Pan-Fried Catfish with Fried Green Tomatoes and Hot Water Cornbread

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

A Southern classic featuring crispy pan-fried catfish served alongside tangy fried green tomatoes and soft hot water cornbread. This Southern-inspired seafood recipe, ready in about 60 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 520 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
• 3 medium green tomatoes
• 2 cups vegetable oil
• 1 tsp baking powder
• 1 cup boiling water
• 2 tsp salt
• 1 tsp black pepper
• 1/2 tsp cayenne pepper
• 1 tsp sugar
• 2 large eggs

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Instructions

1. Step 1: Rinse and pat dry 4 catfish fillets. In a shallow bowl, combine 1 cup cornmeal, 1/2 cup all-purpose flour, 2 tsp salt, 1 tsp black pepper, and 1/2 tsp cayenne pepper. Dip each fillet into 1 cup buttermilk, then dredge thoroughly in the cornmeal mixture, pressing to coat well.
2. Step 2: Heat 1 cup vegetable oil in a large skillet over medium-high heat until shimmering. Fry the catfish fillets for 4-5 minutes per side until golden brown and cooked through, then transfer to a paper towel-lined plate.
3. Step 3: Slice 3 green tomatoes into 1/2-inch thick rounds. In the same skillet, add another 1 cup vegetable oil and heat over medium heat. Dredge tomato slices lightly in the remaining cornmeal mixture and fry for 2-3 minutes per side until crisp and golden. Drain on paper towels.
4. Step 4: Preheat oven to 425°F. In a bowl, whisk 1 cup cornmeal, 1 tsp baking powder, 1 tsp sugar, and a pinch of salt. Beat 2 eggs with 1 cup boiling water, then stir into the dry ingredients until just combined.
5. Step 5: Pour the hot water cornbread batter into a greased 8-inch cast iron skillet or baking dish. Bake for 20-25 minutes until the top is golden and a toothpick inserted comes out clean. Cool slightly before slicing.
6. Step 6: Serve the pan-fried catfish alongside the fried green tomatoes and warm hot water cornbread for a hearty Southern meal.