Ingredients:

  • 450 g (1 pound) Catfish fillets, cut into 1-inch bite-sized chunks
  • 240 ml (1 cup) Buttermilk (full-fat preferred)
  • 1 Tbsp Hot sauce (such as Louisiana-style or Tabasco)
  • 1 tsp Kosher salt (for marinade)
  • ½ tsp Freshly ground black pepper
  • 120 g (1 cup) Fine yellow cornmeal
  • 60 g (½ cup) All-purpose flour
  • 60 g (½ cup) Panko breadcrumbs
  • 2 tsp Smoked paprika
  • 1 ½ tsp Cajun seasoning blend (or Old Bay)
  • 1 tsp Garlic powder
  • ½ tsp Onion powder
  • ½ tsp Kosher salt (for coating)
  • ¼ tsp Cayenne pepper (optional, for heat)
  • High-heat cooking spray (e.g., canola, grapeseed, or avocado oil)
  • 2 Tbsp Unsalted butter, melted (optional)

Instructions:

  1. Marinate the Fish: Pat the catfish chunks completely dry. In a large bowl, whisk together the buttermilk, hot sauce, 1 tsp salt, and pepper. Add the catfish chunks, cover, and refrigerate for a minimum of 30 minutes (up to 2 hours).
  2. Prepare Breading Station & Oven: Preheat oven to 220°C (425°F). Line a baking sheet with foil and place a wire rack on top. Lightly spray the rack with cooking spray. In a shallow dish, combine the cornmeal, flour, Panko, smoked paprika, Cajun seasoning, garlic powder, onion powder, ½ tsp salt, and cayenne. Whisk thoroughly.
  3. Breading and Coating: Remove the catfish from the marinade (do not rinse). Working in batches, place the wet catfish chunks directly into the dry coating mix. Press the coating firmly onto all sides of the fish. Place the coated bites directly onto the prepared, oiled wire rack, ensuring they do not touch.
  4. The Oven-Frying: Generously spray the tops of the breaded catfish with cooking spray. Bake for 6–7 minutes. Carefully flip each bite over, spritz the second side generously with cooking spray, and bake for another 6–8 minutes, or until deeply golden brown and flaky (internal temperature 63°C / 145°F). Optionally, brush with melted butter immediately upon removing. Serve immediately.