Pan-Fried Catfish with Cajun-Spiced Cornbread and Fried Green Tomatoes

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

Golden pan-fried catfish fillets seasoned with Cajun spices, served alongside moist cornbread and crispy fried green tomatoes for a Southern-inspired dinner. This Southern American-inspired seafood recipe, ready in about 65 minutes, pairs catfish fillets, cajun seasoning, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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 (6 oz each) catfish fillets
• 2 tbsp cajun seasoning
• 1 cup all-purpose flour
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 3 medium, sliced 1/2 inch thick green tomatoes
• 1 cup cornmeal
• 1 cup yellow cornmeal
• 3/4 cup all-purpose flour (for cornbread)
• 1 tbsp baking powder
• 2 tbsp sugar
• 1 tsp salt
• 1 cup milk
• 1 large egg
• 1/4 cup melted unsalted butter
• 1/4 cup mayonnaise
• 1 tbsp hot sauce

Cast-iron skillets worth buying → Best Cast Iron Skillets for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. In a large bowl, whisk 1 cup yellow cornmeal, 3/4 cup all-purpose flour, 1 tbsp baking powder, 2 tbsp sugar, and 1 tsp salt. In another bowl, mix 1 cup milk, 1 large egg, and 1/4 cup melted unsalted butter. Combine wet and dry ingredients until just mixed, then pour batter into a greased 8x8-inch pan. Bake for 20-25 minutes until golden and a toothpick comes out clean.
2. Step 2: Combine 2 tbsp Cajun seasoning with 1 cup all-purpose flour in a shallow dish. Pour 1 cup buttermilk into another dish. Dip each of 4 catfish fillets first in buttermilk, then dredge in the seasoned flour, shaking off excess.
3. Step 3: Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Fry the catfish fillets for 4-5 minutes per side until golden brown and cooked through. Remove and keep warm.
4. Step 4: Slice 3 medium green tomatoes into 1/2-inch thick rounds. Dip each slice in buttermilk, then dredge in 1/2 cup cornmeal mixed with 1/2 tsp salt. Heat remaining 1/4 cup vegetable oil in a skillet over medium heat and fry the tomato slices for 3 minutes per side until crispy and golden.
5. Step 5: Mix 1/4 cup mayonnaise with 1 tbsp hot sauce to make a spicy dipping sauce.
6. Step 6: Serve the catfish alongside wedges of cornbread and fried green tomatoes with the spicy mayo on the side.