Pan-Fried Catfish with Southern Style Hot Water Cornbread

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

A traditional Memphis-inspired catfish dish served with moist hot water cornbread, capturing the soul food essence of the Bluff City. This American-inspired seafood recipe, ready in about 35 minutes, pairs catfish fillets, yellow 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 fillets (6 oz each) catfish fillets
• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp, divided salt
• 1/2 tsp black pepper
• 1 cup buttermilk
• 3/4 cup hot water
• 1 cup, divided vegetable oil
• 1 large eggs
• 1 tsp paprika
• 1/2 tsp garlic powder

The cast-iron skillet we’d sear this in → Best Cast Iron Skillets for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a shallow dish, combine 1 cup yellow cornmeal, 1/2 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp black pepper, 1/2 tsp salt, 1 tsp paprika, and 1/2 tsp garlic powder. Mix well to create the dredging mixture.
2. Step 2: Rinse 4 catfish fillets (6 oz each) and pat dry with paper towels. Dip each fillet into 1 cup buttermilk, then dredge thoroughly in the cornmeal mixture, pressing gently to coat.
3. Step 3: Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering but not smoking, about 5 minutes.
4. Step 4: Fry the catfish fillets in two batches, cooking each side for about 4 minutes until golden brown and crispy, and the fish flakes easily with a fork. Remove and drain on paper towels.
5. Step 5: For the hot water cornbread, bring 3/4 cup hot water to a boil and pour into a mixing bowl containing 1 cup yellow cornmeal, 1 tsp salt, and 1 large beaten egg. Stir quickly to form a thick batter.
6. Step 6: Heat remaining 1/2 cup vegetable oil in a cast-iron skillet over medium heat. Spoon the cornbread batter into the skillet, spreading evenly into a 1/2-inch thick layer.
7. Step 7: Cook the cornbread for 5 minutes until the edges are set and golden, then carefully flip using a spatula and cook the other side for an additional 5 minutes until cooked through and crisp on both sides.
8. Step 8: Serve the pan-fried catfish hot alongside wedges of hot water cornbread for a classic Memphis dinner experience.