Ingredients:

  • 4 Catfish Fillets (6 oz each, skinless, boneless)
  • 1 tsp Kosher Salt (divided)
  • 1/2 tsp Freshly Ground Black Pepper (divided)
  • Cooking Spray or Olive Oil (As needed, for misting)
  • 1/2 cup All-Purpose Flour
  • 2 Large Eggs
  • 2 Tbsp Milk (or Buttermilk)
  • 1 cup Fine Yellow Cornmeal
  • 1 Tbsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1 tsp Dried Thyme
  • Zest of 1 large lemon
  • 1/2 tsp Cayenne Pepper
  • 1 tsp Old Bay or Cajun Seasoning

Instructions:

  1. Preheat the oven to 425°F (220°C). Place an oven-safe wire rack on a rimmed baking sheet. Lightly mist the rack with cooking spray or oil to prevent sticking. This wire rack is crucial for achieving crispy Baked Catfish.
  2. Set up three dredging stations. Station 1 (Flour): Combine all-purpose flour and 1/4 tsp of the salt and pepper. Station 2 (Egg Wash): Whisk the eggs and milk until well combined. Station 3 (Coating): In the largest dish, combine the cornmeal, smoked paprika, garlic powder, onion powder, thyme, lemon zest, cayenne pepper, and Cajun seasoning. Stir thoroughly.
  3. Prepare and season the fish. Thoroughly pat the catfish fillets dry with paper towels (excess moisture is the enemy of crispiness). Sprinkle the fillets evenly with the remaining salt and pepper.
  4. Coat the fish. Dredge each fillet in the flour mixture (Station 1), shaking off excess. Dip the floured fillet entirely into the egg wash (Station 2), letting the excess drip off. Finally, press the fillet firmly into the cornmeal mixture (Station 3), ensuring a thick, even crust adheres to all sides. Lay the coated fillets directly onto the prepared wire rack.
  5. Bake and finish. Lightly mist the tops of the coated fillets with cooking spray or a fine drizzle of olive oil. Bake for 18 to 20 minutes. The fish is done when the crust is golden brown and the internal temperature registers 145°F (63°C). Allow the catfish to rest for 2 minutes before serving.