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–+ servings
Crispy Oven Fried Catfish

Crispy Oven Fried Catfish: Guilt-Free Southern Comfort

Enjoy the delicious crunch of Crispy Oven Fried Catfish, a healthier take on a Southern classic for guilt-free comfort.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 fillets
Course: Dinner
Cuisine: Southern
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Catfish
  • 1 pound Catfish Fillets Can substitute with flounder, cod, or tilapia
  • 1 cup Buttermilk Mix whole milk with vinegar for a substitute
  • 2 large Eggs Crucial for binding the coating
For the Coating
  • 1 cup Yellow Cornmeal Creates the signature crispy coating
  • 1/2 cup All-Purpose Flour Use gluten-free flour for a gluten-free option
  • 1 teaspoon Garlic Powder Fresh minced garlic is a great alternative
  • 1 teaspoon Onion Powder Finely minced fresh onions can also be used
  • 1 teaspoon Salt Adjust according to your personal dietary needs
  • 1 teaspoon Smoked Paprika Regular paprika can replace it for milder flavor
  • 1 teaspoon Mustard Powder Feel free to omit or substitute with prepared mustard
  • 1 teaspoon Black Pepper Adjust according to your taste preference
  • 1/4 teaspoon Cayenne Pepper Optional for an extra spicy kick
For Baking
  • as needed Olive Oil Cooking Spray Use any cooking oil as a substitute
For the Marinade
  • 2 tablespoons Hot Sauce Exchange it with your favorite brand to customize

Equipment

  • oven
  • Baking Sheet
  • Cooling Rack
  • Shallow Dish
  • Zip-Top Bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and prepare a large baking sheet lined with aluminum foil and place a cooling rack on top.
  2. Rinse the catfish fillets under cold water and pat them dry with paper towels.
  3. In a zip-top bag, combine the coating ingredients: yellow cornmeal, all-purpose flour, garlic powder, onion powder, smoked paprika, mustard powder, salt, black pepper, and optional cayenne pepper.
  4. In a shallow dish, whisk together the buttermilk, eggs, and hot sauce until well combined.
  5. Dip each catfish fillet into the buttermilk mixture, then place it in the zip-top bag with the cornmeal mixture. Shake to coat.
  6. Arrange the coated fillets on the cooling rack over the baking sheet, spray generously with olive oil cooking spray.
  7. Bake the catfish for 25 to 30 minutes or until golden brown and crispy.
  8. Remove from oven, let cool slightly, garnish with fresh parsley, and serve with lemon wedges.

Nutrition

Serving: 1filletCalories: 300kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 1gVitamin A: 200IUCalcium: 50mgIron: 2mg

Notes

Ensure that fillets are completely dry for best adhesion of the coating. Store leftovers in an airtight container for up to 3 days.

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