Go Back
–+ servings
Square overhead shot of oven fried catfish on a blue and white plate.
Print Pin
4.75 from 4 votes

Baked Catfish

This Southern oven fried catfish features tender fillets coated in seasoned cornmeal and baked until crispy, golden brown, and flaky.
Course Dinner
Cuisine American, Southern
Keyword baked catfish, crispy baked catfish, oven baked catfish, oven fried 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
  • 2 teaspoons seasoned salt (such as Lawry’s)
  • 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 nonstick cooking spray.
    Arranging a wire rack on top of a rimmed baking sheet.
  • Place buttermilk in a shallow dish.
  • In a separate shallow dish, combine cornmeal, seasoned salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper.
    Setting up the dredging station for an oven fried catfish recipe.
  • Pat fish dry with a paper towel. Season with salt and pepper, to taste.
    Catfish fillets seasoned and patted dry.
  • Working with one piece of fish at a time, dip a catfish fillet in the buttermilk mixture, and shake off any excess.
    Dredging catfish in a cornmeal crust.
  • Transfer buttermilk-soaked fish to the cornmeal mixture and gently roll to coat on both sides.
  • Repeat with remaining fillets.
  • Arrange the fish about 1-inch apart on the prepared wire rack. Spritz the tops of the fillets with oil or nonstick cooking spray.
  • Bake until crispy and golden and the fish flakes easily with a fork, about 15-20 minutes, turning the fillets over and spritzing with oil or nonstick cooking spray again on the opposite side halfway through.
    Crispy oven baked catfish on a wire rack over a sheet pan.
  • Serve with tartar sauce, lemon wedges, and fresh parsley.
    Oven baked catfish served on a white oval platter with parsley garnish and fresh lemon.

Notes

  • Whole milk can be substituted for the buttermilk.
  • Use a wire rack for the crispiest texture.
  • Spray both sides of the fish with oil for better browning.
  • Shake off excess buttermilk and cornmeal before baking.
  • Frozen catfish should be thawed completely and patted dry.
  • Add extra cayenne for a spicier version.
  • Creole seasoning, Cajun seasoning, or Old Bay are great additions to the breading.
  • Catfish is done when it flakes easily and reaches 145°F.
  • Leftovers will keep in the refrigerator for up to 2 days.
  • Reheat in the oven to maintain crispness.
  • Serve on hoagie rolls with lettuce and tartar sauce for catfish sandwiches.
  • Use leftovers in tacos with slaw, salsa, and avocado.

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