Pan-Fried Catfish with Spiced Collard Greens

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

A Southern-inspired dish featuring crispy pan-fried catfish fillets accompanied by tender collard greens simmered in smoky spices. This Southern-inspired seafood recipe, ready in about 50 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, about 6 oz each catfish fillets
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 tsp paprika
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 1 lb, roughly chopped collard greens
• 3 slices, chopped smoked bacon
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 1 cup chicken broth
• 1/4 tsp red pepper flakes
• 1 tbsp apple cider vinegar

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a shallow dish, combine 1 cup cornmeal, 1/2 cup all-purpose flour, 1 tsp paprika, 1/4 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper. Pour 1 cup buttermilk into another dish.
2. Step 2: Dip each of the 4 catfish fillets into the buttermilk, then dredge thoroughly in the cornmeal mixture, pressing to coat evenly.
3. Step 3: Heat 1/2 cup vegetable oil in a large skillet over medium 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.
4. Step 4: In a separate large pot, cook 3 chopped smoked bacon slices over medium heat until crispy, about 5 minutes. Add 1 diced medium yellow onion and sauté for 3 minutes until translucent.
5. Step 5: Add 3 minced garlic cloves and cook for 30 seconds until fragrant. Stir in 1 lb roughly chopped collard greens and cook until wilted, about 5 minutes.
6. Step 6: Pour in 1 cup chicken broth, 1/4 tsp red pepper flakes, and 1 tbsp apple cider vinegar. Cover and simmer for 20 minutes until greens are tender and flavorful.