Fried catfish is a Southern staple, but deep frying it can be time-consuming, messy, and heavy on the oil. For a healthier alternative that doesn’t skimp on taste, try oven-fried catfish. This easy recipe delivers crispy, golden fillets with a flavorful cornmeal crust – no hot oil required! Plus, it’s easy to customize with different seasonings and coatings to suit your taste. Whether you’re serving it up with classic sides or trying out a fun variation, oven-fried catfish is sure to become a go-to in your kitchen.
Recipe for Oven-Fried Catfish
Ingredients:
- 4 catfish fillets
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional)
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons melted butter or cooking spray
Directions:
1. Preheat & Prep
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil and place a wire rack on top (this helps circulate the air for extra crispiness). Lightly coat the rack with cooking spray.
2. Soak the Fish
In a shallow bowl, mix the buttermilk with the hot sauce (if using). Add the catfish fillets and let them soak for 15-20 minutes.
3. Make the Coating
In another bowl, whisk together the cornmeal, flour, paprika, garlic powder, onion powder, cayenne (if using), salt, and black pepper.
4. Coat the Fillets
Remove the catfish from the buttermilk, letting the excess drip off. Dredge each fillet in the cornmeal mixture, pressing lightly to coat evenly.
5. Bake to Crispy Perfection
Place the coated fillets on the prepared wire rack. Brush lightly with melted butter or spray with cooking spray to help them crisp up. Bake for 18-22 minutes, flipping halfway through, until golden brown and crispy. The fish should flake easily with a fork.
6. Serve & Enjoy
Serve your oven-fried catfish hot with classic sides like coleslaw, cornbread, hush puppies, or a fresh squeeze of lemon. A side of tartar sauce or remoulade takes it to the next level!
Tips & Variations
- Sub the Buttermilk: If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.
- Preheat the Baking Sheet: For an even crispier crust, place your baking sheet in the oven while it preheats.
- Parmesan Crusted Catfish: Mix in ¼ cup of grated Parmesan cheese with the cornmeal mixture for a richer, slightly cheesy crust.
Catch the Freshest Fish at The Butcher Shop
Oven-fried catfish is an easy, flavorful way to enjoy this Southern favorite without all the grease. With a crispy, flavorful crust outside and tender, flaky fish inside, this dish proves that you don’t need a deep fryer to get amazing results.
For the best results, start with the freshest fish. At The Butcher Shop, our fish can be caught and served on your plate in the same 24 hours – it doesn’t get any fresher than that! Our seafood shipments come in every Monday, Wednesday, and Friday. We also carry freshly baked loaves of bread, high-quality pantry essentials, and everything else you need to make it a meal. Stop by today or call ahead to pre-order your ingredients.