Whenever I visit the American South, I enjoy lots of fried catfish. I love this fish’s delicate, white flesh. But at home, I actually prefer to bake it. It’s so much easier for me as a cook to bake than to deep-fry.
I love baking – it’s an easy hands-off cooking method. While frying forces you to stand right next to the skillet and keep a constant eye on the food, baking allows you a bit more freedom.
THE INGREDIENTS YOU’LL NEED
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 if that’s all you have. You can also use the same amount of breadcrumbs (or gluten-free breadcrumbs) if you prefer.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.
Spices: Garlic powder, onion powder, paprika, dried thyme, dried oregano, and cayenne pepper. Please make sure your spices are fresh. A stale spice can easily ruin a dish. Speaking from experience!
Butter: I use it for dipping the fish fillets prior to coating them in almond meal. I love using creamy European butter. But any butter will be great.
Catfish fillets: I use skinless filets. Try to get similar-sized fish pieces if you can. The fillets I got were very different in thickness, so I ended up slicing one of them.
Avocado oil spray: This oil has a neutral flavor and a high smoke point, making it an ideal cooking oil.
HOW TO BAKE CATFISH
It’s easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
- Your first step is to mix together the almond meal, salt, pepper, and spices in a shallow dish.
- In another shallow dish, melt the butter.
- Now dip each fillet in the melted butter, then dredge it in the almond meal mixture.
- Place the coated fish 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.