This pan fried catfish dinner with perfect Southern cornbread and greens is not technically quick or easy, but if you hustle you can get it all on the table in 40 minutes following these instructions. Not bad, but you can’t do much else but cook during that time. If you ask me, it’s worth it for a quality Southern-style meal! Serve this up with some sliced tomatoes on the side and a glass of sweet tea, and I’m sure you will agree!Print
For the greens, heat a 12″ skillet or stockpot over medium-high heat. (Dice the bacon and onion while skillet heats.) Add bacon and onion to skillet and saute, stirring occasionally, until beginning to brown.
Reduce heat to medium, and add greens to skillet a couple handfuls at a time. Stir and let wilt slightly before adding more. After adding all the greens, season with salt and hot sauce, add 1/3 c. water, and stir. Cover and simmer, stirring occasionally, until dinner is ready to serve.
Now it’s time for the fish! Stir together flour, Cajun seasoning, and paprika in a shallow bowl.
Heat a large skillet or dutch oven over medium-high heat, add butter and vegetable oil, and heat until butter is melted. Swirl pan to blend butter and oil and evenly coat pan.
Dredge both sides of fish in flour mixture, shaking off excess. Place fillets in single layer in pan, and cook 7 minutes. Turn and cook an additional 5-7 minutes, until cooked through.
Remove catfish to serving plate. Turn heat off greens and stir in vinegar. Slice cornbread. Your dinner is ready to serve. Sit down, relax, and enjoy!
- Prep Time: 10
- Cook Time: 30
- Category: Dinner
- Cuisine: Southern