Pan-Fried Catfish with Creamy Hot Water Cornbread

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

A Southern-inspired dish featuring golden pan-fried catfish fillets paired with traditional hot water cornbread, delivering a comforting yet crispy texture combination. This Southern-inspired seafood recipe, ready in about 35 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 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 pieces (6 oz each) catfish fillets
• 1 cup cornmeal
• 1/4 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp, divided salt
• 1/2 tsp black pepper
• 1 cup buttermilk
• 1/2 cup, boiling hot water
• 1/2 cup for frying vegetable oil
• 2 tbsp unsalted butter
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper

The cast-iron skillet we’d sear this in → Best Cast Iron Skillets for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a shallow dish, combine 1 cup cornmeal, 1/4 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, 1/2 tsp black pepper, 1 tsp paprika, 1/2 tsp garlic powder, and 1/4 tsp cayenne pepper. Mix thoroughly to create the dredge.
2. Step 2: Pour 1/2 cup vegetable oil into a large skillet and heat over medium heat until shimmering, about 3 minutes.
3. Step 3: Pat dry 4 catfish fillets (6 oz each) with paper towels, then dredge each fillet evenly in the cornmeal mixture, pressing to coat well.
4. Step 4: Carefully place the coated catfish fillets into the hot oil and fry for 4-5 minutes per side until the crust is golden and fish flakes easily with a fork. Transfer to a wire rack to drain.
5. Step 5: Meanwhile, in a mixing bowl, combine 1 cup buttermilk, 1/2 cup boiling hot water, 1/2 tsp salt, and the remaining 1/2 cup cornmeal. Stir until a thick batter forms.
6. Step 6: Heat 2 tbsp unsalted butter in a separate non-stick skillet over medium heat until melted and foaming.
7. Step 7: Pour the cornbread batter into the skillet, spreading evenly. Cook for 6-7 minutes until the edges are set and golden, then flip carefully and cook for another 5 minutes until cooked through and slightly crispy on both sides.
8. Step 8: Serve the pan-fried catfish alongside slices of hot water cornbread for a traditional Memphis-inspired dinner.