This Spicy Oven-Fried Catfish is a flavorful twist on classic Southern fried catfish but with a healthier baked approach. With a crispy cornmeal crust infused with a blend of spices and a hint of heat, this dish delivers all the satisfaction of fried fish without the excess oil. Perfect for a quick, weeknight dinner or a weekend treat, this recipe is easy to make and bursting with bold flavors.
Ingredients
- Non-stick olive oil spray
- 2/3 cup yellow cornmeal
- 1/4 cup all-purpose flour
- 1 1/2–2 teaspoons seasoned salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon lemon pepper
- 1/4 teaspoon paprika
- 2 large eggs
- 2 teaspoons hot sauce
- One pound of catfish fillets, sliced into bite-sized portions.
Instructions
- Prepare the Oven: Set your oven temperature to 400°F (200°C) and allow it to heat up. Line a baking sheet with parchment paper or foil and lightly coat with non-stick olive oil spray.
- Prepare the Cornmeal Coating: In a shallow dish, combine the cornmeal, all-purpose flour, seasoned salt, black pepper, cayenne pepper, lemon pepper, and paprika. Stir until well mixed.
- Make the Egg Mixture: In a separate bowl, beat the eggs and add the hot sauce, mixing until well combined.
- Encase the Catfish: Submerge each piece of catfish in the egg mixture, letting any surplus drip away. Then, roll it generously in the cornmeal blend, pressing lightly to achieve a uniform coating on every surface.
- Arrange and Spray: Place the coated catfish pieces on the prepared baking sheet, leaving space between each piece. Lightly spray the tops of the fish with non-stick olive oil spray to help create a crispy crust.
- Bake: Bake the catfish in the preheated oven for 15–20 minutes, turning halfway through, until the coating is golden brown and the fish flakes easily with a fork.
- Serve: Remove from the oven and serve immediately, garnished with lemon wedges or fresh herbs if desired. Enjoy with a side of coleslaw, fries, or a fresh salad.
Conclusion
This Spicy Oven-Fried Catfish brings a delightful crunch and a burst of flavor with every bite, making it a fantastic choice for a healthier alternative to traditional fried fish. With its bold seasoning and crispy texture, this dish is sure to be a hit at your table. Serve with your favorite sides for a complete Southern-inspired meal.
Spicy Oven-Fried Catfish
A healthier, spicy oven-baked catfish recipe with acrispy cornmeal crust, perfect for satisfying fried fish cravings without theexcess oil.
Ingredients
- Non-stick olive oil spray
- 2/3 cup yellow cornmeal
- 1/4 cup all-purpose flour
- 1 1/2 –2 teaspoons seasoned salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon lemon pepper
- 1/4 teaspoon paprika
- 2 large eggs
- 2 teaspoons hot sauce
- One pound of catfish fillets sliced into bite-sized portions.
Instructions
- Prepare the Oven: Set your oven temperature to 400°F (200°C) and allow it to heat up. Line a baking sheet with parchment paper or foil and lightly coat with non-stick olive oil spray.
- Prepare the Cornmeal Coating: In a shallow dish, combine the cornmeal, all-purpose flour, seasoned salt, black pepper, cayenne pepper, lemon pepper, and paprika. Stir until well mixed.
- Make the Egg Mixture: In a separate bowl, beat the eggs and add the hot sauce, mixing until well combined.
- Encase the Catfish: Submerge each piece of catfish in the egg mixture, letting any surplus drip away. Then, roll it generously in the cornmeal blend, pressing lightly to achieve a uniform coating on every surface.
- Arrange and Spray: Place the coated catfish pieces on the prepared baking sheet, leaving space between each piece. Lightly spray the tops of the fish with non-stick olive oil spray to help create a crispy crust.
- Bake: Bake the catfish in the preheated oven for 15–20 minutes, turning halfway through, until the coating is golden brown and the fish flakes easily with a fork.
- Serve: Remove from the oven and serve immediately, garnished with lemon wedges or fresh herbs if desired. Enjoy with a side of coleslaw, fries, or a fresh salad.