Oven-fried Catfish

We blog about this recipe here.


Oven-fried Catfish

IMHO catfish will always be best if it’s pan-fried, but I detest pan-frying.  This recipe doesn’t replicate pan-fried catfish, but it’s a good back-up – if a clean stove top and healthy-eating are high on your recipe requirements.

  • 1 1/2 – 2 lbs catfish filets
  • 1 c buttermilk (milk can be substituted)
  • 3/4 c fine cornmeal
  • 1/2 c flour
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1 tsp sweet paprika
  • 1/4 tsp cayenne
  • 2 tsp Diamond kosher salt
  • 2 T oil to coat the pan

Preheat oven to 450 degrees.

Cut each filet into 8 pieces; soak the pieces in buttermilk for 1/2 hour or so.

Stir together the cornmeal, flour, garlic powder, black pepper, paprika, cayenne, and salt.

Remove the pieces of catfish from the buttermilk, shaking off the excess, then dredge in the cornmeal mixture. If you have time, place the catfish on a wire rack at room temperature and let them dry out for 1/2 hr or so.

About 10 minutes before you’re ready to bake the catfish, spread the oil on the baking sheet and place the sheet in the oven to preheat.

When you’re ready to bake the catfish, brush or spray the top of each catfish piece liberally with oil.  Put the catfish on the preheated pan (being careful not to burn yourself) and place in the oven; bake for 15-20 minutes, depending upon the size of the filet pieces. The filets should be golden brown.  Remove pieces, using a spatula. 

Serve immediately with the Louisiana Tartar Sauce.

Recipe brought to you by BigLittleMeals.com and Andy and Ann.

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