Table of Contents

Oven-Fried Catfish With Remoulade Sauce

The smell of fried fish always takes me back to my grandmother’s kitchen in Louisiana. Every Friday night, the air would be thick with the aroma of cornmeal and sizzling oil as she prepared her famous catfish fry. While I adored those crispy, golden fillets, the cleanup was always a chore. This oven-fried version captures that same satisfying crunch and flavor without the mess and extra fat, and it’s even better when paired with a tangy, homemade remoulade sauce. It’s a taste of home, made easy.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 4
Yield: 4 fillets
Dietary Type: Pescatarian

Ingredients

For the Fish:

4 tablespoons vegetable oil, divided
¾ cup fine dry breadcrumbs
½ cup yellow cornmeal
4 (6 ounce) catfish fillets
2 large eggs, beaten
Salt and pepper to taste

For the Remoulade Sauce:

⅓ cup dill pickle, finely chopped
½ cup mayonnaise
¼ cup sour cream
2 tablespoons flat leaf parsley, finely chopped
2 tablespoons shallots, finely chopped
2 tablespoons tomato paste
1 tablespoon Tabasco sauce
1 tablespoon fresh lemon juice
Salt to taste

Equipment Needed

Baking pan
Large, sealable plastic bag
Whisk
Mixing bowl

Instructions

Begin by preparing the oven. Preheat the oven to 500 degrees F (260 degrees C), positioning the rack in the middle. Lightly brush the baking pan with 2 tablespoons of the vegetable oil.
Next, prepare the breading mixture. In a large, sealable plastic bag, combine the breadcrumbs, cornmeal, and 1 teaspoon of salt. Seal the bag and shake well to ensure the ingredients are thoroughly mixed.
Season the catfish fillets generously with salt and pepper on both sides.
Prepare the egg wash in a shallow dish.
One at a time, dip each catfish fillet into the beaten eggs, allowing any excess egg to drip off.
Immediately place the egg-coated fillet into the plastic bag with the breadcrumb mixture. Seal the bag and shake well to fully coat the fillet with the breadcrumb mixture.
Transfer the coated catfish fillets to the prepared baking pan, arranging them in a single layer.
Bake for approximately 6 minutes, or until the undersides are golden brown.
Remove the baking pan from the oven. Drizzle the remaining 2 tablespoons of vegetable oil evenly over the fish.
Carefully turn the catfish fillets over.
Return the baking pan to the oven and bake for another 6 minutes, or until the fillets are golden brown and just cooked through. The fish should be opaque and flake easily with a fork. To be absolutely certain, use an instant-read thermometer; the internal temperature should reach 145°F (63°C).
While the catfish is baking, prepare the remoulade sauce. In a medium bowl, whisk together the finely chopped dill pickle, mayonnaise, sour cream, chopped flat leaf parsley, chopped shallots, tomato paste, Tabasco sauce, and fresh lemon juice. Add salt to taste, and whisk until well combined.
Serve the oven-fried catfish immediately with the remoulade sauce on the side.

Expert Tips & Tricks

For extra crispy results, consider placing the breaded fillets on a wire rack set inside the baking sheet. This allows air to circulate underneath, promoting even browning.
If you don’t have a sealable plastic bag, you can use a shallow dish to dredge the fish in the breadcrumb mixture.
Don’t overcrowd the pan! If necessary, cook the fish in batches to ensure proper browning.
If you want to prepare the remoulade in advance, it can be made up to 24 hours ahead and stored in the refrigerator. This allows the flavors to meld together even more.
For a spicier remoulade, add a pinch of cayenne pepper or a dash more Tabasco sauce.

Serving & Storage Suggestions

Serve the oven-fried catfish immediately while it’s hot and crispy, with the remoulade sauce on the side for dipping or drizzling. This dish pairs perfectly with sides like coleslaw, hushpuppies, or a simple green salad.

Leftover catfish can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Reheating in the oven helps to retain some of the crispness. The remoulade sauce should also be stored in the refrigerator and will last for up to 3 days. It’s best not to freeze either the catfish or the sauce, as freezing can alter the texture and flavor.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	681.3 kcal	N/A
Calories from Fat	391 g	58%
Total Fat	43.5 g	66%
Saturated Fat	9.2 g	46%
Cholesterol	199.6 mg	66%
Sodium	735.1 mg	30%
Total Carbohydrate	37.4 g	12%
Dietary Fiber	2.6 g	10%
Sugars	5 g	19%
Protein	34.9 g	69%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Gluten-Free: Use gluten-free breadcrumbs or a mixture of almond flour and cornmeal for the crust.
Spicier Fish: Add a pinch of cayenne pepper or your favorite Cajun seasoning to the breadcrumb mixture for a spicier kick.
Different Fish: While catfish is traditional, you can substitute other white fish fillets like cod, tilapia, or snapper. Adjust cooking time as needed.
Herby Remoulade: Add fresh herbs like dill, chives, or tarragon to the remoulade sauce for a more complex flavor.
Vegan Remoulade: Substitute vegan mayonnaise and sour cream alternatives to make a completely plant-based version.

FAQs (Frequently Asked Questions)

Q: Why bake the catfish at such a high temperature?
A: Baking at 500°F allows the fish to cook quickly and develop a crispy, golden-brown crust similar to fried fish.

Q: Can I use a different type of oil?
A: Yes, you can substitute other neutral oils like canola or grapeseed oil for vegetable oil.

Q: Can I prepare the catfish ahead of time?
A: You can bread the catfish ahead of time and keep it in the refrigerator for a few hours before baking. However, it’s best to bake it fresh for the best texture.

Q: The breadcrumbs are burning, but the fish isn’t cooked through. What should I do?
A: Tent the baking pan loosely with foil to prevent the breadcrumbs from burning while allowing the fish to continue cooking.

Q: Can I add other spices to the breadcrumb mixture?
A: Absolutely! Feel free to customize the breadcrumb mixture with your favorite spices, such as garlic powder, onion powder, paprika, or dried herbs.

Final Thoughts

This oven-fried catfish recipe is a delicious and healthier alternative to traditional frying, delivering all the satisfying flavors and textures without the added grease. I encourage you to try it out and experience the crispy, tender goodness for yourself. Don’t be afraid to experiment with the remoulade sauce to create your own signature version. And when you do, share your creations and feedback – I’d love to hear about your culinary adventures! Pair this dish with a crisp, dry white wine or a refreshing iced tea for the perfect Southern meal.

Oven-Fried Catfish With Remoulade Sauce Recipe