Crispy Spicy Oven Fried Catfish With Tartar Sauce
Crispy spicy oven-fried catfish with a flavorful coating, perfect for a quick, healthy seafood dish with bold Cajun spices that appeals to seafood lovers and family dinners.
Ingredients
Instructions
- Preheat oven to 425°F. Coat the bottom of a 13 x 9 x 2-inch pan with Crisco oil.
- Combine cornmeal, pepper, garlic salt, lemon pepper, and Cajun spice in a large flat dish.
- Mix egg and water in a separate bowl.
- Rinse the catfish fillets.
- Dip each fillet in the egg mixture, coating evenly.
- Dredge the fillets in the cornmeal mixture, ensuring an even coat.
- Place the coated fillets in the prepared pan.
- Bake at 425°F for 22 to 25 minutes, or until the fish flakes easily with a fork.
- Serve hot with tartar sauce if desired.
Tips & Substitutions
For extra crispiness, consider using panko breadcrumbs mixed with the cornmeal. If you prefer a milder flavor, reduce the Cajun spice or substitute it with a milder seasoning blend. You can also use olive oil or vegetable oil instead of Crisco for coating the pan. If you have leftover cornmeal mixture, it can be used as a breading for other proteins or vegetables.
Serving Suggestions
Serve the crispy catfish with homemade tartar sauce on the side for dipping. It pairs well with coleslaw or a simple green salad for a refreshing contrast. For a heartier meal, consider serving it alongside baked potatoes or fries. This dish also complements other seafood recipes, making it a versatile choice for gatherings.
Storage & Reheating
Store any leftover catfish in an airtight container in the refrigerator for up to 2 days. To reheat, place the fillets on a baking sheet and warm them in a preheated oven at 350°F for 10-15 minutes to retain their crispiness. Avoid microwaving, as it can make the fish soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Crispy Spicy Oven Fried Catfish With Tartar Sauce contains roughly 218 calories, with 6g protein, 39g carbohydrates, and 4g fat. It is a good source of protein (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen catfish fillets for this recipe?
Yes, you can use frozen catfish fillets. Just ensure they are fully thawed and patted dry before breading to achieve the best texture. You may need to adjust the cooking time slightly, so check for doneness by ensuring the fish flakes easily.
What can I substitute for cornmeal?
If you don't have cornmeal, you can use breadcrumbs or crushed crackers as a substitute. For a gluten-free option, consider using ground almonds or a gluten-free breadcrumb blend. The texture may vary, but you'll still achieve a delicious coating.
How do I know when the catfish is done cooking?
The catfish is done when it flakes easily with a fork and reaches an internal temperature of 145°F. Keep an eye on it during the last few minutes of baking to prevent overcooking, which can make the fish dry.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).