixture for a hearty Southern meal.