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This easy recipe for baked catfish is ready in about 30 minutes, making it ideal for a weeknight dinner.
I love this recipe because baking is much easier than deep-frying, and the result is crispy and delicious.
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." They sure do.
I enjoy this fish's delicate, white flesh. When I eat out, I enjoy fried catfish. But at home, I prefer to bake it. It's much easier for me as a cook to bake than deep-fry.
Jump to:
- Ingredients
- Variations
- Baked Catfish Instructions
- Expert Tip
- Recipe FAQs
- Serving Suggestions
- Storing Leftovers
- More Fish Recipes
- Foodie Newsletter
- Recipe Card
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 don't mind the added 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: I use it to spray the fish before placing it in the oven. It helps keep it from drying out in the oven.
- Catfish fillets: I use skinless filets. Try to get similar-sized fish pieces if you can.
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 instead of white catfish in this recipe. 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.
Dip each catfish fillet in the melted butter and dredge it in the almond meal mixture.
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.
Expert Tip
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.
Recipe FAQs
What type of fish is catfish?
A catfish is a white-fleshed fish. Its flavor is mild and slightly sweet, and its texture is firm yet moist. It somewhat resembles cod, although they are entirely different species of fish.
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 much less work and much less mess to clean up.
Serving Suggestions
Since I bake the fish in a450°F oven, I like to serve it with side dishes that I can cook in the same oven. So, I often serve it with any of the following:
- Roasted okra
- Roasted green beans
- Eggplant chips
- Roasted broccoli
- Buffalo cauliflower wings
- Roasted peppers
- Carrot chips
Baked catfish is also excellent 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):
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 fish - the coating will lose its crispiness.
It's best to reheat the leftovers in a 350°F oven for about 10 minutes or until heated through, but microwaving them gently works too.
More Fish Recipes
- Blackened Halibut
- Baked Cod
- Seared Tuna
- Baked Salmon
Recipe Card
4.98 from 290 votes
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Easy Baked Catfish
This easy recipe for baked catfish is ready in about 30 minutes, making it ideal for a weeknight dinner.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: American
Servings: 2 servings
Calories: 360kcal
Author: Vered DeLeeuw
Ingredients
- Avocado oil spray
- ½ cup almond meal (or breadcrumbs, regular or gluten-free)
- ½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ⅛ teaspoon cayenne pepper
- 2 tablespoons butter
- 2 (6-ounce) catfish fillets
Instructions
Preheat the oven to 450°F. Prepare a roasting pan by lining the bottom with foil and spraying the roasting rack with oil.
Mix the almond meal, salt, pepper, garlic powder, onion powder, paprika, dried thyme, dried oregano, and cayenne pepper in a shallow bowl.
In another shallow microwave-safe dish, melt the butter in the microwave.
Blot the fish fillets dry with paper towels.
Dip each catfish fillet in the melted butter.
Dredge each fillet in the almond meal mixture, pressing to ensure the coating adheres.
Place the coated fish fillets on the prepared roasting rack. Spray them with oil.
Place the pan in the preheated oven. Bake the fish for about 15 minutes, until crisp and golden on the outside and tender and opaque inside. Serve immediately.
Video
Notes
- The nutrition info assumes that almond meal was used as a coating. It reflects the fact that some of the butter and almond meal mixture will be left behind in the dishes. You still need all of it to properly coat the fish, but you will not use all of it.
- If your catfish fillets are very uneven - one thin and one thick - you can slice the thick one into two thinner fillets.
- 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 fish - the coating will lose its crispiness. It's best to reheat the leftovers in a 350°F oven for about 10 minutes or until heated through, but microwaving them gently works too.
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Nutrition per Serving
Serving: 1fillet | Calories: 360kcal | Carbohydrates: 6g | Protein: 35g | Fat: 22g | Saturated Fat: 5g | Sodium: 324mg | Fiber: 3g | Sugar: 1g
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Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
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About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
Reader Interactions
Comments
Kris Hanna
This is the BEST catfish receipe I like other than frying! So moist and tasty and healthy. I didn't have almond meal but almond flour and it was delicious!Reply
Vered DeLeeuw
Yay! I'm so glad you enjoyed this recipe, Kris! Thank you for taking the time to write a comment.
Reply
Andi
My brother, who recently suffered a stroke, absolutely loved this, and he’s not a big fan of catfish due to its gamey flavor. The only changes I made were omitting the kosher salt and used unsalted butter for his portions. I made mine exactly as the recipe stated. You really can’t tell the difference! The almond meal adds a delicious, nutty crunch and balances out that catfishy flavor. A squeeze of lemon is an excellent addition as well. This may be the only way I cook catfish from now on!Reply
Vered DeLeeuw
I'm so glad you and your brother enjoyed this recipe, Andi!
I wish your brother all the best. May he experience a full recovery.Reply
Veronica Dixon Wall
I just had this tonight, without the flour or butter, and it was delicious! I sprayed the fish with avocado oil and seasoned it. This will be one of my favorites.Reply
Vered DeLeeuw
I'm so glad you enjoyed this recipe, Veronica!
Reply
Remy
Amazing! I served my fillets with sauteed spinach. Also, I used regular breadcrumbs because that's all I had. Next time, I'm definitely trying with almond flour. Thank you for the tasty recipe!Reply
Vered DeLeeuw
I'm so glad you enjoyed this recipe, Remy!
Reply
