I love a straightforward meal that feels like home, and this skillet catfish with spicy cornbread fits the bill. The catfish gets a crispy coating while staying tender inside, and the cornbread carries just enough kick to keep things interesting. It’s one of those dinners that don’t take long to pull together but leave you feeling satisfied.
The Story Behind This Recipe
Growing up in the South, catfish dinners were a weekend staple around my family’s table. My grandmother had her own way of frying it up, and while I don’t claim to be quite that good, this recipe is my effort to capture that familiar comfort. It’s not fancy, but it’s honest and filling.
I usually make the cornbread first because it needs some time to set and cool, and then focus on the fish. The skillet method is quick and helps get a great crust without too much fuss. I like to serve it with a simple side of collard greens or steamed green beans, but plain steamed veggies work just fine too.
I’ve found this dish is great for evenings when I want something low-stress but hearty. It’s the kind of recipe that warms you up and sticks to your ribs, and the leftovers (if there are any) fry back up nicely the next day. Plus, it pairs well with whatever hot sauce or tartar sauce you have on hand, which makes it a very adaptable weeknight dinner.
Cuisine: Southern American
Course: Dinner
Servings: 4
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Ingredients
- 4 catfish fillets, about 6 oz each
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 1 cup buttermilk
- 1/4 cup vegetable oil, plus more for frying
- 1 cup yellow cornmeal (for cornbread)
- 1 cup all-purpose flour (for cornbread)
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1/4 cup vegetable oil or melted butter
- 1-2 jalapeños, seeded and minced (optional for cornbread heat)
Instructions
- Step 1. Preheat oven to 400°F (200°C) for the cornbread.
- Step 2. In a bowl, combine cornmeal, flour, sugar, baking powder, and salt for the cornbread.
- Step 3. In a separate bowl, whisk milk, eggs, oil (or melted butter), and minced jalapeños if using.
- Step 4. Stir the wet ingredients into the dry just until combined. Pour into a greased 8×8-inch baking dish.
- Step 5. Bake cornbread for 20-25 minutes until golden and a toothpick comes out clean. Let cool slightly.
- Step 6. While cornbread bakes, prepare the catfish. In a shallow dish, mix cornmeal, flour, paprika, cayenne, 1/2 tsp salt, and black pepper.
- Step 7. Dip each catfish fillet in buttermilk, then dredge thoroughly in the cornmeal mixture.
- Step 8. In a large skillet, heat 1/4 cup vegetable oil over medium-high heat until shimmering.
- Step 9. Fry the catfish in batches, about 3-4 minutes per side, until golden brown and cooked through.
- Step 10. Transfer cooked catfish to a paper towel-lined plate to drain excess oil.
- Step 11. Serve catfish hot with slices of spicy cornbread on the side.
Tips for Success
- Pat the catfish dry before dipping in buttermilk for a better crust.
- Use a cast-iron skillet if you have one for even heating and a nice crust.
- Don’t overcrowd the pan when frying the fish to keep it crispy.
- Let cornbread cool slightly before cutting to prevent crumbling.
- Adjust cayenne pepper to your spice preference or leave it out for milder flavor.
Variations & Substitutions
- Swap catfish for tilapia or another firm white fish if preferred.
- Add chopped fresh herbs like parsley or chives to the cornbread batter for a fresh touch.
- Serve with a side of sautéed greens or coleslaw.
- For a dairy-free version, substitute buttermilk with a mixture of milk and a splash of vinegar, and use oil instead of butter.
- Top catfish with a simple squeeze of lemon juice or a drizzle of your favorite hot sauce.
