Pan-Seared Catfish with Lowcountry Tomato Gravy

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

Tender pan-seared catfish fillets served with a rich tomato and bell pepper gravy inspired by South Carolina’s coastal flavors. This Southern American-inspired seafood recipe, ready in about 30 minutes, pairs catfish fillets, cornmeal, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 (6 oz each) catfish fillets
• 1/2 cup cornmeal
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp vegetable oil
• 1 medium, diced yellow onion
• 1 small, diced green bell pepper
• 3 minced garlic cloves
• 1 can (14.5 oz), drained diced tomatoes
• 1 cup chicken broth
• 1 tsp hot sauce
• 2 tbsp chopped fresh parsley

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 1/2 cup cornmeal with 1 tsp salt and 1/2 tsp black pepper. Pat 4 catfish fillets dry and dredge each in the cornmeal mixture, coating evenly.
2. Step 2: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat. Once shimmering, add the catfish fillets and cook for 4 minutes per side until golden brown and cooked through. Remove fish and keep warm.
3. Step 3: In the same skillet, add 1 diced medium yellow onion and 1 diced small green bell pepper. Sauté for 5 minutes until softened and fragrant.
4. Step 4: Stir in 3 minced garlic cloves and cook for 1 minute until aromatic. Add 1 can (14.5 oz) drained diced tomatoes and 1 cup chicken broth, simmering for 8 minutes until the sauce thickens slightly.
5. Step 5: Stir in 1 tsp hot sauce and season with additional salt and pepper to taste. Spoon the tomato gravy over the catfish and garnish with 2 tbsp chopped fresh parsley before serving.