Oven-Baked Catfish

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.