Pan-Fried Catfish with Spicy Cajun Butter and Collard Greens

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

Golden pan-fried catfish fillets served with rich Cajun butter sauce and slow-simmered collard greens, capturing the soul food spirit of Memphis. 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 480 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
• 1/2 cup all-purpose flour
• 1 tbsp paprika
• 1 tsp cayenne pepper
• 1 1/2 tsp salt
• 1 tsp black pepper
• 6 tbsp butter
• 3, minced garlic cloves
• 2 tbsp lemon juice
• 1 lb, chopped collard greens
• 1 medium, chopped onion
• 1 tsp smoked paprika
• 1 cup chicken broth
• 2 tbsp olive oil

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 tbsp paprika, 1 tsp cayenne pepper, 1 1/2 tsp salt, and 1 tsp black pepper. Dredge each of the 4 catfish fillets thoroughly in this mixture.
2. Step 2: Heat 3 tbsp butter and 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the coated catfish and pan-fry for 4-5 minutes per side until golden brown and flaky, then transfer to a plate and tent with foil to keep warm.
3. Step 3: Reduce heat to medium, add remaining 3 tbsp butter and 3 minced garlic cloves to the skillet. Sauté garlic for 1 minute until fragrant, then stir in 2 tbsp lemon juice. Pour this spicy butter over the cooked catfish.
4. Step 4: In a separate pot, heat 2 tbsp olive oil over medium heat. Add 1 chopped medium onion and cook for 5 minutes until translucent. Add 1 lb chopped collard greens, 1 tsp smoked paprika, 1 cup chicken broth, and a pinch of salt. Cover and simmer for 20 minutes until greens are tender and flavorful.
5. Step 5: Serve the pan-fried catfish topped with Cajun butter alongside the slow-simmered collard greens for a hearty Memphis-inspired dinner.