Pan-Fried Catfish with Cornmeal Crust and Collard Greens

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

Golden, crispy pan-fried catfish coated in seasoned cornmeal, served alongside tender, garlicky collard greens for a Southern classic. This Southern United States-inspired seafood recipe, ready in about 40 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 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.

Ingredients

• 4 (6 oz each) catfish fillets
• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 1 lb collard greens, chopped
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1/2 cup chicken broth
• 1 tbsp apple cider vinegar

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a shallow dish, whisk together 1 cup yellow cornmeal, 1/2 cup all-purpose flour, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp cayenne pepper.
2. Step 2: Pour 1 cup buttermilk into a separate shallow dish. Dip each of the 4 catfish fillets first into the buttermilk, 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. Fry the catfish fillets for about 4-5 minutes per side until golden brown and cooked through. Remove and drain on paper towels.
4. Step 4: While the fish cooks, heat 2 tbsp olive oil in a separate large skillet over medium heat. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant.
5. Step 5: Add 1 lb chopped collard greens and 1/2 cup chicken broth to the skillet. Cover and simmer for 10-12 minutes until greens are tender.
6. Step 6: Stir in 1 tbsp apple cider vinegar, season with salt to taste, and cook uncovered for 2 minutes to let the flavors meld.
7. Step 7: Serve the pan-fried catfish alongside the garlicky collard greens for a hearty Southern meal.