Pan-Fried Catfish with Creamy Southern Slaw

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

Tender catfish filets pan-fried to a golden crisp, served alongside a tangy, creamy slaw inspired by Memphis soul food traditions. This Southern-inspired seafood recipe, ready in about 30 minutes, pairs catfish filets, 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 filets
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 3 cups shredded green cabbage
• 1 medium, grated carrot
• 1/2 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1/2 tsp celery seed
• 1/4 tsp salt (for slaw)
• 1/4 tsp black pepper (for slaw)

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Instructions

1. Step 1: In a shallow bowl, combine 1 cup cornmeal, 1/2 cup all-purpose flour, 1 tsp paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Pour 1 cup buttermilk into another bowl.
2. Step 2: Dip each of the 4 catfish filets into the buttermilk, then dredge thoroughly in the cornmeal mixture, pressing the coating to adhere.
3. Step 3: Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering but not smoking, about 350°F.
4. Step 4: Carefully place the coated catfish into the hot oil and pan-fry for 4-5 minutes per side until golden brown and crispy, flipping gently to avoid breaking.
5. Step 5: While the catfish cooks, combine 3 cups shredded green cabbage, 1 grated medium carrot, 1/2 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp honey, 1/2 tsp celery seed, 1/4 tsp salt, and 1/4 tsp black pepper in a large bowl. Toss until well mixed and creamy.
6. Step 6: Drain the fried catfish on paper towels and serve hot with a generous scoop of the creamy southern slaw on the side.