Pan-Fried Catfish with Fried Green Tomato Slaw

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

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 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 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

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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 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.
2. 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.
3. 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.
4. 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.
5. Step 5: Serve the pan-fried catfish hot with a generous scoop of the fried green tomato slaw on the side.