If you love deep fried catfish fillets but don’t love the mess (or standing over hot oil), this easy oven fried catfish is for you. It’s everything we want from classic frying catfish that crunchy, golden coating and tender flaky fish made simpler in the oven. I make this when I’m craving that down-home cat fish recipe vibe, but I still want dinner to feel doable on a busy weeknight (and family approved).

Why You’ll Love Easy Oven Fried Catfish

This is one of those oven fried fish recipes that feels like comfort food but fits into real life. You get that classic crunch without the deep fryer, and the oven does most of the work while you throw together sides. If you’re new to cooking catfish, this method is forgiving: the coating turns crisp, the fish stays tender, and cleanup is so much easier than traditional frying catfish.

Simple Ingredients

You don’t need anything fancy for this just a few pantry staples and good fish.

Catfish fillets: Mild, tender, and perfect for a crispy coating. Fresh or thawed frozen both work well.
Buttermilk: Helps the coating cling and keeps the fish moist. It also gently softens any “fishy” edge.
Hot sauce: Adds flavor without making it too spicy (kids usually don’t notice).
Cornmeal: The key to that signature catfish crunch.
Panko breadcrumbs: Lightens the coating and boosts crispiness in the oven.
All-purpose flour: Gives the coating structure and helps it stick.
Paprika: Adds warmth and great color.
Garlic powder: Savory flavor that works with the cornmeal.
Onion powder: Rounds out the seasoning.
Cayenne pepper: Optional for a little kick easy to adjust.
Salt and black pepper: Essential for bringing everything to life.
Cooking spray or oil: Helps the crust brown and crisp up in the oven.
Lemon wedges: Brightens the finished fish right before serving.

Servings and Time

Servings: 4
Prep time: 15 minutes
Cook time: 18–22 minutes
Total time: 33–37 minutes

Recommended Equipment

Baking sheet
Wire rack (highly recommended for airflow + crispiness)
Parchment paper or foil (optional for easy cleanup)
Two shallow bowls (or pie plates)
Tongs
Instant-read thermometer (optional, but helpful)

Ingredients and tools laid out for making oven fried catfish on a marble counter.

What is Needed

1 ½ pounds catfish fillets (about 4 fillets)
1 cup buttermilk
1 tablespoon hot sauce (optional but recommended)
½ cup all-purpose flour
¾ cup yellow cornmeal
¾ cup panko breadcrumbs
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper (optional)
Cooking spray or 2 tablespoons neutral oil (for crisping)
Lemon wedges, for serving

How to Make Oven Fried Catfish

Heat to 425°F / 220°C. Set a wire rack on a baking sheet and spray it well with cooking spray (or lightly brush with oil).
In a shallow bowl, whisk together buttermilk and hot sauce. Add catfish fillets and let them sit while you prep the coating (about 5–10 minutes).
In another shallow bowl, combine flour, cornmeal, panko, paprika, garlic powder, onion powder, salt, pepper, and cayenne (if using).
Lift a fillet from the buttermilk, let excess drip off, then press into the coating. Flip and press again so it’s fully covered. Repeat with all fillets.
Place fillets on the prepared rack with a little space between them. Spray the tops generously with cooking spray (this helps the “fried” effect).
Bake 10 minutes, then carefully flip the fillets. Spray the new top side lightly again.
Bake another 8–12 minutes, depending on thickness, until the coating is crisp and the fish flakes easily. If you use a thermometer, aim for 145°F / 63°C in the thickest part.
Squeeze lemon over the top and serve immediately while crunchy.

Crispy oven fried catfish on a white plate with lemon wedges and tartar sauce.

How to Keep Catfish Moist (So It Doesn’t Dry Out)

Don’t overbake (biggest one). Pull it as soon as it hits 145°F / 63°C in the thickest part. If you don’t have a thermometer, look for opaque flesh that flakes easily stop right there.
Use a quick buttermilk soak. Even 10–20 minutes in buttermilk helps keep the fish tender (longer is fine too, but you don’t need hours).
Choose thicker fillets when you can. Thin pieces dry out faster. If you’ve got a mix, put thicker fillets on the outside edges of the pan (hotter spots) and thinner ones toward the middle.
Bake hot and fast. 425°F / 220°C is ideal lower temps keep it in the oven longer, which dries it out.
Add fat to the crust. A generous spray of oil (or a light brush) on top helps the coating brown quickly so the fish doesn’t have to cook forever to look “done.”

What To Serve With This Recipe

This is a go-to for that classic “fish fry” feeling without the fryer.

Creamy coleslaw
Oven fries or sweet potato fries
Mac and cheese
Cornbread or hushpuppy-style baked bites
Green beans or roasted broccoli
Tartar sauce or remoulade
Pickles and lemon wedges

Top Tips

Use a rack if you can. It keeps the underside crisp so the coating doesn’t go soggy it works every time for the best baked fried catfish.
Spray generously. The cooking spray (or a light oil brush) is what helps this taste like “fried” in the oven.
Don’t overcrowd the pan. Space = airflow = crunch, especially for oven fried catfish recipes.
Kid-friendly move: Skip cayenne and serve sauces on the side so everyone can choose their dip.
Make-ahead: Mix the dry coating up to 2 days ahead and store airtight great for quick recipes for catfish on busy nights.

Recipe Variations

Spicy version: Add extra cayenne or a pinch of chili powder to the coating.
Gluten-free: Use gluten-free flour and gluten-free panko.
Extra crunchy: Swap half the panko for crushed cornflakes.
Air-fryer option: Cook at 400°F for about 10–12 minutes, flipping halfway (work in batches).
Different fish: Try this with tilapia, cod, or pollock for more easy oven fried fish recipes.

How to Store and Reheat

Store: Cool completely, then refrigerate in an airtight container for up to 3 days.
Reheat (best): Oven at 400°F for 8–10 minutes on a rack until hot and crisp.
Avoid the microwave if you want to keep that crunchy coating (it softens fast).
Freeze: You can freeze cooked fillets for up to 2 months; reheat from thawed in the oven for best texture.