Crispy Cajun Catfish with Collard Greens and Grilled Corn

Get ready for a Southern-inspired feast that brings together crispy catfish, soulful collard greens and sweet grilled corn. This dish is packed with bold Cajun flavors and satisfying textures-perfect for a weeknight dinner that feels special.

The catfish gets a crunchy panko crust seasoned with a Cajun spice blend, while the collard greens are cooked with shallot and garlic until tender. Grilled corn on the cob adds a smoky sweetness that ties it all together. A squeeze of lemon and a dash of hot sauce finish it off beautifully.

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Ingredients

4 ounce Collard GreensView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.05 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

11 ounce CatfishView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cajun Spice BlendView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 unit Corn on the CobView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

5 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Preheat broiler to high. Remove stems and tough ribs from collard greens; discard. Roughly chop leaves. Halve, peel and finely chop shallot. Mince or grate garlic. Cut lemon into wedges. Place panko in a shallow dish and season with salt and pepper.
2. Pat catfish dry with paper towel. Season all over with Cajun spice, salt and pepper. Sprinkle with flour and rub into fish to moisten and coat evenly. Brush fillets all over with mayonnaise, then dip into panko, flipping to coat all over and pressing gently to adhere. Set aside.
3. Heat a drizzle of olive oil in a large pan over medium heat (preferably nonstick). Add shallot and cook until softened, 2-3 minutes. Add garlic and cook until fragrant, 1 minute. Season with salt and pepper. Add collard greens and cook until tender, 5-7 minutes, adding a splash of water halfway. Season with salt and pepper.
4. Meanwhile, rub each ear of corn with a drizzle of olive oil. Place on a baking sheet. Broil until slightly charred, about 10 minutes, turning halfway through. Season with salt and pepper.
5. Remove collard greens from pan and set aside, covered, to keep warm. Heat a large drizzle of olive oil in the same pan over medium-high heat. Add catfish and cook for 1 minute, then reduce heat to medium and continue cooking until fish is cooked through and crust is golden brown, 4-6 minutes per side. (Tip: Lower heat if crust browns too fast.) Season with salt and pepper.
6. Divide collard greens and catfish between plates. Add a pat of butter to each corn cob (about ½ tablespoon each) and serve corn alongside. Squeeze lemon over everything and sprinkle with hot sauce to taste.

Recipe Tips

FAQ

Can I use a different fish instead of catfish?

Yes, you can substitute catfish with other firm white fish like tilapia or cod. Adjust cooking time as needed.

Is there a substitute for collard greens?

You can use kale or Swiss chard instead. Cooking time may vary slightly.

Can I make this dish ahead of time?

The catfish is best served fresh for maximum crispiness. You can prep the collard greens and corn in advance.