Easy Southern Oven Fried Catfish
Oven fried catfish is coated in a flavorful cornmeal breading and baked until extra crispy and golden brown. You will be pleasantly surprised by how crispy this catfish gets in the oven!
Servings: 6 servings
Calories: 336kcal
Equipment
Ingredients
- 6 catfish fillets about 2 pounds
- 1 ½ cups yellow cornmeal
- ½ cup all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons salt
- 2 teaspoons smoked paprika or regular sweet paprika
- 2 teaspoons mustard powder
- 1 teaspoon black pepper
- ½ - 1 teaspoon cayenne pepper depending on spice preference
- 1 ½ cups buttermilk whole or low-fat
- 2 large eggs
- 2 teaspoon hot sauce such as Louisiana, Frank's RedHot, or Crystal
- Olive oil cooking spray or canola or vegetable oil cooking spray
Instructions
- Preheat your oven to 425°F. Line a baking sheet with foil and place a baking or cooling rack on top of the foil on the baking sheet. Spray the baking rack with nonstick cooking spray and set aside.
- Rinse and pat the catfish fillets dry with paper towels. Set them aside while you prepare the coating.
- To a gallon zip-top bag, add the cornmeal, flour, salt, pepper, garlic powder, onion powder, paprika, mustard powder, and cayenne pepper. Gently shake the ingredients in the bag to combine. Set the bag aside.
- Add the buttermilk, eggs, and hot sauce to a large baking dish or pie plate and whisk the ingredients until combined and the eggs are completely mixed in.
- Working in batches of two pieces of fish at a time, transfer the catfish fillets to the dish with the buttermilk mixture and coat both sides. Then place the fish in the bag with the cornmeal mixture and gently shake the bag to completely cover the catfish pieces in the breading.
- Line the catfish on the prepared baking sheet, being careful not to overlap the pieces of fish. Generously spray the tops of the catfish fillets with olive oil or canola oil cooking spray, ensuring no dry spots are left.
- Transfer the fish to the oven and bake for 25 to 30 minutes, or until crispy and golden brown. Garnish the fish with chopped parsley if desired and serve with lemon wedges.
Video
Notes
- Make sure there are no dry spots left on the fish when coating it in cooking spray.
- Leftover oven-fried catfish can be stored in an airtight container in the refrigerator for up to 3 days. Reheat leftover fish in the oven or a toaster oven for the crispiest texture.
Nutrition
Serving: 1fillet | Calories: 336kcal | Carbohydrates: 29.7g | Protein: 24.4g | Fat: 13.6g | Saturated Fat: 3.3g | Cholesterol: 122mg | Sodium: 979mg | Potassium: 239mg | Fiber: 2.5g | Sugar: 4.4g | Calcium: 96mg | Iron: 2mg