Pan-Seared Catfish with Fried Green Tomato Salad
Delicate catfish fillets pan-seared to golden perfection served atop a crisp fried green tomato salad with a zesty dressing. This southern-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 400 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
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tsp, divided salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/4 cup, plus more for frying vegetable oil
- 3 medium, sliced 1/2 inch thick green tomatoes
- 1/2 cup buttermilk
- 2 tbsp mayonnaise
- 1 tbsp apple cider vinegar
- 2 tbsp chopped fresh parsley
- 2 sliced thin green onions
Instructions
- Step 1: In a shallow bowl, combine 1 cup cornmeal, 1/2 cup all-purpose flour, 1/2 tsp salt, 1/2 tsp black pepper, and 1/4 tsp cayenne pepper. Season 4 catfish fillets with 1/2 tsp salt, then dredge each fillet thoroughly in the cornmeal mixture.
- Step 2: Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Add catfish fillets and sear for 4-5 minutes per side until golden brown and cooked through. Remove and keep warm.
- Step 3: Dip 3 sliced green tomatoes (1/2 inch thick) in 1/2 cup buttermilk, then dredge in the remaining cornmeal mixture. In a separate skillet, heat 1/4 cup vegetable oil over medium heat and fry tomatoes for 3 minutes per side until crisp and golden.
- Step 4: In a small bowl, whisk 2 tbsp mayonnaise, 1 tbsp apple cider vinegar, 2 tbsp chopped fresh parsley, 2 sliced green onions, and a pinch of salt to create a zesty dressing.
- Step 5: Arrange fried green tomato slices on plates, drizzle with dressing, and top with pan-seared catfish. Serve immediately for a vibrant Southern-inspired dish.
Frequently asked questions
How long does Pan-Seared Catfish with Fried Green Tomato Salad take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Catfish with Fried Green Tomato Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cornmeal from drying out.
Can I substitute ingredients in Pan-Seared Catfish with Fried Green Tomato Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Catfish with Fried Green Tomato Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Seared Catfish with Fried Green Tomato Salad?
Southern seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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