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Square side shot of crispy baked catfish on a white plate.
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4.75 from 4 votes

Southern Cornmeal-Crusted Baked Catfish

Classic Southern fried catfish gets a lighter, healthier, and easier makeover with this crispy baked catfish!
Course Dinner
Cuisine American, Southern
Keyword baked catfish, crispy baked catfish, southern baked catfish
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Calories 88kcal
Author Blair Lonergan

Ingredients

  • 1 cup whole buttermilk, well shaken
  • 1 cup yellow cornmeal
  • 1 tablespoon seasoned salt (I use Lawry’s brand)
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • 1 lb. catfish fillets, cut into 3-4 ounce portions
  • Kosher salt and ground black pepper, to taste
  • Nonstick cooking spray
  • Optional garnish: tartar sauce, lemon wedges, and fresh parsley

Instructions

  • Preheat oven to 450°F. Line a large, rimmed baking sheet with aluminum foil and place a wire rack on top. Coat the rack with cooking spray.
  • Place buttermilk in a shallow dish.
    Buttermilk in a glass dish.
  • In a separate shallow dish, combine cornmeal, seasoned salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper.
    Whisking together cornmeal breading.
  • Pat fish dry with a paper towel. Season with salt and pepper, to taste.
    Process shot showing how to bake catfish.
  • Working with one piece of fish at a time, dip a catfish fillet in the buttermilk mixture, and shake off any excess.
  • Transfer buttermilk-soaked fish to the cornmeal mixture and gently roll to coat on both sides.
    Dredging catfish filet in cornmeal breading.
  • Repeat with remaining fillets.
  • Arrange the fish about 1-inch apart on the prepared wire rack. Coat the tops of the fillets with cooking spray.
    Spritzing catfish with nonstick spray.
  • Bake until crispy and golden and the fish flakes easily with a fork, about 15-20 minutes, turning the fillets over and coating with cooking spray again on the opposite side halfway through. Serve with tartar sauce, lemon wedges, and fresh parsley.
    Front shot of a plate of baked catfish on a table with cornbread and salad.

Notes

  • Use regular milk in lieu of the buttermilk. Whole milk is ideal, since it's thicker and richer (more like buttermilk), but any variety will work.
  • Instead of nonstick cooking spray, use an oil mister with olive oil, canola oil, or vegetable oil to help the outside of the fish become crispy and golden brown.
  • Cooking just for two? Cut the ingredients in half. The rest of the instructions remain the same.
  • This is a mild fish. If you prefer some heat, you can add extra cayenne to the breading, or add hot sauce to the buttermilk.
  • Mix additional herbs and seasonings into the cornmeal breading. Try thyme, rosemary, chives, basil, oregano, or parsley. You might like some Old Bay seasoning, lemon pepper seasoning, or Creole or Cajun seasoning, too.
  • Make catfish sandwiches by serving the fillets on hoagie rolls with lettuce, tomato, and tartar sauce.
  • Prepare catfish tacos by serving the fillets in taco shells or tortillas with fresh salsa, guacamole, coleslaw, and all of your favorite Mexican-inspired toppings!

Nutrition

Serving: 1fillet | Calories: 88kcal | Carbohydrates: 16g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 889mg | Potassium: 95mg | Fiber: 2g | Sugar: 1g | Vitamin A: 139IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 1mg