This crispy baked catfish recipe brings a delightful Southern twist to your dinner table, featuring a perfectly seasoned crunchy coating without frying.
Paired with a spicy remoulade sauce that blends tangy, creamy, and spicy flavors, it's a crowd-pleasing dish that's easier and healthier to bake than fry.
This recipe ensures the catfish cooks to the safe internal temperature of 145°F (63°C) for perfect doneness and safety.
Why You’ll Love This Recipe
- Baking instead of frying reduces oil use but still achieves a crispy texture using panko breadcrumbs and seasoning.
- The remoulade sauce adds a creamy, tangy, and spicy contrast that enhances the mild flavor of catfish.
- Clear food safety guidance ensures the fish is cooked properly for safe consumption.
Crispy Baked Catfish with Spicy Remoulade
Enjoy a Southern-inspired baked catfish with a crispy coating and a zesty, creamy spicy remoulade sauce that's perfect for a flavorful dinner.
- Prep time
- 15 minutes
- Cook time
- 20 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 1 1/2 pounds catfish fillets (about 4 fillets)
- 1 cup panko breadcrumbs (about 100 g)
- 1/4 cup cornmeal (about 30 g)
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper, adjust to taste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 2 tablespoons whole milk
- 2 tablespoons olive oil, for drizzling
- For the Spicy Remoulade Sauce:
- 1/2 cup mayonnaise (about 120 ml)
- 2 tablespoons Dijon mustard
- 1 tablespoon ketchup
- 1 tablespoon chopped capers
- 1 tablespoon chopped dill pickles
- 1 tablespoon hot sauce (such as Louisiana-style)
- 1 teaspoon smoked paprika
- 1 teaspoon lemon juice
- 1/4 teaspoon garlic powder
- Salt and black pepper, to taste
Instructions
- Prepare the Catfish Coating Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. In a shallow bowl, combine panko breadcrumbs, cornmeal, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- Set Up Egg Wash and Coat Fish In another shallow bowl, whisk together eggs and milk. Dip each catfish fillet first into the egg wash, allowing excess to drip off, then dredge in the breadcrumb mixture, pressing gently to adhere.
- Bake the Catfish Place the coated fillets on the prepared baking sheet. Drizzle olive oil evenly over them to enhance crispness. Bake in the preheated oven for 18-20 minutes or until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- Make the Spicy Remoulade Sauce While the catfish bakes, stir together mayonnaise, Dijon mustard, ketchup, chopped capers, chopped dill pickles, hot sauce, smoked paprika, lemon juice, and garlic powder in a small bowl. Season with salt and pepper to taste.
- Serve Serve the crispy baked catfish immediately with generous dollops of the spicy remoulade sauce on the side. Enjoy with lemon wedges and your favorite sides.
Helpful Tips
- Use fresh or thawed catfish fillets for the best texture and flavor.
- Adjust cayenne and hot sauce amounts to your preferred spice level.
- Parchment paper on the baking sheet makes cleanup easier and prevents sticking.
- Ensure the internal temperature of the fish reaches 145°F (63°C) using a food thermometer for safe consumption.
Storage and Make-Ahead
Store leftover baked catfish in an airtight container in the refrigerator for up to 2 days.
Separate the remoulade sauce and catfish when storing leftovers to maintain the fish’s crispiness.
Reheat catfish gently in a 350°F (175°C) oven for about 10 minutes to retain the crust texture.
Frequently Asked Questions
Can I use frozen catfish fillets?
Yes, thaw frozen catfish fillets completely in the refrigerator before using this recipe for best results.
What can I substitute for mayonnaise in the remoulade sauce?
You can use Greek yogurt or a plant-based mayonnaise alternative to create a lighter or dairy-free remoulade sauce.
Is this recipe spicy?
The dish has a mild to moderate spice level from the cayenne and hot sauce, which you can adjust to your taste.
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