Baking is so much easier than deep-frying, and the result is crispy and delicious. Whenever I visit the American South, I enjoy lots of fried catfish. I love this fish’s delicate, white flesh. But at home, I actually prefer to bake it. It’s so much easier for me as a cook to bake than to deep-fry. I love baking - it’s an easy hands-off cooking method. While frying forces you to stand right next to the skillet and keep a constant eye on the food, baking allows you a bit more freedom.
Ingredients
You’ll only need a few simple ingredients to make this baked catfish recipe. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need: Almond meal: Blanched almond flour works too if that’s all you have. You can also use the same amount of breadcrumbs (regular or gluten-free) if you prefer. Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty. Spices: Garlic powder, onion powder, paprika, dried thyme, dried oregano, and cayenne pepper. Please make sure your spices are fresh. A stale spice can easily ruin a dish. Speaking from experience! Butter: I use it for dipping the fish fillets prior to coating them in the almond meal. I love using creamy European butter. But any butter will be great. Catfish fillets: I use skinless filets. Try to get similar-sized fish pieces if you can. The fillets I got were very different in thickness, so I ended up slicing one of them. Avocado oil spray: This oil has a neutral flavor and a high smoke point, making it an ideal cooking oil.
Instructions
Baking catfish in the oven is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps: Your first step is to mix together the almond meal, salt, pepper, and spices in a shallow dish. In another shallow dish, melt the butter. Now, dip each fish fillet in the melted butter, then dredge it in the almond meal mixture. Place the coated fish fillets on a greased roasting rack. Spray them with oil. Bake the fish for about 15 minutes in a 450°F oven, until crisp and golden on the outside and tender and opaque inside.
Frequently asked questions
Serving suggestions
Since I bake the fish in a 450°F oven, I like to serve it with side dishes that I can cook in the same oven. So I often serve it with roasted okra, roasted green beans, or roasted broccoli.
Storing leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. They won’t be as good as the freshly baked dish - the coating will lose its crispiness. It’s best to reheat the leftovers in a 300F oven, although microwaving them gently works too.
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