Oven Fried Catfish

This easy oven fried catfish recipe will be your new favorite way to cook catfish because it comes out super crispy without all the grease. Cajun seasoning gives the fish a little kick and a lot of flavor while the cornmeal breading bakes up perfectly golden and crisp. If you're looking for oven fried catfish that's a little healthier than the deep-fried stuff, give this recipe a try!

Good catfish is practically a Southern delicacy and this oven fried catfish can fool even the most catfish-loving Southerner. It's unbelievable how crispy it can get in the oven and with the right seasoning, it's finger-licking good!

Not only is this method less messy, but it's much healthier. I use a blend of cornmeal and breadcrumbs to make the ultimate crispy coating, but you can easily make it without cornmeal if that's what you prefer.

🥘 Ingredients

Choose catfish fillets that have a nice, white color to them, are firm to the touch, and have no off-putting or overly fishy smell. Feel free to use your favorite brand of Cajun seasoning, however my DIY Cajun blend is super easy to make.

• Catfish Fillets - 1 ½ pounds of catfish.
• Cornmeal - ¼ cup (*see note).
• Plain Breadcrumbs - ¼ cup.
• Cajun Seasoning - ½ a tablespoon.
• Salt & Pepper - ¼ teaspoon each for seasoning the fish before coating.
• Buttermilk - ½ cup, milk, or 2 beaten eggs can also be used.

🔪 How To Make Oven Fried Catfish

You will be making a dredging station with the breading and the buttermilk, so it helps to set up a little assembly line with the foil lined baking sheet at the end. You will also need a shallow dish and a bowl (or another shallow dish) for the buttermilk.

1. Prep. Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper (or aluminum foil) and spray it with non-stick cooking spray.
2. Make breading. Season 1 ½ pounds of catfish filets with ¼ teaspoon of both salt and pepper. Then combine ¼ cup cornmeal (*see note), ¼ cup breadcrumbs, and a ½ tablespoon of Cajun seasoning in a shallow baking dish.
3. Coat. Pour ½ a cup of buttermilk into a bowl or dish. Grab a filet, dip it in the buttermilk, then transfer it to the cornmeal mixture and liberally coat both sides. Place finished fillets on the prepared baking sheet in a single layer and repeat with remaining catfish.
4. Oven fry. Place the baking sheet of catfish in the oven and cook at 425°F (220°C) until it is golden, crispy, and can easily be flaked with a fork (usually about 15-20 minutes).

Serve your catfish with a ramekin of tartar sauce or hot sauce if desired, although it's delicious just as it comes. You can't go wrong with some Southern classic side dishes like fried corn or coleslaw. Enjoy!

💭 Angela's Pro Tips & Recipe Notes

• To make this recipe without cornmeal, simply use a ½ cup of breadcrumbs instead.
• If you like your catfish extra crispy, you may spray the tops of the prepared fillets with non-stick cooking oil or (my personal preference) use a mister with a good quality cooking oil like olive oil.
• Storing: Keep leftover oven fried catfish in a shallow airtight container in the fridge. Use within 3-4 days.
• Reheating: Reheat leftovers in the oven. Place fish on parchment paper or foil lined baking sheet and pop them in at 350°F (175°C) for 10-15 minutes. Flip every 5 minutes until warm and crispy.

🎣 More Tasty Fish Recipes

• Pan Seared Sword Fish
• Baked Tuna Steaks
• Grilled Grouper
• Air Fryer Salmon
• Baked Steelhead Trout
• Blackened Cod

📖 Recipe Card