Pan-Seared Catfish with Spiced Cornbread Crust

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A Southern-inspired catfish fillet pan-seared with a golden spiced cornbread crust, delivering a crunchy exterior and tender, flaky fish inside. This Southern-inspired seafood recipe, ready in about 25 minutes, pairs catfish fillets, yellow cornmeal, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 15 min Cook: 10 min Serves 4 Southern cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a shallow bowl, combine 1/2 cup yellow cornmeal, 1/4 cup all-purpose flour, 1 tsp paprika, 1/4 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper. Stir well to mix the dry coating.
  2. Step 2: Pour 1 cup buttermilk into another shallow dish. Dip each of the 4 catfish fillets into the buttermilk, coating both sides thoroughly.
  3. Step 3: Dredge each buttermilk-coated fillet in the seasoned cornmeal mixture, pressing gently to form an even crust.
  4. Step 4: Heat 3 tbsp unsalted butter and 2 tbsp vegetable oil together in a large skillet over medium heat until the butter melts and the mixture is shimmering.
  5. Step 5: Carefully place the coated catfish fillets into the hot skillet and cook for 4 minutes on each side, or until the crust is golden brown and the fish flakes easily with a fork.
  6. Step 6: Remove the catfish from the skillet and drain briefly on paper towels. Serve immediately with lemon wedges for squeezing over the fish.

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