Crunchy Baked Catfish {Foodie Friday}

January 10, 2014

It’s the New Year and we all know what that means…loosing those few extra pounds we picked up during the holidays. And for me I’m honestly ready for some light recipes after the crazy decadent food that we had during Thanksgiving and Christmas. I love dressing as much as the next person but it’s definitely not on the weight watchers plan.

So, for those of us who are either trying to eat healthier or maybe you never stopped and are looking for a quick and easy recipe to add to your repertoire I think I might have just the thing.

We are so lucky in Mississippi to have such ready access to one of nature’s most perfect foods, Mississippi Farm Raised Catfish.

I dare you to go into a grocery store from Clarksdale to Tupelo and not find either fresh or frozen catfish.

I love it.

This recipe is of course reminiscent of the “oven fried chicken” recipe made with cornflakes, but with a twist. This is such an easy recipe to adapt and make even healthier by leaving out an egg or using an egg substitute. You can also use olive oil to coat your pan instead of butter.

And I know it’s not the same as deep fried golden catfish, but it’s pretty good and will definitely be something different on the dinner table.

Crunchy Baked Catfish



2 eggs
½ cup nonfat buttermilk (you can make your own by using ½ cup of milk and 2 teaspoons of lemon juice or vinegar and letting it sit for 5 to 10 minutes or until the milk gets thick and has a buttermilk consistency)
½ teaspoon Dijon mustard
½ teaspoon dried oregano
½ teaspoon chili powder
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon pepper
2 cups crushed cornflakes
½ cup chopped pecans
1 Tablespoon melted butter or olive oil
1 lb of catfish fillets – about 4 pieces

Preheat your oven to 400 degrees and line a baking pan with foil. Using either melted butter or olive oil brush the foil lined pan until lightly coated and set aside.

Blend buttermilk, eggs, mustard, oregano, chili powder, garlic powder, salt, and pepper in a shallow dish.

Either using a mini food processor or a plastic bag and a rolling pin crush the cornflakes into coarse crumbs. Using your food processor again, chop the pecans or simply use a cutting board and knife to cut into small pieces. Mix the cornflakes and pecans in a shallow dish.

Rinse your catfish fillets and pat dry on paper towels. Take each fillet and first dip in the buttermilk and egg mixture and then dredge in the cornflake and pecan mixture. Coat both sides well and you may have to press the mixture to the fish to get it to stick. Completely coat each side of the fish. Place each fillet on your baking sheet and bake for 25 to 30 minutes or until the fish flakes easily with a fork.

And that’s it! I served mine with an easy tartar sauce (the recipe is on my blog), {tartar sauce recipe link} English peas, and sautéed mushrooms.

If you make it please let me know! I’d love to hear what you think! I’m always looking for ways to improve my recipes.

Thanks so much to Meg for asking me to submit a recipe for Foodie Fridays! This is something that I’ve started trying to do every Friday on my own blog as well. Have a great weekend everyone !


headshotLana grew up in rural Clay County where she learned all the important things a good country girl should know like cooking, sewing, gardening, horseback riding, cattle working, and a plethora of other things.  She currently lives in Macon, MS  with her husband and daughter along with two miniature daushunds and four horses.  Follow along as she shares her love of all things Southern at

Lana January 10, 2014 at 2:27 pm

Thanks for asking me to submit a recipe!

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