Oven fried catfish is coated in a flavorful cornmeal breading and baked until extra crispy and golden brown. You might be pleasantly surprised by how crunchy this catfish gets in the oven.
Fried catfish is a Southern favorite and one of my go-to comfort dishes. When warmer weather arrives I love hosting backyard fish fries with family and friends, but this oven method delivers the same crisp, flavorful coating without deep frying.
This recipe uses a seasoned cornmeal breading similar to traditional deep-fried catfish, but it crisps in the oven for a lighter finish. For additional Southern inspiration, try the Cajun Potato Salad or Southern Baked Beans found elsewhere on the site.
Ingredients You Need To Make This Recipe
- Catfish fillets – about 2 pounds (roughly six fillets). Farm-raised or Delacata catfish work well.
- Cornmeal – the foundation of the breading for that classic, crunchy texture.
- All-purpose flour – combined with cornmeal to help the coating adhere and crisp.
- Seasonings – salt, black pepper, garlic powder, onion powder, smoked paprika (or sweet paprika), mustard powder, and cayenne pepper to taste.
- Buttermilk – the fillets are dipped in a buttermilk mixture so the breading sticks and the fish stays tender.
- Eggs – whisked with the buttermilk to form the dredge.
- Hot sauce – a little added to the buttermilk for flavor and gentle heat; Louisiana-style hot sauce is a great choice.
How To Make Fried Catfish In The Oven
- Preheat the oven to 425°F. Line a baking sheet with foil and set a baking or cooling rack over the foil. Spray the rack with nonstick cooking spray and set aside.
- Rinse the catfish fillets and pat them dry with paper towels. Keep them at room temperature while you prepare the coating.
- In a large zip-top bag combine the cornmeal, flour, salt, black pepper, garlic powder, onion powder, paprika, mustard powder, and cayenne. Gently shake the bag to mix the dry ingredients.
- Whisk the buttermilk, eggs, and hot sauce together in a large baking dish or pie plate until smooth and fully combined.
- Working in small batches, coat each fillet in the buttermilk mixture, then transfer it to the bag of cornmeal mixture and shake to fully coat the fish.
- Arrange the breaded fillets on the prepared rack without overlapping. Generously spray the tops of the fillets with olive oil or canola cooking spray so there are no dry spots; this helps the coating crisp in the oven.
- Bake 25 to 30 minutes, or until the coating is golden brown and crisp. Garnish with chopped parsley and serve with lemon wedges. Consider serving with a remoulade or comeback-style dipping sauce.
Variations and Substitutions
If catfish isn’t available or preferred, this technique works well with other flaky white fish such as flounder, cod, or tilapia. Adjust spices to your taste: add more cayenne for heat or a mix of dried herbs for brightness. Old Bay seasoning also pairs nicely with fried fish if you prefer that flavor profile.
Tips For Extra Crispy Oven Fried Fish
- Use a baking or cooling rack. Elevating the fish lets moisture drain away while it bakes; cooking directly on the sheet can make the coating soggy.
- Thoroughly spray the tops of the fillets with cooking spray. Ensure there are no dry spots so the coating browns evenly and becomes crisp.
- Cook long enough. Baking 25–30 minutes allows released moisture to evaporate so the coating can crisp and turn golden brown.
Make-Ahead and Storing Instructions
The dry cornmeal breading can be mixed ahead and stored in an airtight container in a cool, dry place. Leftover oven-fried catfish keeps in an airtight container in the refrigerator for up to three days. Reheat in the oven or a toaster oven to restore the crisp texture.
What To Serve With Oven Fried Catfish
Classic Southern sides pair perfectly with this fish. Consider serving:
- Southern coleslaw
- Hushpuppies
- French fries
- Spaghetti with meat sauce (a traditional side at many Southern fish fries)
- Southern mac and cheese
- Buttermilk cornbread
- Baked beans
- Southern fried apples
Recommended Tools For This Recipe
- Large baking dish or pie plate for the buttermilk dredge
- Baking sheet lined with foil
- Baking or cooling rack that fits the sheet
More Southern Recipes You Will Love!
- Southern Cheese Grits
- Sour Cream Biscuits
- Cajun Dirty Rice with Smoked Sausage
- Crispy Smashed Potatoes with Creole Sauce
- Authentic Chicken and Sausage Gumbo
📖 Recipe
Easy Southern Oven Fried Catfish
Ashley Boyd
Equipment
- Baking sheet
- Cooling rack
Ingredients
- 6 catfish fillets (about 2 pounds)
- 1 1/2 cups yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons salt
- 2 teaspoons smoked paprika (or sweet paprika)
- 2 teaspoons mustard powder
- 1 teaspoon black pepper
- 1/2–1 teaspoon cayenne pepper (to taste)
- 1 1/2 cups buttermilk (whole or low-fat)
- 2 large eggs
- 2 teaspoons hot sauce (such as Louisiana, Frank’s, or Crystal)
- Olive oil cooking spray (or canola/vegetable)
Instructions
- Preheat oven to 425°F. Line a baking sheet with foil and place a cooling rack on top; spray the rack with nonstick cooking spray.
- Rinse and pat catfish fillets dry and set aside.
- Combine cornmeal, flour, salt, pepper, garlic powder, onion powder, paprika, mustard powder, and cayenne in a large zip-top bag and shake to mix.
- Whisk buttermilk, eggs, and hot sauce together in a large dish until fully combined.
- Working in batches, coat fillets in the buttermilk mixture, then place in the cornmeal bag and shake to fully coat.
- Arrange breaded fillets on the prepared rack without overlapping. Generously spray the tops with cooking spray, ensuring no dry spots remain.
- Bake 25–30 minutes, until golden brown and crisp. Garnish with parsley and serve with lemon wedges.
Notes
- Make sure there are no dry spots when coating the fillets with cooking spray to ensure even browning.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven for best crispness.