Crispy Oven Baked Catfish

Course: Main Course

Cuisine: American, Soul Food

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: servings

Calories: 410kcal

Author: Jazzmine Woodard

Flaky, perfectly seasoned catfish fillets with a classic cornmeal breading made crispy in the oven instead of the deep fryer

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Equipment

Ingredients

non-stick oil spray about 4 tablespoons total
⅔ cup yellow cornmeal
⅓ cup all-purpose flour
1 teaspoon sea salt or to taste
¾ teaspoon garlic powder
¾ teaspoon onion powder
½ teaspoon smoked paprika
½ teaspoon white pepper
½ teaspoon black pepper
¼ teaspoon cayenne pepper
2 eggs beaten
1 tablespoon hot sauce or to taste
1 pound catfish fillets
1 lemon cut into wedges, for serving

Instructions

Preheat oven to 425 degrees Fahrenheit. Line sheet pan with parchment paper or aluminum foil then spray with non-stick oil spray.
non-stick oil spray
Bread the Fish: Add cornmeal, flour, and spices to a deep mixing bowl and whisk together until well mixed. In another bowl, mix the eggs with the hot sauce.
⅔ cup yellow cornmeal, ⅓ cup all-purpose flour, 1 teaspoon sea salt, ¾ teaspoon garlic powder, ¾ teaspoon onion powder, ½ teaspoon smoked paprika, ½ teaspoon white pepper, ½ teaspoon black pepper, ¼ teaspoon cayenne pepper, 2 eggs, 1 tablespoon hot sauce
Place each fillet, one at a time, into the egg mixture, coating both sides, then into the cornmeal mixture, tossing gently until completely coated, and onto the prepared baking sheet, leaving at least one to two inches between each fillet.
1 pound catfish fillets
Bake the Fish: Spray non-stick oil spray all over the tops of the fillets, making sure not to leave any dry patches of coating, then transfer the pan into the top oven rack and bake for 20-25 minutes or until golden brown with an internal temperature of 145 degrees Fahrenheit. The inside of the fish should be an opaque white color and flake easily with a fork.
Finish and Serve: Rest the fish for a few minutes, then serve with fresh lemon wedges, and condiments of your choice like remoulade, hot sauce, ketchup, and tartar sauce.
*Letting the fish rest before moving and serving it allows the coating to firm up for maximum crispiness. Skipping this step can cause your fish to fall apart and not be as crunchy as you want.
1 lemon

Notes

Modifications

This same method works to make cafish nuggets, bites, or strips. Just start checking for doneness after about 10 minutes of baking.

You can adjust the spice mix to your taste. Lemon pepper tastes great here, as does Cajun Creole spice blend or Old Bay seasoning.

Storage

Store the cooked fish in an airtight container and refrigerate. Lasts for up to four days. I recommend reheating leftovers in the oven or an air fryer to retain as much crispy texture as possible.

To freeze, wrap each fillet in aluminum foil, then place into a ziploc freezer bag or airtight freezer-safe container. Keeps for up to two months. When ready to eat, thaw in the fridge and reheat in the oven or air fryer.

Nutrition