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    • Oven-Baked Catfish

    Mark Sharron
    Easy
    20 minutes
    4
    These crunchy corn bread-coated catfish fillets are an easy, irresistible dinner from the oven.
    1 rating
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    Ingredients

    • 4 fillets of fresh or thawed frozen catfish (about 1 pound)
    • 1 cup crushed Cornbread Stuffing
    • 1/2 teaspoon paprika
    • 1 egg
    • 2 tablespoons melted butter

    Method

    • Oven-Baked Catfish: Step-by-Step Method
    • Preheat the oven to 200°C (400°F).
    • Line a baking sheet with parchment paper for easy cleanup.
    • Rinse catfish fillets under cold water and pat dry thoroughly with paper towels.
    • Crack the egg into a shallow bowl and beat until uniformly combined.
    • Pour crushed cornbread stuffing into a second shallow dish.
    • Stir paprika evenly into the crushed cornbread stuffing.
    • Arrange the fillets so they are ready for breading.
    • Dip each catfish fillet first into the beaten egg, ensuring full coverage.
    • Press both sides of each fillet firmly into the cornbread stuffing mixture, coating completely.
    • Place each coated fillet onto the prepared baking sheet, spaced apart.
    • Drizzle the melted butter evenly over the tops of all fillets.
    • Place the baking sheet in the oven on the center rack.
    • Bake for 15–20 minutes, or until the fillets are golden and fully cooked (internal temperature should reach 63°C/145°F).
    • Remove baking sheet from oven and let catfish rest for 2–3 minutes before serving.
    • Plate fillets neatly on a warm platter; optional: garnish with a sprinkle of fresh chopped parsley or a lemon wedge for brightness.
    • Serve immediately; pairs well with a side of steamed green beans or a light tomato salad.