Pan-Fried Catfish with Crispy Cornmeal Crust and Fries

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

Flaky catfish filets coated in a seasoned cornmeal crust and pan-fried until golden, served alongside hand-cut crispy fries for a classic Southern meal. This Southern American-inspired seafood recipe, ready in about 50 minutes, pairs catfish filets, yellow cornmeal, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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 (about 6 oz each) catfish filets
• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1 cup buttermilk
• 1 cup vegetable oil
• 3 large russet potatoes
• to taste salt for fries
• to taste black pepper for fries
• 1/2 tsp smoked paprika for fries

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Instructions

1. Step 1: Peel and cut 3 large russet potatoes into 1/4-inch thick fries. Rinse the fries under cold water to remove excess starch, then pat dry thoroughly with paper towels.
2. Step 2: Heat 1 cup vegetable oil in a deep skillet over medium-high heat. Fry the potatoes in batches for 4-5 minutes until soft but not browned. Remove and drain on paper towels.
3. Step 3: Increase oil temperature to 375°F. Fry the par-cooked fries again for 2-3 minutes until golden and crispy. Drain and season immediately with salt, black pepper, and 1/2 tsp smoked paprika.
4. Step 4: While fries cook, pour 1 cup buttermilk into a shallow bowl. In another shallow bowl, mix 1 cup yellow cornmeal, 1/2 cup all-purpose flour, 1 tsp paprika, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.
5. Step 5: Dip each catfish filet into the buttermilk, letting excess drip off, then dredge in the cornmeal mixture, pressing lightly to adhere a thick crust.
6. Step 6: In a large skillet, heat 1 cup vegetable oil over medium heat. Fry the coated catfish filets for 4-5 minutes per side until the crust is golden and fish flakes easily with a fork.
7. Step 7: Serve the crispy catfish hot alongside the freshly seasoned fries.