READY IN 35 mins

Southern-Style Oven-Fried Catfish

Read Reviews (20)

"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!" — carina

Directions

Preheat an oven to 425 degrees F (220 degrees C). Grease a 13x9 glass baking dish with the oil, and set aside.
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.
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.

Kitchen-Friendly View

PREP 20 mins
COOK 15 mins
READY IN 35 mins

Footnotes

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

Reviews More Reviews

Aug 31, 2010

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 difference. Will make again.

—MissKatie

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Oct 06, 2009

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.

—pamerie

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28 Ratings

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Nov 11, 2009

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 other change was to reduce the amount of hotsauce to 1 tsp. I have a four yr old who is not good with spicy foods. The breading was crunchy and tasty. This will deffinitely be made again in our house!! Thank you Carina!

—mom2jmnbd

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Dec 13, 2010

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 will try coating with other types of fish, maybe chicken fingers too.

—KLDREYER

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Oct 05, 2010

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.

—Happy Abby

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May 04, 2010

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 great place to start! Because of the 3 tablespoons of oil (in this case, "oven-fried" is not a euphemism for "baked"), the coating comes out nice and crispy. We really liked it. I did end up cooking for a few extra minutes, but my oven was evidently built on Mars and I've learned never to trust it. Thanks for the recipe, we'll make this again!

—ZeldaSayre

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Nov 18, 2009

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 extra teaspoon of creole seasoning (Creole Seasoning Blend from this site) to the cornmeal and a half teaspoon of salt to the egg and hot sauce mixture as I like lots of flava. I rate this excellent, and so did my family, even my husband who scoffed at the idea of 'oven frying'. I will try it out next on company, I believe it's worthy!

—fondukes

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Feb 17, 2010

Very easy and tasty..I made with tilapia instead of catfish and recipe was great as is.

—MISSY8856

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Nutrition

Calories
403 kcal
20%

Carbohydrates
29.7 g
10%

Cholesterol
201 mg
67%

Fat
17.3 g
27%

Fiber
1.8 g
7%

Protein
30.4 g
61%

Sodium
433 mg
17%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Southern-Style Oven-Fried Catfish

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 403
Calories from Fat: 155

% Daily Value *
Total Fat 17.3g 27 %
Saturated Fat 3.4g 17 %
Cholesterol 201mg 67 %
Sodium 433mg 17 %
Potassium 679mg 19 %
Total Carbohydrates 29.7g 10 %
Dietary Fiber 1.8g 7 %
Protein 30.4g 61 %
** Sugars 1.9g
** Vitamin A 11 %
** Vitamin C 7 %
** Calcium 4 %
** Iron 26 %
** Thiamin 57 %
** Niacin 82 %
** Vitamin B6 17 %
** Magnesium 19 %
** Folate 56 %

* 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.