10 Easy Oven Baked Catfish Recipes You’ll Make on Repeat
Catfish in the oven is a game changer. No greasy stovetop mess, no babysitting a fry pan, just crispy, flaky fish that tastes like you spent way more effort than you actually did.
These recipes are simple enough for a Tuesday night but impressive enough when you’ve got people over. Let me walk you through my favorites.
1. Classic Oven Baked Catfish
Ingredients:
- 4 catfish fillets (about 6 oz each)
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 lemon, sliced
Instructions:
Step 1: Preheat your oven to 400°F and line a baking sheet with parchment paper or give it a light spray with cooking oil.
Pat your catfish fillets completely dry with paper towels. This matters more than you think because wet fish won’t crisp up properly in the oven.
I learned this the hard way after serving soggy fish to my in-laws. Now I actually press the fillets between two paper towels for a few seconds.
Step 2: Mix your paprika, garlic powder, onion powder, black pepper, and salt in a small bowl.
Brush both sides of each fillet with olive oil, then sprinkle the seasoning mix evenly over the top. Don’t skip the oil step because it helps the spices stick and creates that golden color we’re after.
If you’re wondering whether to season the bottom too, I usually just do the top since that’s what you’ll see and taste first.
Step 3: Arrange the fillets on your prepared baking sheet with a little space between each one so the heat can circulate.
Tuck a few lemon slices around the fish or lay them right on top. The lemon juice will drip down as it bakes and keeps everything moist.
Honestly, this is my favorite part because it smells amazing already.
Step 4: Bake for 12 to 15 minutes, depending on how thick your fillets are.
You’ll know they’re done when the fish flakes easily with a fork and the edges start to look a little golden. If you’ve got thinner fillets, check them at 10 minutes because they can go from perfect to dry really fast.
Too thick? Add a couple more minutes and you’re good.
Step 5: Pull the pan out and let the fish rest for just a minute before serving.
Squeeze a little extra lemon juice over the top if you want. Serve it with whatever sides you’ve got going, rice, roasted veggies, a simple salad.
This is the recipe I make when I just want something easy and reliable.
2. Crispy Cornmeal Baked Catfish
Ingredients:
- 4 catfish fillets (about 6 oz each)
- 1/2 cup yellow cornmeal
- 1/4 cup all purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup buttermilk
- 2 tablespoons melted butter
Instructions:
Step 1: Preheat your oven to 425°F and line a baking sheet with foil, then spray it with cooking spray.
Higher heat is key here because we’re trying to get that cornmeal coating crispy without frying. In a shallow dish, mix together your cornmeal, flour, paprika, cayenne, garlic powder, salt, and black pepper.
In another dish, pour your buttermilk. If you don’t have buttermilk, mix regular milk with a splash of lemon juice and let it sit for five minutes.
Step 2: Pat your catfish fillets dry, then dip each one into the buttermilk, making sure it’s completely coated.
Let the excess drip off for a second, then press the fillet into the cornmeal mixture. Flip it and press again so both sides are covered.
The buttermilk acts like glue, so don’t skip this step or your coating will just slide right off in the oven. I usually do all the buttermilk dipping first, then move to the cornmeal so my hands don’t get too messy.
Step 3: Place your coated fillets on the prepared baking sheet, leaving a little space between each piece.
Drizzle the melted butter over the top of each fillet. This is what makes the coating turn golden and crispy instead of just dry and powdery.
You can use a brush if you want to be fancy, but I just drizzle it from a spoon.
Step 4: Bake for 15 to 18 minutes until the coating is golden brown and the fish flakes easily.
If the top isn’t as crispy as you want, turn on the broiler for the last minute or two. Just watch it closely because it can go from golden to burnt in about 20 seconds.
This happens to everyone, so don’t feel bad if you forget and char it once.
Step 5: Let the fish cool for a minute, then serve it with lemon wedges, hot sauce, or tartar sauce.
This one tastes like fried catfish but without all the oil and cleanup. My kids will actually eat this version, which is saying something.
Pairs perfectly with coleslaw or mac and cheese if you’re going full comfort food mode.
3. Lemon Garlic Baked Catfish
Ingredients:
- 4 catfish fillets (about 6 oz each)
- 3 tablespoons butter, melted
- 4 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions:
Step 1: Preheat your oven to 375°F and lightly grease a baking dish that’s big enough to hold all your fillets in a single layer.
In a small bowl, mix together the melted butter, minced garlic, lemon juice, lemon zest, salt, and black pepper. Stir it well so the garlic gets evenly distributed.
If you’ve only got bottled lemon juice, that works too, but fresh really makes a difference here.
Step 2: Pat your catfish fillets dry and place them in the baking dish.
Pour the lemon garlic butter mixture over the top, making sure each fillet gets some. Use a spoon or a brush to spread it around if it’s pooling in one spot.
The butter will melt into the fish as it bakes and keep everything super moist and flavorful. Trust me on this, you want every bite to have some of that garlicky goodness.
Step 3: Bake uncovered for 15 to 20 minutes, depending on the thickness of your fillets.
Halfway through, spoon some of the butter from the bottom of the dish back over the fish. This keeps the top from drying out and adds even more flavor.
You’ll know it’s done when the fish is opaque and flakes easily with a fork.
Step 4: Once it’s out of the oven, sprinkle the chopped parsley over the top.
The parsley adds a fresh pop of color and a little brightness that balances out the richness of the butter. If you don’t have fresh parsley, dried works in a pinch, just use less.
Serve this with the extra butter sauce spooned over the top. It’s way too good to waste.
Step 5: This one’s great over rice, pasta, or with crusty bread to soak up all that lemony garlic butter.
I make this at least once a month because it feels fancy but it’s actually one of the easiest recipes on this list. If you’re trying to impress someone without stressing out, this is the one.
4. Parmesan Crusted Baked Catfish
Ingredients:
- 4 catfish fillets (about 6 oz each)
- 1/2 cup grated Parmesan cheese
- 1/4 cup panko breadcrumbs
- 2 tablespoons melted butter
- 1 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons mayonnaise
Instructions:
Step 1: Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a small bowl, combine the Parmesan cheese, panko breadcrumbs, melted butter, garlic powder, Italian seasoning, paprika, salt, and black pepper. Mix it all together until it looks like wet sand.
The butter helps everything stick together and crisp up in the oven. If it seems too dry, add a tiny bit more melted butter.
Step 2: Pat your catfish fillets dry, then spread a thin layer of mayonnaise on the top of each fillet.
I know it sounds weird, but the mayo helps the topping stick and keeps the fish moist while it bakes. You won’t taste it, I promise.
Just use enough to lightly coat the surface, you’re not making a sandwich here.
Step 3: Press the Parmesan mixture onto the top of each fillet, packing it down gently so it sticks.
You want a nice even layer that covers the whole surface. If some falls off, just press it back on.
This is the fun part because you can really pile it on and get a thick, crunchy crust.
Step 4: Place the fillets on your prepared baking sheet and bake for 12 to 15 minutes.
The fish should flake easily and the topping should be golden brown and crispy. If you want it extra crispy, switch the oven to broil for the last minute or two.
Just don’t walk away because it can burn in seconds under the broiler.
Step 5: Let the fish rest for a minute before serving so the crust has a chance to set.
Serve it with a squeeze of lemon and maybe some roasted asparagus or a light salad. This one’s rich, so you don’t need heavy sides.
I’ve made this for dinner parties and it always gets compliments. People think you worked way harder than you actually did.
5. Cajun Spiced Baked Catfish
Ingredients:
- 4 catfish fillets (about 6 oz each)
- 2 tablespoons olive oil
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Lemon wedges for serving
Instructions:
Step 1: Preheat your oven to 425°F and line a baking sheet with foil or parchment paper.
In a small bowl, mix together the Cajun seasoning, smoked paprika, garlic powder, onion powder, cayenne if you’re using it, salt, and black pepper. Stir it well so all the spices are evenly combined.
If your Cajun seasoning is already pretty salty, you might want to go light on the extra salt.
Step 2: Pat your catfish fillets dry with paper towels.
Brush both sides of each fillet with olive oil, then place them on the prepared baking sheet. Sprinkle the spice mixture generously over the top of each fillet, pressing it down lightly so it sticks.
You can season the bottom too if you want, but I usually just focus on the top since that’s where all the flavor is.
Step 3: Bake for 12 to 15 minutes, depending on the thickness of your fillets.
The fish should be opaque and flake easily with a fork. The edges might get a little charred, which is totally fine and actually adds to the flavor.
If you like things spicy, this is where that cayenne really shines. If you’re not sure, leave it out the first time and add it next time if you want more heat.
Step 4: Once the fish is done, pull it out and let it rest for a minute.
Serve it with lemon wedges on the side so people can squeeze fresh lemon juice over the top. The acidity cuts through the spice and balances everything out perfectly.
This one’s got a kick, so have some water or a cold drink ready.
Step 5: I love serving this with rice and beans or a simple cucumber salad to cool things down.
It’s got that bold Louisiana flavor without needing to deep fry anything. My husband requests this one all the time, especially during football season.
If you’re into spicy food, you’re going to love this.
6. Herb Crusted Baked Catfish
Ingredients:
- 4 catfish fillets (about 6 oz each)
- 1/2 cup panko breadcrumbs
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh chives, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon lemon zest
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons melted butter
- 2 tablespoons Dijon mustard
Instructions:
Step 1: Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a medium bowl, combine the panko breadcrumbs, chopped parsley, dill, chives, garlic powder, lemon zest, salt, and black pepper. Pour in the melted butter and stir until the breadcrumbs are evenly coated.
If you don’t have fresh herbs, you can use dried, just cut the amounts in half because dried herbs are more concentrated.
Step 2: Pat your catfish fillets dry and place them on the prepared baking sheet.
Spread a thin layer of Dijon mustard on the top of each fillet. This acts as the glue for your herb crust and adds a subtle tangy flavor that really works with the fish.
Don’t worry if you’re not a huge mustard fan, it mellows out completely as it bakes.
Step 3: Press the herbed breadcrumb mixture onto the top of each fillet, packing it down gently so it sticks.
You want a nice thick layer that covers the whole surface. If some crumbs fall off, just scoop them up and press them back on.
The more you pack on, the crunchier and more flavorful your crust will be.
Step 4: Bake for 12 to 15 minutes until the fish flakes easily and the topping is golden and crispy.
If the breadcrumbs aren’t as golden as you’d like, turn on the broiler for the last minute. Just keep a close eye on it because breadcrumbs can go from perfect to burnt really fast.
This has happened to me more times than I’d like to admit.
Step 5: Let the fish rest for a minute before serving.
This one pairs really well with roasted potatoes, steamed green beans, or a light arugula salad. The fresh herbs make it feel fancy without being complicated.
I make this when I want something that feels a little more special but still comes together in under 30 minutes.
7. Honey Mustard Baked Catfish
Ingredients:
- 4 catfish fillets (about 6 oz each)
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Red bell pepper slices for topping (optional)
Instructions:
Step 1: Preheat your oven to 375°F and lightly grease a baking dish.
In a small bowl, whisk together the Dijon mustard, honey, olive oil, lemon juice, garlic powder, salt, and black pepper. Mix it until it’s smooth and well combined.
The honey balances out the tanginess of the mustard and creates this sweet and savory glaze that’s really addictive.
Step 2: Pat your catfish fillets dry and place them in the baking dish.
Pour the honey mustard mixture over the top of each fillet, spreading it evenly with a spoon or brush. Make sure every piece gets coated because that’s where all the flavor is.
If you’ve got extra sauce, just drizzle it around the fish in the dish.
Step 3: If you want, lay a few thin slices of red bell pepper on top of each fillet.
This adds a pop of color and a little sweetness that goes really well with the honey mustard. It’s totally optional, but it makes the dish look prettier.
I started doing this after seeing it in a restaurant and now I can’t make it without the peppers.
Step 4: Bake uncovered for 15 to 20 minutes until the fish is opaque and flakes easily.
The glaze will caramelize a little on top and get slightly sticky, which is exactly what you want. If it’s browning too fast, you can cover the dish with foil for the last few minutes.
Just check it around the 15 minute mark to see where you’re at.
Step 5: Serve this with rice, quinoa, or even just some crusty bread to soak up the extra sauce.
The honey mustard glaze is seriously good, so you don’t want to waste any of it. This is one of those recipes that tastes like it took way more effort than it actually did.
My kids even eat this one, which is a miracle.
8. Garlic Butter Baked Catfish
Ingredients:
- 4 catfish fillets (about 6 oz each)
- 4 tablespoons butter, melted
- 4 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- Lemon wedges for serving
Instructions:
Step 1: Preheat your oven to 400°F and lightly grease a baking dish or line it with parchment paper.
In a small bowl, mix together the melted butter, minced garlic, chopped parsley, salt, black pepper, and red pepper flakes if you’re using them. Stir it well so the garlic is evenly distributed.
Fresh garlic is best here, but if you only have garlic powder, use about a teaspoon instead.
Step 2: Pat your catfish fillets dry and place them in the baking dish.
Pour the garlic butter mixture over each fillet, making sure they’re all evenly coated. Use a spoon to spread it around if it’s pooling in one spot.
The butter will melt into the fish as it bakes and keep everything moist and flavorful.
Step 3: Bake for 12 to 15 minutes, depending on how thick your fillets are.
Halfway through, spoon some of the melted butter from the bottom of the dish back over the fish. This keeps the top from drying out and adds even more garlic flavor.
You’ll know it’s done when the fish is opaque and flakes easily with a fork.
Step 4: Once it’s out of the oven, let it rest for a minute.
Spoon any remaining butter sauce over the top before serving. Seriously, that garlicky butter is too good to leave in the pan.
If you want a little extra brightness, squeeze some fresh lemon juice over the top.
Step 5: This one’s simple but so good.
Serve it with pasta, rice, or roasted vegetables. The garlic butter is rich, so you don’t need heavy sides.
I make this when I want something comforting but don’t feel like putting in a ton of effort. It’s one of those recipes that just works every single time.
9. Panko Crusted Baked Catfish
Ingredients:
- 4 catfish fillets (about 6 oz each)
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons melted butter
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
Instructions:
Step 1: Preheat your oven to 425°F and line a baking sheet with parchment paper or foil.
In a shallow dish, combine the panko breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and black pepper. Pour in the melted butter and toss everything together until the breadcrumbs are evenly coated.
The butter helps the panko get crispy and golden in the oven.
Step 2: In a small bowl, mix together the mayonnaise and lemon juice.
Pat your catfish fillets dry, then spread a thin layer of the mayo mixture on the top of each fillet. This helps the panko stick and keeps the fish moist while it bakes.
You won’t taste the mayo, it just acts as a binder and adds a little richness.
Step 3: Press the panko mixture onto the top of each fillet, packing it down gently so it sticks.
You want a nice thick, even layer that covers the whole surface. If some falls off, just press it back on.
The thicker the crust, the crunchier your fish will be.
Step 4: Place the fillets on your prepared baking sheet and bake for 12 to 15 minutes.
The fish should be opaque and flake easily, and the topping should be golden brown and crispy. If you want it extra crunchy, turn on the broiler for the last minute or two.
Just watch it closely because panko can burn fast under the broiler.
Step 5: Let the fish rest for a minute before serving.
Serve it with lemon wedges, tartar sauce, or even a drizzle of hot sauce if you like a little heat. This one’s got that satisfying crunch without any frying.
I make this all the time because it’s easy, crispy, and my whole family actually eats it without complaining.
10. Southern Style Oven Baked Catfish
Ingredients:
- 4 catfish fillets (about 6 oz each)
- 1 cup buttermilk
- 1 cup cornmeal
- 1/2 cup all purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons melted butter
Instructions:
Step 1: Preheat your oven to 425°F and line a baking sheet with foil, then spray it generously with cooking spray.
Pour the buttermilk into a shallow dish. In another shallow dish, mix together the cornmeal, flour, paprika, garlic powder, onion powder, cayenne, salt, and black pepper.
If you don’t have buttermilk, mix regular milk with a tablespoon of lemon juice and let it sit for five minutes. Works every time.
Step 2: Pat your catfish fillets dry, then dip each one into the buttermilk, making sure it’s fully coated.
Let the excess drip off, then press the fillet into the cornmeal mixture, flipping to coat both sides. Press down firmly so the coating really sticks.
The buttermilk helps everything adhere, so don’t skip that step or your crust will fall off in the oven.
Step 3: Place the coated fillets on your prepared baking sheet, leaving space between each piece.
Drizzle the melted butter over the top of each fillet. This is what makes the coating turn golden and crispy instead of just dry.
You can use a brush if you want, but I just drizzle it from a spoon because I’m lazy.
Step 4: Bake for 15 to 18 minutes until the coating is golden brown and the fish flakes easily.
If the crust isn’t as crispy as you’d like, turn on the broiler for the last minute or two. Just don’t walk away because it can burn in seconds.
Check it at 15 minutes and see where you’re at.
Step 5: Let the fish rest for a minute before serving.
This one tastes like classic Southern fried catfish but without all the mess and oil. Serve it with coleslaw, hush puppies, or mac and cheese for the full experience.
I grew up eating fried catfish, and this baked version is honestly just as good. Plus, cleanup is way easier.
Final Words
Catfish is one of those things that feels special but doesn’t stress you out. Pick whichever recipe sounds good and just go for it. You’re going to do great. Let me know which one you try first, I’d love to hear how it turns out for you.
