Skillet Fried Catfish with Cajun 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.

Golden fried catfish fillets coated in a spicy Cajun-seasoned cornbread crust, pan-fried until crisp and flaky. This Southern U.S.-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 U.S. cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a shallow dish, whisk together 1 cup cornmeal, 1/2 cup all-purpose flour, 1 tbsp Cajun seasoning, 1 tsp salt, and 1/2 tsp black pepper. Pour 1 cup buttermilk into a separate shallow bowl.
  2. Step 2: Dip each of the 4 catfish fillets (5 oz each) into the buttermilk, allowing excess to drip off, then dredge thoroughly in the seasoned cornmeal mixture, pressing the coating onto the fish.
  3. Step 3: Heat 1/4 cup vegetable oil in a large skillet over medium heat until shimmering but not smoking. Add the coated fillets carefully and fry for 4-5 minutes per side until the crust is deep golden brown and the fish flakes easily with a fork.
  4. Step 4: Remove the fillets to a paper-towel-lined plate to drain excess oil. Serve immediately garnished with 2 tbsp chopped fresh parsley and lemon wedges on the side for squeezing.

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