Oven-Baked Catfish with Spiced Cornmeal Crust

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender catfish fillets baked to perfection with a golden, spiced cornmeal crust that delivers a crunchy, flavorful bite. This Southern Soul Food-inspired seafood recipe, ready in about 33 minutes, pairs catfish fillets, cornmeal, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 18 min Serves 4 Southern Soul Food cuisine 320 cal/serving

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Ingredients

4 pieces (6 oz each) catfish fillets
1 cup cornmeal
1/2 cup all-purpose flour
1 tbsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper
1 cup buttermilk
3 tbsp olive oil

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Instructions

Step 1: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. In a shallow dish, combine 1 cup cornmeal, 1/2 cup all-purpose flour, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper.
Step 2: Pour 1 cup buttermilk into a separate shallow bowl. Dip each of the 4 catfish fillets into the buttermilk, allowing excess to drip off, then dredge thoroughly in the cornmeal mixture, pressing gently to adhere a thick coating.
Step 3: Place the coated fillets on the prepared baking sheet and drizzle evenly with 3 tbsp olive oil. Bake for 15-18 minutes until the coating is golden brown and the fish flakes easily with a fork, turning once halfway through for even crispness.