The Ultimate Southern Soul Food Feast: Crispy Fried Catfish and All the Fixings
There is a specific kind of magic that happens in a kitchen when the scent of sizzling fish meets the sweet, earthy aroma of simmering greens. For me, this meal represents the heart of Sunday afternoon. It is the sound of heavy cast-iron pans clinking against stovetop grates and the sight of steam rising from a bowl of velvety mac and cheese. This combination—fried catfish, candied yams, macaroni and cheese, collard greens, and golden cornbread—is more than just a menu; it is a celebration of texture and tradition. Each component plays a role, from the crunch of the cornmeal crust to the silky, spice-kissed syrup of the yams.
Why You’ll Love This
The Ultimate Texture Contrast: You get the crunch of the catfish paired with the creamy richness of the macaroni and the melt-in-your-mouth tenderness of the greens.
A Balance of Flavors: This plate hits every note—salty, savory, spicy, and sweet—creating a complete sensory experience.
Pure Comfort: This is “stick-to-your-ribs” cooking that feels like a warm hug, making it perfect for family gatherings or a special weekend treat.
The Skeptic at the Table
I remember serving this full spread to a friend who insisted they didn’t like “sweet vegetables” or “fish with bones.” They sat down a bit hesitantly, eyeing the candied yams and the catfish fillets. After one bite of the catfish—dipped in a little hot sauce—and a forkful of those buttery yams, the talking stopped. By the end of the night, they were asking for the cornbread recipe to take home. It turns out that when flavors are balanced this well, even the pickiest eaters find something to love.
What Makes It Special
Fresh Catfish Fillets: The star of the show, providing a mild, clean flavor that carries the seasoned cornmeal perfectly.
Triple-Cheese Mac: Using a blend of sharp cheddar, monterey jack, and gruyere ensures a pull-apart, gooey consistency.
Slow-Simmered Greens: Smoked turkey or bacon adds a deep, smoky undertone to the collards that balances their natural bitterness.
Real Butter and Honey: These elevate the cornbread from a side dish to a golden, cake-like treat.
Warm Spices: Nutmeg and cinnamon in the yams create a dessert-like richness that complements the savory fried fish.
Making It Happen
Creating this feast is about timing and love. Start with your collard greens, as they need time to simmer low and slow until they are tender and the pot liquor is rich and flavorful. While the greens are bubbling, move to your macaroni and cheese. Boil your noodles just shy of al dente, fold them into a thick, stovetop cheese sauce, and top with more cheese before sliding the dish into the oven to get bubbly and brown.
Next, focus on the candied yams. Slice them into thick rounds and bathe them in a mixture of melted butter, brown sugar, and spices. As they bake, the sugar caramelizes into a thick glaze. While the oven does the heavy lifting, whisk together your cornbread batter and tuck that into the oven as well.
The grand finale is the fried catfish. Dredge your fillets in a seasoned cornmeal mix—don’t be afraid of the black pepper and cayenne—and drop them into hot oil. You are looking for that perfect golden-brown hue. By the time the fish is drained and crispy, your sides will be hot and ready to plate.
You Must Know
Dry the Fish: Always pat your catfish fillets completely dry with paper towels before dredging to ensure the coating sticks and becomes extra crispy.
The Pot Liquor Gold: Don’t toss the liquid from the greens; it is packed with nutrients and flavor. Serve a little in the bowl with the greens.
Room Temperature Dairy: For the creamiest mac and cheese, let your milk and cheese come to room temperature before building your sauce to prevent curdling.
Serving Ideas
Plate the catfish front and center with a lemon wedge and a side of tartar sauce or hot sauce. Serve the sides in small mounds so the juices from the greens can mingle slightly with the mac and cheese. For a drink pairing, a cold glass of sweet tea with plenty of lemon is the traditional choice, but a crisp, light lager also cuts through the richness of the fried fish beautifully.
Make It Different
Spicy Kick: Add diced jalapeños to your cornbread batter for a sweet-and-spicy contrast.
Vegetarian Swap: You can make the greens without meat by using smoked paprika and liquid smoke to achieve that classic depth.
Gluten-Free: Use a gluten-free flour and cornmeal blend for the fish and cornbread to make the meal accessible for everyone.
Storage and Reheating
Store each component in separate airtight containers in the refrigerator for up to three days. To keep the catfish crispy, reheat it in an air fryer or oven at 350°F until warmed through. The mac and cheese and yams can be reheated in the microwave, though a splash of milk helps the macaroni regain its creaminess.
Success Tips
The secret to great Southern cooking is patience. Don’t rush the greens; they need that hour of simmering to lose their toughness. Likewise, ensure your oil is exactly 350°F before frying the fish. If the oil is too cool, the fish will be greasy; if it’s too hot, the outside will burn before the inside is flaky.
FAQ
Can I use frozen catfish?
Yes, just ensure it is completely thawed and patted very dry before you begin the breading process.
What if I don’t have a cast-iron skillet?
A heavy-bottomed stainless steel pan will work for the fish, though cast iron provides the most even heat and the best crust.
How do I keep the cornbread from being dry?
Don’t overmix the batter. Stir until just combined, and remove it from the oven as soon as a toothpick comes out clean.
Can I make the mac and cheese ahead of time?
You can prep the mac and cheese a day early and bake it right before serving, but you may need to add a little extra milk before baking as the pasta will absorb moisture.
What kind of greens are best?
Collard greens are classic for this meal, but a mix of collard, turnip, and mustard greens provides a wonderful depth of flavor.
Recipe Details
Prep time: 45 minutes
Cook time: 1 hour 30 minutes
Total time: 2 hours 15 minutes
Servings: 6
Category: Main Course / Dinner
Difficulty: Intermediate
Cuisine: Southern / Soul Food
Yield: 1 Full Spread
Equipment
Large cast-iron skillet
Large pot or Dutch oven (for greens)
9×13 baking dish (for mac and cheese)
8×8 baking dish (for cornbread)
Medium saucepan (for yams)
Whisk and mixing bowls
Ingredients
Fried Catfish
2 lbs catfish fillets
2 cups yellow cornmeal
1/2 cup all-purpose flour
2 tsp salt
1 tsp black pepper
1/2 tsp cayenne pepper
1 tsp garlic powder
Vegetable oil for frying
Candied Yams
3 large sweet potatoes, peeled and sliced
1/2 cup unsalted butter
1/2 cup brown sugar
1/4 cup white sugar
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla extract
Mac and Cheese
1 lb elbow macaroni
4 cups shredded cheese (Cheddar, Jack, Gruyere)
1/4 cup butter
1/4 cup flour
3 cups whole milk
Salt and pepper to taste
Collard Greens
2 bunches fresh collard greens, cleaned and chopped
1 smoked turkey wing or 4 slices thick-cut bacon
1 small onion, diced
2 cups chicken broth
1 tbsp apple cider vinegar
Red pepper flakes
Cornbread
1 cup cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 tbsp baking powder
1 cup buttermilk
1/3 cup melted butter
1 egg
Instructions
Greens: Sauté onions and smoked meat in a Dutch oven. Add broth and greens. Simmer on low for 60–90 minutes. Stir in vinegar at the end.
Yams: Place sliced sweet potatoes in a baking dish. Melt butter with sugars and spices; pour over potatoes. Cover with foil and bake at 375°F for 45 minutes or until tender.
Mac and Cheese: Boil pasta. Make a roux with butter and flour, whisk in milk until thick, then stir in 3 cups of cheese. Fold in pasta, top with remaining cheese, and bake at 350°F for 25 minutes.
Cornbread: Mix dry and wet ingredients separately, then combine. Pour into a greased pan and bake at 400°F for 20 minutes.
Catfish: Heat oil to 350°F. Dredge dry fish in the seasoned cornmeal mixture. Fry for 4–5 minutes per side until golden. Drain on a wire rack.
Notes
For the best flavor, wash your greens thoroughly in cool water multiple times to ensure all grit is removed.
Nutrition
(Per serving)
Calories: 850kcal | Fat: 42g | Carbohydrates: 78g | Protein: 38g | Sodium: 1100mg
