Pan-Fried Catfish with Creamy Hush Puppy and Tangy Slaw

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

Golden pan-fried catfish fillets served with classic Southern hush puppies and a refreshing vinegar-based coleslaw. This american southern-inspired seafood ready in about 50 minutes pairs (6 oz each) 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 550 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
• 1/2 cup all-purpose flour
• 1 cup buttermilk
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1 1/2 cups vegetable oil
• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour (for hush puppies)
• 1 tsp baking powder
• 1 tbsp sugar
• 1 large egg
• 1/2 cup milk
• 1/4 cup chopped onion
• 2 cups shredded green cabbage
• 1/2 cup shredded carrot
• 3 tbsp apple cider vinegar
• 2 tbsp olive oil
• 1 tsp honey

Instructions

1. Step 1: In a shallow bowl, whisk together 1 cup cornmeal, 1/2 cup all-purpose flour, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika. Pour 1 cup buttermilk into another bowl. Dip each of the 4 catfish fillets into the buttermilk, then dredge thoroughly in the cornmeal mixture. Set aside.
2. Step 2: Heat 1 1/2 cups vegetable oil in a large skillet over medium-high heat until the oil registers 350°F on a thermometer. Add the catfish fillets carefully and fry for about 4 minutes per side, until golden brown and cooked through with an internal temperature of 145°F. Transfer to a wire rack to drain.
3. Step 3: For hush puppies, combine 1 cup yellow cornmeal, 1/2 cup all-purpose flour, 1 tsp baking powder, and 1 tbsp sugar in a bowl. In a separate bowl, whisk 1 large egg with 1/2 cup milk until combined. Add the wet ingredients to the dry, then mix in 1/4 cup chopped onion to form a thick batter.
4. Step 4: Heat oil for frying hush puppies to 365°F. Using a tablespoon, drop batter by spoonfuls into the hot oil. Fry for 2-3 minutes, turning occasionally, until golden and cooked through. Drain on paper towels.
5. Step 5: For the slaw, toss 2 cups shredded green cabbage and 1/2 cup shredded carrot in a bowl. Whisk together 3 tbsp apple cider vinegar, 2 tbsp olive oil, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified. Pour over the vegetables and toss well to combine. Let sit for 10 minutes before serving.
6. Step 6: Plate the pan-fried catfish alongside hush puppies and a generous serving of tangy slaw for a classic Memphis-inspired dinner.