Pan-Fried Catfish with Cajun Spices and Cornbread Crust

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

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 developed and reviewed.

Golden pan-fried catfish fillets crusted with a savory cornbread and Cajun spice blend, delivering a crispy texture and bold Southern flavor. This American-inspired seafood recipe, ready in about 22 minutes, pairs catfish fillets, yellow cornmeal, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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: 12 min Serves 4 American cuisine 360 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 (6-ounce) catfish fillets
1 cup yellow cornmeal
1/2 cup all-purpose flour
2 teaspoons Cajun seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1 cup buttermilk
1/4 cup vegetable oil
2 tablespoons unsalted butter
4 lemon wedges

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

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: In a shallow dish, combine 1 cup yellow cornmeal, 1/2 cup all-purpose flour, 2 teaspoons Cajun seasoning, 1 teaspoon salt, and 1/2 teaspoon black pepper. In another bowl, pour 1 cup buttermilk.
Step 2: Dip each of the 4 catfish fillets first into the buttermilk, allowing excess to drip off, then dredge thoroughly in the cornmeal mixture until evenly coated.
Step 3: Heat 1/4 cup vegetable oil and 2 tablespoons unsalted butter in a large skillet over medium heat until shimmering and butter is melted.
Step 4: Carefully place the coated catfish fillets into the skillet and fry for 4-5 minutes per side until the crust is golden brown and the fish flakes easily with a fork.
Step 5: Transfer the fillets to a paper towel-lined plate to drain excess oil, then serve immediately with 4 lemon wedges for squeezing over the top.