Pan-Seared Catfish with Spicy Hush Puppy Crust

By AislePrompt Editorial · Published 2026-07-12 · Updated 2026-07-12

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.

Golden pan-seared catfish fillets coated with a spicy hush puppy crust, delivering a crispy texture and Southern flavor in every bite. This Southern-inspired seafood recipe, ready in about 25 minutes, pairs 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.

Prep: 10 min Cook: 15 min Serves 4 Southern cuisine 350 cal/serving

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Ingredients

4 pieces (5 oz each) catfish fillets
3/4 cup cornmeal
1/4 cup all-purpose flour
1 tsp baking powder
1 tbsp dried minced onion
1/2 tsp cayenne pepper
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
1/2 cup buttermilk
4 tbsp vegetable oil
for serving lemon wedges

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Instructions

Step 1: In a shallow bowl, whisk together 3/4 cup cornmeal, 1/4 cup all-purpose flour, 1 tsp baking powder, 1 tbsp dried minced onion, 1/2 tsp cayenne pepper, 1 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper.
Step 2: Pour 1/2 cup buttermilk into a separate bowl. Dip each of the 4 catfish fillets into the buttermilk, then dredge thoroughly in the cornmeal mixture, pressing lightly to adhere the crust.
Step 3: Heat 4 tbsp vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F). Carefully add the coated fillets and cook for 4-5 minutes per side until the crust is golden brown and the fish flakes easily with a fork.
Step 4: Transfer to a paper towel-lined plate to drain excess oil. Serve immediately with fresh lemon wedges for squeezing over the top.