Pan-Fried Catfish with Spiced Collard Greens and Cornbread

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

Tender catfish fillets pan-fried to golden perfection served alongside smoky spiced collard greens and a moist, buttery cornbread. This southern american-inspired seafood ready in about 70 minutes pairs yellow cornmeal, all-purpose flour, buttermilk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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 (about 6 oz each) catfish fillets
• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1 cup buttermilk
• 1 large egg
• 1 lb, washed and chopped fresh collard greens
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/4 tsp cayenne pepper
• 2 tsp, divided kosher salt
• 1 tsp black pepper
• 4 tbsp, divided unsalted butter
• 1/2 cup vegetable oil
• 1 medium, diced yellow onion
• 1 cup chicken broth
• 2 tbsp sugar
• 2 tbsp honey
• 1 tbsp baking powder

Instructions

1. Step 1: Preheat oven to 400°F. In a bowl, whisk 1 cup yellow cornmeal, 1/2 cup all-purpose flour, 1 tbsp baking powder, 2 tsp kosher salt, and 2 tbsp sugar. In a separate bowl, combine 1 cup buttermilk, 1 large egg, and 2 tbsp melted unsalted butter. Mix wet into dry until just combined, then pour batter into a greased 8x8-inch pan and bake for 20-25 minutes until golden and set.
2. Step 2: While cornbread bakes, heat 2 tbsp unsalted butter and 1 tbsp vegetable oil in a large skillet over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until translucent. Add 1 lb chopped collard greens, 1 cup chicken broth, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/4 tsp cayenne pepper, and 1 tsp black pepper. Stir well, cover, and simmer for 20 minutes until greens are tender.
3. Step 3: Meanwhile, in a shallow dish, combine 1 cup yellow cornmeal, 1 tsp kosher salt, and 1/2 tsp black pepper. Pat dry 4 catfish fillets, then dredge each in the cornmeal mixture, pressing to coat evenly.
4. Step 4: Heat 1/2 cup vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Carefully add the catfish fillets and fry for 4-5 minutes per side until the crust is deep golden brown and fish flakes easily. Drain on paper towels.
5. Step 5: Serve the pan-fried catfish alongside the spiced collard greens and warm cornbread drizzled with 2 tbsp honey for a balanced Southern-inspired dinner.