Pan-Seared Catfish with Fried Green Tomato Relish

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

Delicate catfish fillets pan-seared to golden perfection served with a tangy fried green tomato relish reminiscent of Memphis flavors. This american-inspired seafood ready in about 35 minutes pairs about 6 oz each 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 350 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
• 3/4 cup cornmeal
• 1/4 cup all-purpose flour
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper
• 1/2 tsp cayenne pepper
• 1/4 cup plus 3 tbsp vegetable oil
• 3 medium, sliced into 1/4-inch thick rounds green tomatoes
• 1/4 cup finely diced red onion
• 2 tbsp chopped fresh parsley
• 2 tbsp apple cider vinegar
• 1 tbsp honey

Instructions

1. Step 1: In a shallow dish, combine 3/4 cup cornmeal, 1/4 cup all-purpose flour, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp cayenne pepper. Pat dry 4 catfish fillets and dredge each evenly in the cornmeal mixture, shaking off excess.
2. Step 2: Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Add the catfish fillets and cook for 4-5 minutes per side until golden brown and cooked through, with a flaky texture.
3. Step 3: While catfish cooks, prepare the fried green tomato relish by heating 3 tbsp vegetable oil in a separate skillet over medium heat. Toss 3 sliced green tomatoes with 1/2 tsp salt and dredge lightly in the remaining cornmeal mixture.
4. Step 4: Fry the green tomato slices for 2-3 minutes per side until crisp and golden. Remove and drain on paper towels.
5. Step 5: In a bowl, combine 1/4 cup finely diced red onion, 2 tbsp chopped fresh parsley, 2 tbsp apple cider vinegar, and 1 tbsp honey. Stir gently.
6. Step 6: Chop the fried green tomatoes into bite-sized pieces and fold into the onion mixture. Spoon this relish over the cooked catfish fillets to serve a bright, tangy contrast.