Pan-Fried Catfish with Spiced Grits and Fried Green Tomatoes

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

A Southern-inspired dinner featuring tender pan-fried catfish accompanied by creamy spiced grits and tangy fried green tomatoes. This southern-inspired seafood ready in about 40 minutes pairs (6 oz each) catfish fillets, cornmeal, paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 tsp paprika
• 1/4 tsp cayenne pepper
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1/2 cup vegetable oil
• 2, sliced into 1/2-inch thick rounds medium green tomatoes
• 1/2 cup all-purpose flour
• 2, beaten large eggs
• 1 cup quick-cooking grits
• 4 cups water
• 1 cup sharp cheddar cheese, shredded
• 2 tbsp butter
• 1/2 tsp garlic powder
• 1/4 tsp black pepper

Instructions

1. Step 1: In a shallow dish, combine 1 cup cornmeal, 1 tsp paprika, 1/4 tsp cayenne pepper, 1/2 tsp salt, and 1/4 tsp black pepper. Pat 4 catfish fillets dry and dredge each in the seasoned cornmeal mixture, pressing gently to coat.
2. Step 2: Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Fry the catfish fillets for 4-5 minutes per side until golden and cooked through with a crispy crust. Transfer to a paper towel-lined plate to drain.
3. Step 3: For the fried green tomatoes, set up a breading station with 1/2 cup all-purpose flour seasoned with 1/4 tsp salt and 1/4 tsp black pepper in one bowl and 2 beaten eggs in another. Dip each of the 2 sliced green tomatoes first in flour, then eggs, then flour again.
4. Step 4: In the same skillet, add remaining 1/4 cup vegetable oil and fry the tomato slices for 2-3 minutes per side until golden and crisp. Remove and drain on paper towels.
5. Step 5: Bring 4 cups water to a boil in a medium saucepan. Stir in 1 cup quick-cooking grits, reduce heat to low, and cook for 5 minutes, stirring occasionally until thickened.
6. Step 6: Remove grits from heat and stir in 2 tbsp butter, 1 cup shredded sharp cheddar cheese, 1/2 tsp garlic powder, 1/4 tsp black pepper, and remaining 1/2 tsp salt until creamy and smooth.
7. Step 7: Serve the pan-fried catfish atop a bed of cheesy grits with fried green tomatoes on the side.