A Chef's Crispy Oven-fried Catfish Recipe Has a Flavorful 3-Ingredient Marinade by Chef Ryan Boudreaux

Taking a traditional fried catfish recipe that has been in the repertoire for decades and only changing the final cooking method results in an easier to prepare at home meal for anyone who loves to eat fried fish. Back in the restaurant days, we would run through about 100 pounds of catfish filets every Friday – it was the featured fish. Served with hushpuppies or french fries, this was always a sell-out menu item!

Using our yellow mustard, crushed red pepper flakes and red wine vinegar marinade, then dredging the coated fillets in the seasoned cornmeal and corn flour mixture creates the crispy crust coating that pleases most aficionados of fried catfish. This really is a crowd-pleasing fried fish.

Crispy crust on the outside, hot and sour catfish on the inside, this seafood recipe is guaranteed to become one of those gastronomic sensations that are certain to add fond memories for you and your dinner guests.

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Cuisine: American
Prep Time: 10 minutes plus time to marinate
Cook Time: 20 to 25 minutes
Total Time: 30 to 35 minutes plus time to marinate
Servings: 4

Ingredients

• 2 pounds catfish filets

Marinade

• 1 cup yellow mustard
• 1/2 cup red wine vinegar
• 1 tablespoon crushed red pepper flakes
• 1 teaspoon salt

Coating

• 1 cup yellow cornmeal
• 1 cup yellow corn flour
• 1 teaspoon garlic salt
• 1 teaspoon white pepper
• 1/2 tablespoon garlic powder
• 1/2 tablespoon onion powder
• 1/2 tablespoon Cajun spice blend
• nonstick cooking spray

Recipe Notes

• The high oven temperature of 475 degrees F ensures that the catfish filets get the same treatment as with deep-frying, yet without all the mess and bother of cooking with a large pot of hot oil at home!

Here's how to make it:

1. Combine the yellow mustard, red wine vinegar, crushed red pepper flakes and salt in a large bowl. Mix well. Gently add the catfish filets and coat them well with the mustard marinade. Allow to sit covered and chilled for several hours.
2. Combine all the coating ingredients into a large shallow dish or pan with high sides. Stir well to ensure that all the seasonings and the cornmeal and flour blend well.
3. Lightly coat a sheet pan with the cooking spray, then dredge one catfish filet at a time into the coating mixture ensuring that all surfaces of the filet are well and evenly coated with the cornmeal-flour mixture. Gently transfer the catfish filets to the cooking sheet pan with the flat side of the filets down. Make sure there is some space between the fillets, you want to ensure even baking, and inch or so of space should be good.
4. When all the filets are coated and panned, place them in a preheated 475-degree F oven for 15 minutes. Then check on them, you may want to turn the pan around for even cooking, and continue another 5 to 10 minutes or until they are browning on top. The fish is ready when it flakes easily with a fork.
   

Recipe and photo courtesy of Chef Ryan Boudreaux. 

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