Baked Catfish: Easy 30-Minute Recipe

Name: Easy Baked Catfish
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: Avocado oil spray; 1/2 cup almond meal (or breadcrumbs, regular or gluten-free); 1/2 teaspoon Diamond Crystal kosher salt; 1/4 teaspoon black pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon paprika; 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano; 1/8 teaspoon cayenne pepper; 2 tablespoons butter; 2 catfish fillets (6 ounces each)

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This delicious baked catfish is ready in about 30 minutes, making it ideal for a weeknight dinner. Baking is easier than deep-frying, and the result is crispy and delicious.

Two baked catfish fillets are served on a white plate.

Catfish is a white-fleshed fish with a mild and slightly sweet flavor and a firm yet moist texture. When I eat out, I enjoy it fried, but at home, I find it easier to bake it. I recently moved to Memphis, Tennessee. It's an interesting place that slowly grows on you. Marc Cohn was correct when he wrote in his song Walking in Memphis, "They've got catfish on the table." We sure do! Here's how to make it at home.

Ingredients

See the recipe card for exact measurements. Here are my comments on some of the ingredients.

Almond meal: Blanched almond flour works too. If you don't mind the added carbs, you can use the same amount of breadcrumbs (regular or gluten-free).
To season: Kosher salt, black pepper, garlic powder, onion powder, paprika, dried thyme, dried oregano, and cayenne pepper.
Butter: I use it for dipping the fish fillets before coating them in the almond meal.
Avocado oil spray: I use it to spray the fish before placing it in the oven. It helps prevent it from drying out in the oven.
Catfish fillets: Try to get similar-sized fish pieces if possible.

Variations

As mentioned above, you can dredge the fish in almond meal, almond flour, breadcrumbs, or gluten-free breadcrumbs (if you don't mind the carbs). The advantage of breadcrumbs is that they crisp better in the oven.
You can beat an egg and dip the fish pieces in the egg mixture instead of butter. Personally, after trying both, I like the flavor that butter adds.
Try different spices. I sometimes use smoked paprika or chili powder instead of regular paprika.
It's fine to use blue catfish instead of white catfish. Blue catfish have firmer flesh and a milder flavor.

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

Mix the almond meal, salt, pepper, and spices in a shallow dish. In another shallow dish, melt the butter. Dip each catfish fillet in the melted butter and dredge it in the almond meal mixture.

Dredging the fish in the almond meal coating.

Place the coated 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.

Two baked catfish fillets are ready in the pan.

Have tried this recipe with trout, flounder, swai, and catfish. Turns out amazing every time!! Whole family loves it.
Rebekah McGuire
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Recipe Tips

This dish can only be as good as the raw fish you use. It's important to use fresh fillets with no fishy smell. If your fish smells fishy in its raw state, even slightly, the end result will be fishy.
The bag of catfish I got when filming a video for this recipe had two fillets - one thin, the other very thick. This would have caused uneven baking. I solved the problem by slicing the thick fillet into two thinner ones, as shown in the photo below. Another option is to leave the thick filet as is and cook it for a longer time. It should reach an internal temperature of 145°F.

Three pieces of catfish on a baking sheet.

Recipe FAQs

Where do you buy catfish?

I used to buy frozen fillets at Whole Foods and thaw them overnight in the fridge. You can also order them at Wild Fork Foods. Since moving to Memphis, they have been abundant in every grocery store, so I usually get them fresh at Kroger.

Can I use frozen catfish?

Yes, but you'll need to defrost them before using them. The coating won't adhere to frozen fish, and the whole thing will come out soggy rather than crispy.

How do you know when the fish is done?

The internal temperature of the fish should reach 145°F. To check for doneness without a thermometer, gently twist a fork on the top of the fish. If the flesh flakes easily and is opaque rather than translucent, the fish is done. If the flesh resists flaking, it needs more time in the oven.

Here's a photo that shows how the inside of the fish should look when it's done:

Is catfish good in the oven?

Yes! While the classic preparation calls for deep-frying, high-heat baking achieves similar results with less work and less clean-up.

Can I keep the leftovers?

Yes. You can keep them in an airtight container in the fridge for 3-4 days. However, they won't be as good as freshly baked fish—the coating will lose its crispiness. It's best to reheat the leftovers uncovered in a 350°F oven for about 10 minutes or until heated through, but microwaving them gently works too.

Serving Suggestions

Since I bake the fish in a 450°F oven, I like to serve it with side dishes I can cook in the same oven. So, I often serve it with any of the following:

Baked catfish also pairs well with steamed vegetables such as steamed asparagus, steamed broccoli, and steamed cabbage. Today, I served it with roasted Brussels sprouts (they are whole because I roasted them from frozen):