Description
This Southern-Style Oven-Fried Catfish recipe delivers the comforting, crispy flavors of traditional Southern fried catfish with a healthier, oven-baked twist. Featuring a golden, crunchy cornmeal coating flavored with classic southern spices and baked to perfection, this dish is quick, easy, kid-friendly, and perfect for weeknight dinners or family meals. Enjoy authentic southern taste with less grease and fuss using fresh catfish fillets and simple ingredients.
Ingredients
Scale
Fish
- 4 catfish fillets (fresh or thawed, about 6 ounces each)
Wet Ingredients
- 1 cup buttermilk
Dry Ingredients
- 1 cup cornmeal
- 1/2 cup all-purpose flour (or gluten-free flour for gluten-free option)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Additional
- Cooking spray or oil for greasing and spraying
Instructions
- Prep Your Catfish: Pat the catfish fillets dry thoroughly with paper towels to remove excess moisture. This ensures the coating will stick well and stay crispy during baking.
- Season the Buttermilk: In a shallow bowl, whisk together the buttermilk and half of the seasoning blend (paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper). This bath will tenderize the fish and infuse it with subtle southern spices.
- Combine Dry Ingredients: In a separate bowl, mix the cornmeal, flour, and the remaining seasoning blend. This mixture creates the flavorful, golden crust you want on your catfish.
- Coat the Fish: Dip each fillet first into the seasoned buttermilk, letting excess drip off, then dredge thoroughly in the cornmeal mixture. Press lightly to ensure an even, crunchy coating.
- Bake to Perfection: Arrange the coated fillets on a greased baking sheet. Lightly spray the tops with cooking spray to help crisp them up. Bake in a preheated oven at 425°F (220°C) for 15-20 minutes or until the coating is golden brown and the fish is fully cooked and flaky.
Notes
- Use fresh or properly thawed catfish fillets for best flavor and texture.
- Patting the fish dry before dipping helps maintain a crisp coating.
- Press the cornmeal mixture firmly to create an even, crunchy crust.
- If available, use the convection oven setting for extra even crisping.
- Monitor baking closely to avoid drying out the fish; check at 15 minutes.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 fillet (approximately 6 oz)
- Calories: 280
- Sugar: 1g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 70mg