Ingredients:

  • 4 Catfish Fillets (approx. 6 oz each)
  • 1 cup Buttermilk (or milk + 1 tsp lemon juice)
  • 1 tsp Hot Sauce (e.g., Frank’s or Tabasco)
  • 2 Large Eggs, lightly whisked
  • 1 cup Yellow Cornmeal (fine or medium grind)
  • 1/2 cup All-Purpose Flour
  • 5 tsp Kosher Salt
  • 1 Tbsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/2 tsp Cayenne Pepper (adjust to taste)
  • 1/2 tsp Dried Thyme or Oregano
  • 1/2 tsp Freshly Ground Black Pepper
  • 3 Tbsp Neutral Oil (e.g., Canola, Vegetable), divided

Instructions:

  1. Preheat the oven to a piping hot 425°F (220°C). Prepare the pan: place a wire cooling rack on a baking sheet. Pour 2 Tbsp of the neutral oil onto the rack surface, spreading it lightly, and place the entire assembly into the oven to preheat.
  2. Soak the fish: in a shallow dish, combine the buttermilk and hot sauce. Submerge the catfish fillets for 10 minutes. Remove the fillets and pat them slightly dry with paper towels.
  3. Set up the dredging station: in a wide bowl, combine the cornmeal, flour, salt, pepper, paprika, garlic, onion powder, cayenne, and dried herbs. Mix thoroughly until uniform. In a separate bowl, whisk the two large eggs.
  4. Bread the fish: working one fillet at a time, dip lightly in the egg mixture (wet), then immediately transfer to the seasoned cornmeal mixture (dry). Press firmly on both sides and edges to ensure full, even coverage.
  5. Chill the fillets: place the fully breaded fillets on a clean plate or small baking sheet. Transfer them to the refrigerator for 15 minutes. This step is crucial for stabilizing the coating and ensuring crispness.
  6. Arrange and oil: carefully remove the hot baking sheet and rack from the oven. Arrange the chilled, breaded fillets on the hot oiled rack, ensuring they are not touching. Lightly mist or brush the tops of the fillets with the remaining 1 Tbsp of neutral oil (or cooking spray).
  7. Bake: Bake for 15 to 18 minutes. The fish is ready when the crust is deeply golden brown and the interior reaches an internal temperature of 145°F (63°C). Serve immediately.