Baked Catfish

Ingredients

You'll only need a few simple ingredients to make this baked catfish recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

Almond meal: Blanched almond flour works too. You can also use the same amount of breadcrumbs (regular or gluten-free) if you prefer and don't mind the carbs.

To season: I use 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. I love using creamy European butter, but any butter will be great.

Avocado oil spray: This oil has a neutral flavor and a high smoke point, making it an ideal cooking oil.

Catfish fillets: I use skinless filets. Try to get similar-sized fish pieces if you can.

A two-photo collage of the ingredients needed to make a baked catfish recipe.

Variations

As mentioned above, you can dredge the fish in almond flour, breadcrumbs, or gluten-free breadcrumbs (if you don't mind the carbs). The advantage of breadcrumbs is that the fish turns out more crispy if you use them.

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 in this recipe instead of white catfish. Blue catfish have firmer flesh and a milder flavor compared to white catfish.

Baked Catfish Instructions

Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:

Your first step is to mix the almond meal, salt, pepper, and spices in a shallow dish.
In another shallow dish, melt the butter.
Now, dip each catfish fillet in the melted butter, then dredge it in the almond meal mixture. (Photos 1-3).
Place the coated fillets on a greased roasting rack. Spray them with oil. (Photo 4).
Bake the fish for about 15 minutes in a 450°F oven, until crisp and golden on the outside and tender and opaque inside. (Photos 5-6).

A six-photo collage showing the steps for baking catfish in the oven.

Recipe FAQs

What type of fish is catfish?

Catfish is a white-fleshed fish. Its flavor is mild and slightly sweet, and its texture is firm yet moist. It somewhat resembles codfish, although they are completely different species of fish.

Where do you buy catfish?

I buy frozen fillets at Whole Foods and thaw them overnight in the fridge. You can also order them at Wild Fork Foods.

Can I use frozen catfish?

No. 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?

To check for doneness, 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.

Is catfish good in the oven?

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

Storing Leftovers

You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. They won't be as good as the freshly baked dish - the coating will lose its crispiness.

It's best to reheat the leftovers in a 300°F oven, although microwaving them gently works too.