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Southern-Style Oven-Fried Catfish

Southern-Style Oven-Fried Catfish
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This Southern-Style Oven-Fried Catfish recipe offers a healthier alternative to traditional deep-fried catfish by baking fillets to achieve a crispy, golden crust with authentic Southern spices. Perfect for family meals or casual gatherings, it’s quick to prepare, uses simple pantry ingredients, and delivers a flavorful, tender fish with a crunchy coating.

Ingredients

Scale

Fish and Marinade

  • 4 catfish fillets (fresh or thawed)
  • 1 cup buttermilk
  • Salt (to taste)
  • Black pepper (to taste)
  • Pinch of cayenne pepper (optional)

Coating

  • 1 cup cornmeal
  • 1/2 cup all-purpose flour (or gluten-free flour for gluten-free option)
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • Salt (to taste)
  • Black pepper (to taste)

To Bake

  • Cooking spray or olive oil (for coating the fish)

Optional Variations

  • Extra cayenne pepper or hot sauce (for spicy kick)
  • Dried thyme or oregano (for herb infusion)
  • Lemon zest (for citrus twist)
  • Grated Parmesan cheese (for cheesy crunch)

Instructions

  1. Prepare the Catfish Fillets: Rinse the catfish fillets under cold water and pat them dry thoroughly with paper towels to remove excess moisture, which helps the coating adhere better and become crispy in the oven.
  2. Make the Buttermilk Marinade: Pour buttermilk into a shallow dish and season lightly with salt, pepper, and a pinch of cayenne pepper if desired. Submerge the catfish fillets in the buttermilk and let them soak for at least 15 minutes to tenderize the fish and impart flavor.
  3. Mix the Coating: While the fish marinates, combine cornmeal, all-purpose (or gluten-free) flour, paprika, garlic powder, salt, black pepper, and any optional spices or additions you prefer in a separate shallow bowl to create a flavorful, crispy crust.
  4. Coat the Fillets: Remove the catfish fillets from the buttermilk, allowing the excess to drip off. Dredge each fillet thoroughly in the cornmeal mixture, pressing gently to ensure the coating sticks well.
  5. Prepare to Bake: Line a baking sheet with parchment paper or place a wire rack over a sheet pan for better air circulation. Arrange the coated fillets in a single layer. Lightly spray the tops with cooking spray or drizzle olive oil over them to promote even browning.
  6. Bake Until Crispy: Preheat the oven to 425°F (220°C). Bake the catfish fillets for 15-20 minutes, flipping them halfway through to ensure even crispiness. The exterior should be golden brown and the fish flaky inside when done.

Notes

  • Use fresh catfish fillets for best flavor and texture.
  • Don’t skip the buttermilk soak – it tenderizes the fish and enhances flavor absorption.
  • Baking on a wire rack allows air circulation for a crispier crust.
  • Adjust spice levels according to your family’s preference.
  • Ensure the oven is fully preheated before baking for optimal crust formation.
  • For gluten-free version, substitute all-purpose flour with rice flour or gluten-free baking mix.
  • Reheat leftovers in a 350°F (175°C) oven for 8-10 minutes to restore crispiness.
  • Store leftovers in an airtight container in the fridge for up to 2 days; freeze wrapped individually for up to 1 month.

Nutrition

Keywords: oven-fried catfish, southern-style catfish, baked catfish, crispy catfish, healthy catfish recipe, gluten-free catfish, easy fish dinner

Find it online: https://ninagourmet.com/southern-style-oven-fried-catfish/