Pan-Fried Catfish with Cajun-Spiced Grits

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender catfish filets pan-fried to golden perfection served alongside creamy Cajun-seasoned grits for a soulful Memphis-inspired meal. This Southern-inspired seafood recipe, ready in about 30 minutes, pairs catfish filets, cornmeal, cajun seasoning for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 10 min Cook: 20 min Serves 4 Southern cuisine 420 cal/serving

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Ingredients

4 pieces (6 oz each) catfish filets
1 cup cornmeal
2 tsp cajun seasoning
1 tsp salt
1/2 tsp black pepper
1/4 cup vegetable oil
4 cups water
1 cup quick-cooking grits
1/2 cup sharp cheddar cheese, shredded
2 tbsp unsalted butter
1/2 tsp garlic powder
1/2 tsp paprika

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Instructions

Step 1: In a shallow dish, combine 1 cup cornmeal, 2 tsp Cajun seasoning, 1 tsp salt, and 1/2 tsp black pepper. Dredge 4 catfish filets in this mixture, pressing to coat evenly.
Step 2: Heat 1/4 cup vegetable oil in a large skillet over medium-high heat until shimmering. Add the coated catfish and cook for 4-5 minutes per side until the exterior is golden brown and fish flakes easily with a fork.
Step 3: While the catfish cooks, bring 4 cups water to a boil in a medium saucepan. Slowly whisk in 1 cup quick-cooking grits and reduce heat to low. Cook for 5 minutes, stirring occasionally until thickened.
Step 4: Stir 2 tbsp unsalted butter, 1/2 cup shredded sharp cheddar cheese, 1/2 tsp garlic powder, and 1/2 tsp paprika into the grits until melted and creamy. Season with salt to taste.
Step 5: Serve the pan-fried catfish filets atop a bed of the cheesy Cajun grits, garnishing with extra paprika if desired.