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Southern-Style Oven-Fried Catfish

Southern-Style Oven-Fried Catfish


"I have served this to many a friend from the South, and it is always a winner! Serve with coleslaw and oven-baked french fries, and you'll have a healthy, tasty meal!"
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35 m servings 403 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 403 kcal
  • 20%
  • Fat:
  • 17.3 g
  • 27%
  • Carbs:
  • 29.7g
  • 10%
  • Protein:
  • 30.4 g
  • 61%
  • Cholesterol:
  • 189 mg
  • 63%
  • Sodium:
  • 433 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 425 degrees F (220 degrees C). Grease a 13x9 glass baking dish with the oil, and set aside.
  2. Rinse the catfish fillets, and pat dry. In a shallow bowl, combine the cornmeal, creole seasoning, paprika, sugar, and black pepper. Combine the eggs and hot sauce or water in a another bowl. Dip the fillets in the egg mixture, dredge in the cornmeal mixture, and arrange in the baking pan.
  3. Bake for 15 minutes, or until cooked through and golden brown. Turn once during cooking. Place catfish on a paper-towel lined plate, and serve immediately with additional hot sauce.


  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

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Read all reviews 36
  1. 52 Ratings

Most helpful positive review

The three tablespoons of oil is critical. I used less when I first prepared this dish and did not get the desired crispiness. I tried again with the recommended amount of oil and it made a huge...

Most helpful critical review

The combination of seasonings ruined this dish for me. Too much thyme for one thing. It was also somewhat mushy on the bottom even though I baked it another couple of minutes. I also didn't lik...

Most helpful
Most positive
Least positive

The three tablespoons of oil is critical. I used less when I first prepared this dish and did not get the desired crispiness. I tried again with the recommended amount of oil and it made a huge...

This was a simple and easy recipe to follow. I had all the ingredients on hand and it was a healthy alternative to fried catfish. It was tasty and not overpowering.

I loved this dish! I have always found fried fish to be a favorite of mine. This was a great healthy alternative. I used fresh redfish fillets my husband caught instead of catfish. The only othe...

This was the first time I've ever successfully cooked catfish - not because of this recipe, but because it finally occurred to me to cut each filet into smaller pieces. Still, this recipe was a...

OK: this is a keeper. The fish was very crunchy, but absorbed very little of the oil. Recipe made enough coating for about three pounds of fish. Nice kick, but definitely not too spicy hot. We w...

Perfect! I used an extra 1/ 2 pound of catfish and cooked for 25 minutes and it came out great. Leftovers make great sandwiches on a whole wheat bun with mayo.

Im not a big fan of fried fish, but hubby said he liked it. He said the fish tasted "cleaner" than fried.

I was afraid this wouldn't come out crispy enough so i added about 10 minutes cooking time. I used tilapia because I recently developed a disgust for catfish (bad experience...) I added an ext...

This recipe was fast, easy and good. I hope more people get to try it. I used Tony's as my creole seasoning(I use Tony's on almost everything :-). I made a couple of small modifications. I sprin...

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