Pan-Fried Catfish with Fried Green Tomato Slaw
A Southern-inspired dish featuring golden pan-fried catfish served alongside a tangy fried green tomato slaw, combining crispy textures with bright flavors. This southern-inspired seafood ready in about 35 minutes pairs fillets (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 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 fillets (6 oz each) catfish fillets
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 3 medium, sliced into 1/4-inch rounds green tomatoes
- 1/3 cup mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp honey
- 1/4 tsp celery seed
- 1/4 cup thinly sliced red onion
- 1 cup shredded green cabbage
Instructions
- Step 1: In a shallow bowl, combine 1 cup cornmeal, 1/2 cup all-purpose flour, 1 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper. Pour 1 cup buttermilk into another bowl. Dip each of the 4 catfish fillets into the buttermilk, then dredge thoroughly in the cornmeal mixture, pressing to coat evenly.
- Step 2: Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering. Carefully add the coated catfish fillets and fry for 4-5 minutes per side until golden brown and cooked through, with an internal temperature of 145°F. Remove and drain on paper towels.
- Step 3: In a medium bowl, combine 1/3 cup mayonnaise, 1 tbsp apple cider vinegar, 1 tsp honey, and 1/4 tsp celery seed. Whisk until smooth.
- Step 4: Add 3 sliced green tomatoes (1/4-inch rounds), 1/4 cup thinly sliced red onion, and 1 cup shredded green cabbage to the dressing. Toss gently to coat and let sit for 10 minutes to blend flavors.
- Step 5: Serve the pan-fried catfish hot with a generous scoop of the fried green tomato slaw on the side.
Frequently asked questions
How long does Pan-Fried Catfish with Fried Green Tomato Slaw take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Fried Catfish with Fried Green Tomato Slaw?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cornmeal from drying out.
Can I substitute ingredients in Pan-Fried Catfish with Fried Green Tomato Slaw?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Fried Catfish with Fried Green Tomato Slaw for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Fried Catfish with Fried Green Tomato Slaw?
Southern seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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