These oven “fried” catfish filets are just as crispy as pan-fried filets but a lot less messy to make. The tender, tasty fish is soaked in buttermilk and covered in panko breadcrumbs flavored with Cajun seasoning. If catfish is not available, use any firm white fish such as cod, tilapia, or grouper.

Paige Grandjean
This Story Originally Appeared On southernliving.com

Gallery

Victor Protasio; Prop Styling: Audrey Davis; Food Styling: Tina Bell Stamos

Recipe Summary

active:
20 mins
total:
55 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°F with oven rack 6 inches from heat. Combine catfish and buttermilk in a medium bowl; cover and chill 20 minutes or up to 1 hour

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  • Whisk together cornmeal, panko, Cajun seasoning, and 1/4 teaspoon of the salt in a shallow dish. Drain catfish; discard buttermilk. Working in batches, dredge fish in cornmeal mixture. Place fish on a wire rack set inside a rimmed baking sheet. Bake in preheated oven until it’s golden brown and flakes with a fork, 20 to 25 minutes.

  • Meanwhile, whisk together mayonnaise, lime juice, pepper, and remaining 1/2 teaspoon salt in a medium bowl. Add cabbage; toss to coat.

  • Place 2 pieces of catfish in each tortilla. Top with cabbage mixture, radishes, avocado, cilantro, and chives. Serve with lime wedges and hot sauce.

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