Description

Craving a crispy, flavorful dish that brings the soul of Southern cooking to your table? What if you could create Southern-Style Oven-Fried Catfish in just 30 minutes, with golden, cornmeal-crusted fillets baked to perfection? This beginner-friendly recipe, inspired by your love for bold, savory dishes like Blackened Tuna Steaks with Mango Salsa and Chef John’s Brazilian Fish Stew, delivers a restaurant-quality meal perfect for weeknight dinners, family gatherings, or seafood lovers. With its spicy Creole coating and tender, flaky fish, it’s a healthier take on fried catfish that doesn’t skimp on flavor.

Ingredients

For the Catfish

Vegetable Oil (3 tbsp): Greases the baking dish for a crispy finish and prevents sticking.
Catfish Fillets (1½ lbs, cut into serving pieces): Mild, tender fish that pairs well with bold seasonings; cut into 4–6 oz pieces.

For the Coating

Cornmeal (1 cup): Creates a crunchy, golden crust typical of Southern-style dishes.
Creole Seasoning (2 tsp): Adds spicy, smoky flavor with herbs and peppers.
Paprika (1 tsp): Contributes smoky, sweet depth and color.
White Sugar (1 tsp): Balances spices with a hint of sweetness.
Ground Black Pepper (½ tsp): Provides a mild, sharp bite.

For the Egg Wash

Eggs (2, lightly beaten): Bind the cornmeal coating to the fish.
Hot Pepper Sauce (1 tbsp) or Water: Adds a spicy kick to the egg wash; water is a neutral alternative.

Substitutions and Variations

Catfish: Swap with tilapia, cod, or flounder (bake 12–15 minutes); use firm tofu for vegetarian (bake 10–12 minutes).
Cornmeal: Replace with panko breadcrumbs or crushed cornflakes for a different crunch; use half flour for a lighter crust.
Creole Seasoning: Substitute with Cajun seasoning or make your own (1 tsp paprika, ½ tsp garlic powder, ¼ tsp cayenne, ¼ tsp thyme).
Hot Pepper Sauce: Use sriracha, cayenne sauce, or omit for no spice; water works for a neutral wash.
Vegetable Oil: Swap with olive oil or melted butter for richer flavor.
Vegetarian/Vegan: Use firm tofu, vegan egg substitute (e.g., ½ cup aquafaba), and vegan-friendly spices; ensure cornmeal is vegan.
Gluten-Free: Use gluten-free cornmeal and ensure Creole seasoning is gluten-free certified.
Low-Sodium: Reduce Creole seasoning to 1 tsp and use low-sodium hot sauce; add ½ tsp smoked paprika for flavor.

Optional Additions

Spices: Add ¼ tsp cayenne or chili powder to the cornmeal for extra heat, inspired by your Amazing Spicy Grilled Shrimp.
Herbs: Mix 1 tbsp chopped parsley or dill into the cornmeal, echoing your Mediterranean Chicken Pasta Salad.
Garnish: Serve with lemon wedges or tartar sauce, inspired by your Blackened Tuna Steaks with Mango Salsa.

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Instructions

Preheat and Prep the Dish:
- Preheat oven to 425°F (220°C).
- Grease a 13×9-inch glass baking dish with 3 tbsp vegetable oil, spreading evenly with a brush or paper towel; set aside.
- Tip: Ensure oil coats the dish fully to prevent sticking and promote browning.
Prepare the Catfish:
- Rinse 1½ lbs catfish fillets under cold water and pat dry with paper towels.
- Cut into serving pieces (4–6 oz each, about 4–6 pieces total).
- Tip: Dry fillets thoroughly for better coating adhesion; ensure pieces are uniform for even cooking.
Set Up the Coating Station:
- In a shallow bowl, combine 1 cup cornmeal, 2 tsp Creole seasoning, 1 tsp paprika, 1 tsp white sugar, and ½ tsp ground black pepper; mix well.
- In another shallow bowl, combine 2 lightly beaten eggs and 1 tbsp hot pepper sauce (or water); whisk until smooth.
- Tip: Use wide bowls for easy dipping; stir cornmeal mixture to distribute spices evenly.
Coat the Fillets:
- Dip each catfish piece into the egg mixture, coating both sides and letting excess drip off.
- Dredge in the cornmeal mixture, pressing gently to ensure an even, thick coating on all sides.
- Place coated fillets in the greased baking dish, spacing slightly apart.
- Tip: Work one fillet at a time to avoid clumping; shake off excess cornmeal to prevent burning.
Bake the Catfish:
- Bake in the preheated oven for 15 minutes, or until fish is cooked through (flakes easily with a fork, internal temperature 145°F/63°C) and coating is golden brown.
- Turn fillets once halfway through (at 7–8 minutes) using a spatula for even browning.
- Tip: Check at 12 minutes to avoid overcooking; use a fork to test flakiness in the thickest part.
Serve:
- Remove catfish from the oven and transfer to a paper-towel-lined plate to drain excess oil.
- Serve immediately with additional hot sauce on the side, paired with sides like coleslaw, hush puppies (inspired by Southern classics), or mashed potatoes (inspired by your Grilled Beef Tenderloin), and a drink like sweet tea or sparkling water.
- Garnish with lemon wedges or parsley (optional) for a fresh touch.
- Tip: Serve hot for maximum crispiness; offer tartar sauce or remoulade for dipping.