Pan-Fried Catfish with Cajun-Spiced Grits and Sautéed Greens

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

A Southern-inspired dish featuring crispy pan-fried catfish served over creamy Cajun-spiced grits with garlicky sautéed greens. This Southern-inspired seafood recipe, ready in about 40 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
• 2 tsp Cajun seasoning
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1 cup buttermilk
• 1/4 cup vegetable oil
• 4 cups water
• 1 cup quick-cooking grits
• 1/2 cup shredded sharp cheddar cheese
• 2 tbsp unsalted butter
• 3 cloves, minced garlic cloves
• 6 cups chopped collard greens
• 1 tbsp lemon juice

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 bowl, whisk together 1 cup cornmeal, 1/2 cup all-purpose flour, 2 tsp Cajun seasoning, 1/2 tsp salt, and 1/4 tsp black pepper. Pour 1 cup buttermilk into a separate bowl.
2. Step 2: Dip each of the 4 catfish fillets into the buttermilk, then dredge thoroughly in the cornmeal mixture, pressing to adhere the coating.
3. Step 3: Heat 1/4 cup vegetable oil in a large skillet over medium-high heat until shimmering. Add catfish fillets and cook for 4-5 minutes per side until golden brown and cooked through, then transfer to a paper towel-lined plate.
4. Step 4: Meanwhile, bring 4 cups water to a boil in a medium saucepan. Slowly whisk in 1 cup quick-cooking grits and 1 tsp salt, reduce heat to low, and cook, stirring occasionally, for 5-7 minutes until thickened.
5. Step 5: Remove grits from heat and stir in 1/2 cup shredded sharp cheddar cheese and 2 tbsp unsalted butter until melted and creamy.
6. Step 6: In another skillet, heat 1 tbsp olive oil over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
7. Step 7: Add 6 cups chopped collard greens, 1/2 tsp salt, and 1/4 tsp black pepper. Cook, stirring frequently, for 5 minutes until greens are wilted and tender. Finish with 1 tbsp lemon juice for brightness.
8. Step 8: Serve the catfish fillets atop cheesy Cajun grits with a side of garlicky sautéed collard greens.