Pan-Seared Catfish with Spiced Cornmeal Crust

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

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 dish featuring a crunchy cornmeal crust with a hint of paprika and cayenne for subtle heat. This Southern American-inspired seafood recipe, ready in about 27 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: 12 min Serves 4 Southern American cuisine 320 cal/serving

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Ingredients

4 pieces (6 oz each) catfish fillets
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tsp paprika
1/4 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper
1 cup buttermilk
1/4 cup vegetable oil
for serving lemon wedges

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Instructions

Step 1: In a shallow dish, whisk together 1 cup yellow cornmeal, 1/2 cup all-purpose flour, 1 tsp paprika, 1/4 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper until evenly combined.
Step 2: Pour 1 cup buttermilk into another shallow dish. Dip each of the 4 catfish fillets into the buttermilk, coating completely, then dredge thoroughly in the cornmeal mixture, pressing gently to adhere.
Step 3: Heat 1/4 cup vegetable oil in a large skillet over medium-high heat until shimmering but not smoking, about 3 minutes.
Step 4: Carefully lay the coated catfish fillets in the hot oil and cook for 4-5 minutes per side, turning once, until the crust is golden brown and the fish flakes easily with a fork.
Step 5: Remove the catfish from the skillet and drain on paper towels. Serve immediately with fresh lemon wedges to squeeze over.