Pan-Seared Catfish with Spicy Lexington-Style Hot Sauce

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

Golden pan-seared catfish fillets topped with a vibrant, spicy hot sauce inspired by Southern Kentucky flavors. This Southern American-inspired seafood recipe, ready in about 22 minutes, pairs catfish fillets, cornmeal, smoked paprika 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.

Ingredients

• 4 pieces, about 6 oz each catfish fillets
• 1/2 cup cornmeal
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp vegetable oil
• 1/4 cup hot sauce
• 2 tbsp unsalted butter
• 1 tbsp lemon juice
• 2 tbsp fresh parsley, chopped

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Instructions

1. Step 1: In a shallow dish, combine 1/2 cup cornmeal, 1 tsp smoked paprika, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper. Pat dry 4 catfish fillets and dredge each evenly in the cornmeal mixture.
2. Step 2: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add the catfish fillets and cook for 4-5 minutes per side until golden brown and cooked through.
3. Step 3: While fish cooks, melt 2 tbsp unsalted butter in a small saucepan over low heat. Stir in 1/4 cup hot sauce and 1 tbsp fresh lemon juice until smooth and warmed through.
4. Step 4: Plate the catfish and spoon the spicy hot sauce over the fillets. Garnish with 2 tbsp chopped fresh parsley for a fresh herbal note.