Let’s bake up this crispy Southern-style catfish:

1. Preheat Oven and Prepare Baking Dish:

• Preheat your oven to 425°F (220°C).
• Pour the 3 tablespoons of vegetable oil into a 13×9 inch glass baking dish. Tilt the dish to ensure the oil evenly coats the entire bottom. Set the greased dish aside.

2. Prepare Fish and Breading Stations:

• Rinse the catfish fillets under cold water and then pat them thoroughly dry with paper towels. Dry fish helps the breading adhere better and become crispier. If fillets are very large, cut them into serving-sized pieces.
• Cornmeal Mixture: In a shallow bowl or pie plate, combine the 1 cup of cornmeal, 2 teaspoons of Creole seasoning, 1 teaspoon of paprika, 1 teaspoon of white sugar, and ½ teaspoon of ground black pepper. Whisk or stir well to ensure the seasonings are evenly distributed.
• Egg Mixture: In a second shallow bowl, lightly beat the 2 eggs. Stir in the 1 tablespoon of hot pepper sauce (if using for extra spice and tang) or 1 tablespoon of water.

3. Bread the Catfish Fillets:

• Working with one catfish fillet at a time, first dip it into the egg mixture, ensuring it is fully coated on all sides. Allow any excess egg to drip off.
• Immediately transfer the egg-coated fillet to the cornmeal mixture. Dredge the fillet thoroughly in the seasoned cornmeal, pressing gently to help the coating adhere. Ensure all surfaces of the fish are well-covered.
• Carefully arrange the breaded catfish fillets in a single layer in the prepared oiled baking dish. Do not overcrowd the dish; bake in batches if necessary, though a 13×9 dish should fit 1.5 lbs of fillets.

4. Bake the Catfish:

• Place the baking dish with the breaded catfish into the preheated oven.
• Bake for 15 minutes. The recipe notes “or until cooked through and golden brown. Turn once during cooking.” For best results, bake for about 7-8 minutes, then carefully flip the fillets using a spatula or tongs, and continue baking for another 7-8 minutes, or until the fish is golden brown, crispy, and cooked through. The fish is done when it flakes easily with a fork and an internal temperature of 145°F (63°C) is reached.

5. Serve:

• Carefully remove the hot baking dish from the oven.
• Place the oven-fried catfish fillets on a paper towel-lined plate for a moment to absorb any minimal excess oil (though there will be much less than deep-fried).
• Serve immediately while hot and crispy. Offer additional hot sauce on the side, if desired.

Crispy, golden, and flavorful catfish without the deep fryer