This Southern Oven Fried Catfish recipe captures the essence of Southern comfort food while offering a healthier alternative to traditional frying. The catfish fillets, marinated in buttermilk, become incredibly tender, and the seasoned cornmeal crust provides a satisfying crunch without the extra grease. Paired with the creamy, tangy tartar sauce, each bite is a delightful explosion of flavors that will transport you straight to the heart of the South. Enjoy it with a side of coleslaw and cornbread for a complete meal that’s perfect for family gatherings, casual weeknight dinners, or any occasion where comfort food is a must.
Ingredients
For the Catfish:
- 4 (6-ounce) catfish fillets
- 1 cup buttermilk
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper, to taste
- Cooking spray or olive oil
For the Tartar Sauce:
- ½ cup mayonnaise
- 2 tablespoons dill pickle relish
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Prepare the Catfish:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
- In a shallow dish, pour the buttermilk over the catfish fillets, ensuring they are well-coated. Let them marinate for at least 15 minutes. This helps to tenderize the fish and enhances the flavor.
- Make the Coating:
- In another shallow dish, mix together the cornmeal, flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. This mixture will give the catfish a delicious crunch and a hint of spice.
- Coat the Fillets:
- Remove each catfish fillet from the buttermilk, allowing any excess to drip off. Dredge each fillet in the cornmeal mixture, pressing down gently to ensure an even coating. Place the coated fillets on the prepared baking sheet.
- Bake the Catfish:
- Lightly spray the top of the fillets with cooking spray or drizzle with olive oil to help them crisp up in the oven. Bake for about 15-20 minutes or until the fish flakes easily with a fork and the coating is golden brown. If you prefer extra crispiness, you can broil the catfish for the last 2-3 minutes, keeping a close eye on it to avoid burning.
- Prepare the Tartar Sauce:
- While the catfish is baking, combine the mayonnaise, dill pickle relish, lemon juice, Dijon mustard, salt, and pepper in a small bowl. Mix well until all ingredients are combined. If desired, stir in the chopped parsley for a fresh touch.
- Serve:
- Once the catfish is cooked, remove it from the oven and let it cool slightly. Serve the catfish hot with a generous dollop of homemade tartar sauce on the side. Pair it with your favorite sides like coleslaw, cornbread, or fried okra for a true Southern experience.
