Pan-Fried Catfish with Spiced Grits and Collard Greens

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

A classic Southern-inspired dish featuring crispy pan-fried catfish served alongside creamy spiced grits and sautéed collard greens. This Southern-inspired seafood recipe, ready in about 55 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 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 (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 cup stone-ground grits
• 4 cups chicken broth
• 1 cup shredded sharp cheddar cheese
• 3 cloves minced garlic cloves
• 1 bunch, stemmed and chopped collard greens
• 4 slices chopped bacon
• 1/4 tsp red pepper flakes
• 2 tbsp butter

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

Instructions

1. Step 1: In a medium bowl, whisk together 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 bowl. Dip each of the 4 catfish fillets into buttermilk, then dredge thoroughly in the cornmeal mixture, pressing to coat evenly.
2. Step 2: Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering. Fry the coated catfish fillets for 4-5 minutes per side until golden brown and cooked through, with crispy edges. Transfer to a paper towel-lined plate to drain.
3. Step 3: In a medium saucepan, bring 4 cups chicken broth to a boil. Slowly whisk in 1 cup stone-ground grits, reduce heat to low, cover, and cook for 20-25 minutes, stirring occasionally until thick and creamy. Stir in 1 cup shredded sharp cheddar cheese and 1 tbsp butter until melted and smooth.
4. Step 4: In a large skillet, cook 4 slices chopped bacon over medium heat until crispy, about 5 minutes. Remove bacon and set aside, leaving the rendered fat. Add 3 minced garlic cloves and 1 bunch chopped collard greens to the bacon fat, sautéing for 5-7 minutes until tender and fragrant. Season with 1/4 tsp red pepper flakes and salt to taste.
5. Step 5: Serve the pan-fried catfish over the cheesy grits, topped with sautéed collard greens and crispy bacon pieces.