Southern Style Oven Fried Catfish Recipe

Catfish: A mild-flavored fish that works perfectly for frying or baking.

Cornmeal: Provides a crispy coating for the fish.

All-purpose flour: Helps to bind the coating to the fish.

Paprika: Adds a mild, smoky flavor and a bit of color.

Garlic powder: Enhances the overall flavor with a hint of garlic.

Onion powder: Adds a subtle onion flavor to the coating.

Salt: Essential for seasoning the fish.

Black pepper: Adds a bit of heat and depth to the flavor.

Buttermilk: Helps the coating adhere to the fish and adds a slight tanginess.

Hot sauce: Adds a bit of heat and flavor to the buttermilk mixture.

Vegetable oil: Used to grease the rack, ensuring the fish doesn't stick.

To ensure an even and crispy coating on your catfish, make sure to press the cornmeal mixture firmly onto each fillet. This helps the seasoning adhere better and creates a more uniform crust. Additionally, using a wire rack allows hot air to circulate around the fish, promoting even cooking and preventing the bottom from becoming soggy.

• catfish - Substitute with tilapia: Tilapia has a mild flavor and similar texture, making it a good alternative for catfish.

• cornmeal - Substitute with panko breadcrumbs: Panko breadcrumbs provide a similar crunchy texture when baked.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour offers a slightly nuttier flavor and more fiber.

• paprika - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat but can be used in smaller quantities for a similar flavor profile.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic provides a more intense garlic flavor.

• onion powder - Substitute with finely chopped onions: Finely chopped onions can add a similar flavor, though the texture will be different.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a bit of umami.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile.

• buttermilk - Substitute with plain yogurt: Plain yogurt can mimic the tangy flavor and creamy texture of buttermilk.

• hot sauce - Substitute with sriracha: Sriracha provides a similar heat and tangy flavor.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier option and works well for greasing the rack.

• Allow the catfish fillets to cool completely at room temperature. This prevents condensation, which can make the coating soggy.

• Once cooled, place the fillets in an airtight container. If stacking the fillets, separate each layer with parchment paper to maintain the crispy coating.

• Store the container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes to regain crispiness.

• For longer storage, wrap each fillet individually in plastic wrap, then place them in a freezer-safe bag or container. This helps to prevent freezer burn and keeps the fish fresh.

• Label the container with the date to keep track of freshness. Frozen catfish can be stored for up to 2 months.

• To reheat from frozen, preheat your oven to 375°F (190°C). Place the frozen fillets on a wire rack over a baking sheet and bake for 20-25 minutes, or until heated through and crispy.

• Avoid microwaving the fillets as it can make the coating soggy and the fish rubbery.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover catfish on a baking sheet lined with parchment paper.
  3. Lightly brush or spray the fillets with vegetable oil to help retain moisture.
  4. Cover the fish loosely with aluminum foil to prevent it from drying out.
  5. Bake for about 10-15 minutes, or until the fish is heated through and crispy again.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover catfish fillets in the air fryer basket in a single layer.
  3. Lightly spray the fillets with vegetable oil.
  4. Air fry for 5-7 minutes, checking halfway through to ensure they are heating evenly.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil to the skillet.
  3. Place the leftover catfish fillets in the skillet.
  4. Cook for about 3-4 minutes on each side, or until the fish is heated through and the coating is crispy.

• Microwave Method:

  1. Place the leftover catfish on a microwave-safe plate.
  2. Cover the fish with a damp paper towel to keep it moist.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.
  4. For a crispier texture, you can finish by placing the fish under the broiler for a minute or two after microwaving.

• Wire rack: A wire rack allows for even air circulation around the catfish fillets, ensuring they bake evenly and get crispy all over.

• Baking sheet: A baking sheet is used to hold the wire rack and catch any drips or crumbs that fall during baking.

• Vegetable oil: Vegetable oil is used to grease the wire rack, preventing the catfish from sticking and helping to achieve a crispy texture.

• Mixing bowl: A mixing bowl is needed to combine the dry ingredients like cornmeal, flour, and spices.

• Another bowl: Another bowl is required to mix the buttermilk and hot sauce, creating the wet mixture for dipping the catfish fillets.

• Oven: The oven is preheated to 425°F (220°C) and used to bake the catfish fillets until they are golden brown and cooked through.

• Measuring cups: Measuring cups are essential for accurately measuring the ingredients like cornmeal, flour, and buttermilk.

• Measuring spoons: Measuring spoons are used to measure smaller quantities of ingredients such as paprika, garlic powder, onion powder, salt, and black pepper.

• Fork: A fork is useful for checking if the catfish is done by seeing if it flakes easily.

• Tongs: Tongs can be used to handle the catfish fillets when dipping them in the buttermilk mixture and dredging them in the cornmeal mixture.

• Oven mitts: Oven mitts are necessary for safely handling the hot baking sheet and wire rack when removing them from the oven.

Prepare ingredients in advance: Measure and mix the cornmeal and flour with spices ahead of time to streamline the process.

Use pre-cut fillets: Purchase catfish fillets that are already cut to save time on preparation.

Line up your bowls: Arrange the buttermilk mixture and cornmeal mixture side by side for a smooth dipping process.

Preheat the oven early: Start preheating your oven while you prepare the ingredients to ensure it's ready when you are.

Grease the rack efficiently: Use a brush to quickly and evenly apply vegetable oil to the wire rack.