Pan-Fried Catfish with Southern-Style Hot Water Cornbread

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

Golden, crispy pan-fried catfish paired with moist, fluffy hot water cornbread, capturing a classic Memphis soul food duo. 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 450 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
• 1 tsp baking powder
• 2 tsp, divided salt
• 1 tsp black pepper
• 1 tsp paprika
• 1/4 tsp cayenne pepper
• 1 cup, divided vegetable oil
• 1 cup water
• 2 tbsp unsalted butter

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Instructions

1. Step 1: Pat dry 4 catfish fillets and season both sides with 1 tsp salt, 1 tsp black pepper, 1 tsp paprika, and 1/4 tsp cayenne pepper evenly. Mix 1/2 cup cornmeal and 1/2 cup all-purpose flour in a shallow dish.
2. Step 2: Pour 1/2 cup vegetable oil into a large skillet and heat over medium-high heat until shimmering but not smoking. Dredge each catfish fillet in the cornmeal-flour mixture, shaking off excess. Fry the fillets for 4-5 minutes per side until golden and crispy, then transfer to a paper towel-lined plate.
3. Step 3: For the hot water cornbread, bring 1 cup water and 2 tbsp unsalted butter to a boil in a small saucepan until butter melts. In a mixing bowl, combine 1/2 cup cornmeal, 1/4 cup all-purpose flour, 1 tsp baking powder, and 1 tsp salt. Pour the boiling water and butter mixture into the dry ingredients, stirring quickly to form a thick batter.
4. Step 4: Heat remaining 1/2 cup vegetable oil in a separate skillet over medium heat. Spoon batter into the skillet to form small 3-inch rounds. Cook for 3-4 minutes per side until golden and cooked through. Serve the catfish with hot water cornbread warm.