Description

Craving a crispy, flavorful Southern dish that’s lighter than traditional fried fish? Southern-Style Oven-Fried Catfish delivers golden, crunchy catfish fillets coated in a seasoned cornmeal crust, baked to perfection with a spicy kick. This easy recipe captures the essence of Southern comfort food with Creole seasoning and hot sauce, all while keeping cleanup simple.

Ingredients

This catfish dish comes together with ingredients that create a crunchy, flavorful meal. Here’s what you need and why each matters:

Vegetable Oil (3 tbsp): Greases the baking dish to promote crisping and prevent sticking.
Catfish Fillets (1 ½ lbs, cut into serving pieces): Mild, tender fish that holds up to the crunchy coating; cut into portions for easy serving.
Cornmeal (1 cup): Forms the crispy, golden crust typical of Southern fried fish.
Creole Seasoning (2 tsp): Adds bold, spicy, and savory flavor with herbs and spices.
Paprika (1 tsp): Contributes smoky, sweet depth and vibrant color.
White Sugar (1 tsp): Balances spices and enhances browning for a subtle sweetness.
Ground Black Pepper (½ tsp): Adds mild, peppery warmth.
Eggs (2, lightly beaten): Act as a binding agent to help cornmeal adhere to fish.
Hot Pepper Sauce (1 tbsp, or water): Infuses a spicy kick into the egg wash; water is a milder option.

Substitutions and Variations

Catfish: Swap with tilapia, cod, or flounder; adjust baking time (12–15 minutes for thinner fillets).
Cornmeal: Use panko breadcrumbs, crushed cornflakes, or a 50/50 mix of cornmeal and flour for a different crunch.
Creole Seasoning: Replace with Cajun seasoning or a mix of ½ tsp each garlic powder, onion powder, thyme, and cayenne.
Hot Pepper Sauce: Substitute with sriracha, buffalo sauce, or omit for no heat, using water instead.
Gluten-Free: Use gluten-free cornmeal and ensure Creole seasoning is gluten-free.
Add-Ins: Add ½ tsp garlic powder or 1 tsp dried parsley to the cornmeal mix for extra flavor.

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Instructions

Prepare the Baking Dish:
- Preheat the oven to 425°F (220°C).
- Pour 3 tbsp vegetable oil into a 13×9-inch glass baking dish and spread evenly to grease; set aside.
- Beginner Tip: Tilt the dish to coat evenly; a glass dish helps monitor browning.
Prep the Catfish:
- Rinse 1 ½ lbs catfish fillets under cold water and pat dry with paper towels.
- Cut into serving pieces (about 4–6 oz each, yielding 4–6 pieces).
- Beginner Tip: Dry fillets thoroughly to ensure the coating sticks; cut evenly for uniform cooking.
Set Up the Coating Station:
- In a shallow bowl, combine 1 cup cornmeal, 2 tsp Creole seasoning, 1 tsp paprika, 1 tsp white sugar, and ½ tsp ground black pepper; mix well.
- In another shallow bowl, whisk 2 lightly beaten eggs with 1 tbsp hot pepper sauce (or water) until blended.
- Beginner Tip: Use wide, shallow bowls for easy dipping; stir cornmeal mix to distribute spices evenly.
Coat the Catfish:
- Dip each catfish fillet into the egg mixture, coating both sides and letting excess drip off.
- Dredge in the cornmeal mixture, pressing gently to ensure an even, thick coating.
- Place coated fillets in the greased baking dish, spacing slightly apart.
- Beginner Tip: Work one fillet at a time to avoid clumping; press coating firmly for maximum crunch.
Bake the Catfish:
- Bake in the preheated oven for 15 minutes, or until fish is cooked through (flakes easily with a fork, 145°F or 63°C internally) and coating is golden brown.
- Turn fillets once halfway through cooking (around 7–8 minutes) for even browning.
- Beginner Tip: Use a spatula to flip gently; check doneness early for thinner fillets to avoid overcooking.
Serve:
- Remove catfish from the oven and transfer to a paper-towel-lined plate to drain excess oil.
- Serve immediately with additional hot sauce on the side, optionally garnished with lemon wedges or parsley.
- Beginner Tip: Serve hot for maximum crispiness; pair with tartar sauce or remoulade for extra flavor.

Cooking Tips

Catfish Prep: Rinse to remove any fishy odor; pat dry thoroughly to ensure coating adheres.
Coating: Press cornmeal firmly onto fillets for a thick, crunchy crust; shake off excess to avoid loose crumbs.
Baking: Turn fillets carefully to maintain coating; ensure oil is hot in the dish for crispiness.
Doneness: Check for flakiness and 145°F (63°C) internal temperature; thinner fillets may cook in 12–13 minutes.
Flavor Balance: Taste cornmeal mix before coating; add a pinch of salt or extra Creole seasoning for bolder flavor.