20 Delicious Baked Catfish Recipes for Busy Weeknights

Zesty, flaky, and ready in a flash—baked catfish is the weeknight dinner hero you’ve been waiting for! Whether you’re craving crispy Cajun spice, buttery lemon garlic, or a tangy Parmesan crust, these 20 easy recipes deliver big flavor with minimal effort. Perfect for busy cooks who want a healthy, satisfying meal without the fuss. Let’s dive into these delicious dishes that’ll make your evenings tastier (and easier)!

Garlic Herb Baked Catfish

Tender, flaky, and bursting with flavor, this Garlic Herb Baked Catfish is a foolproof dish that’s beginners can master with ease. Let’s walk through each step to ensure perfectly seasoned, oven-baked fish every time.

Ingredients

– 4 catfish fillets (about 6 oz each, patted dry)
– 3 tbsp olive oil (or any neutral oil)
– 4 garlic cloves (minced, or 1 tbsp pre-minced)
– 1 tbsp lemon juice (freshly squeezed for best flavor)
– 1 tsp dried thyme (or 1 tbsp fresh, chopped)
– 1 tsp dried parsley (or 1 tbsp fresh)
– 1/2 tsp paprika (smoked or sweet, adjust to preference)
– 1/2 tsp salt (fine grain, or to taste)
– 1/4 tsp black pepper (freshly ground)

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together the olive oil, minced garlic, lemon juice, thyme, parsley, paprika, salt, and black pepper until fully combined.
3. Place the catfish fillets on the prepared baking sheet, spacing them evenly to ensure even cooking.
4. Brush the garlic-herb mixture generously over both sides of each fillet, coating them completely.
5. Bake for 12–15 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
6. For a golden top, broil the fillets for 1–2 minutes at the end, watching closely to prevent burning.

Easy to prepare yet impressive, this catfish boasts a buttery texture with a punch of garlic and herbs. Serve it over a bed of quinoa or with roasted vegetables for a complete meal.

Lemon Pepper Baked Catfish

Ready to whip up a simple yet flavorful dish that’s perfect for weeknight dinners? Lemon Pepper Baked Catfish is a crowd-pleaser with its zesty, peppery crust and tender, flaky fish—no fuss required. Follow these easy steps for a foolproof meal.

Ingredients

– 4 catfish fillets (about 6 oz each, pat dry for crispiness) – 2 tbsp olive oil (or any neutral oil) – 1 tbsp lemon pepper seasoning (adjust to taste) – 1 tsp garlic powder – 1/2 tsp salt – 1 lemon, thinly sliced (for garnish) – Fresh parsley, chopped (optional, for garnish)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup. 2. Pat the catfish fillets dry with paper towels to ensure a crispier finish. 3. In a small bowl, mix the lemon pepper seasoning, garlic powder, and salt. 4. Brush both sides of each fillet lightly with olive oil, then evenly sprinkle the seasoning mix over them. 5. Place the seasoned fillets on the prepared baking sheet, spacing them about 1 inch apart. 6. Bake for 12–15 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F. 7. Garnish with lemon slices and fresh parsley before serving. You’ll love the bright, tangy kick of lemon pepper against the mild, buttery catfish. Serve it over a bed of steamed rice or with a crisp side salad for a complete meal.

Cajun Spiced Baked Catfish

Mastering a flavorful yet simple dish like Cajun Spiced Baked Catfish starts with quality ingredients and precise technique. This recipe delivers tender, flaky fish with a bold, smoky kick—perfect for weeknight dinners or impressing guests.

Ingredients

• 4 catfish fillets (about 6 oz each, patted dry)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp Cajun seasoning (adjust to spice preference)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1 lemon, sliced (for garnish)
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. In a small bowl, mix Cajun seasoning, garlic powder, smoked paprika, and salt until evenly combined.
3. Brush both sides of each catfish fillet lightly with olive oil, ensuring full coverage.
4. Sprinkle the seasoning blend evenly over both sides of the fillets, pressing gently to adhere.
5. Arrange the fillets on the prepared baking sheet, leaving space between them for even cooking.
6. Bake for 12–15 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F.
7. Garnish with lemon slices and fresh parsley before serving.

Flaky and aromatic, this catfish pairs beautifully with creamy coleslaw or dirty rice. The smoky Cajun crust contrasts with the mild sweetness of the fish, while a squeeze of lemon brightens every bite.

Parmesan Crusted Baked Catfish

Ready to make a crispy, flavorful dish that’s both easy and impressive? This Parmesan-crusted baked catfish delivers a golden, crunchy exterior with tender, flaky fish inside—perfect for a quick weeknight dinner or a fuss-free meal for guests.

Ingredients

– 4 catfish fillets (about 6 oz each, patted dry)
– 1/2 grated Parmesan cheese (freshly grated works best)
– 1/4 cup panko breadcrumbs (for extra crunch)
– 1 tsp garlic powder (or sub with onion powder)
– 1/2 tsp paprika (adds subtle smokiness)
– 1/4 tsp salt (adjust if Parmesan is salty)
– 1/4 tsp black pepper (freshly cracked preferred)
– 2 tbsp olive oil (or any neutral oil)
– 1 tbsp Dijon mustard (helps coating adhere)
– 1 tbsp lemon juice (brightens the flavor)

Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a shallow bowl, mix Parmesan, panko, garlic powder, paprika, salt, and pepper until evenly combined.
3. In another bowl, whisk olive oil, Dijon mustard, and lemon juice to create a wet coating.
4. Pat catfish fillets dry with paper towels (this ensures the coating sticks better).
5. Brush both sides of each fillet with the wet mixture, then press firmly into the Parmesan mixture to coat evenly.
6. Place fillets on the prepared baking sheet, leaving space between them for even crisping.
7. Bake for 12–15 minutes, or until the crust is golden brown and the fish flakes easily with a fork (check at 12 minutes to avoid overcooking).
8. Let rest for 2 minutes before serving to allow the crust to set.

Delightfully crisp and savory, this catfish pairs beautifully with a simple arugula salad or roasted veggies. The Parmesan crust adds a rich umami depth, while the tender fish stays moist—no frying required!

Southern Style Baked Catfish

Alright, let’s dive into this Southern classic that’s crispy on the outside, tender on the inside, and packed with flavor. A perfectly baked catfish starts with a well-seasoned coating and a hot oven for that golden crunch.

Ingredients

• 4 catfish fillets (about 6 oz each, patted dry)
• 1 cup cornmeal (fine or medium grind for even coating)
• 1/4 cup all-purpose flour (helps crispiness)
• 1 tbsp paprika (smoked or sweet, for depth)
• 1 tsp garlic powder (or granulated garlic)
• 1 tsp onion powder
• 1/2 tsp cayenne pepper (adjust for heat preference)
• 1 tsp salt (fine sea salt or kosher)
• 1/2 tsp black pepper (freshly ground for best flavor)
• 1/2 cup buttermilk (or whole milk mixed with 1 tsp lemon juice)
• 2 tbsp melted butter (or olive oil for brushing)

Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or foil for easy cleanup.
2. In a shallow dish, whisk together cornmeal, flour, paprika, garlic powder, onion powder, cayenne, salt, and black pepper.
3. Pour buttermilk into a separate shallow bowl. Dip each fillet into the buttermilk, letting excess drip off.
4. Coat the fillet evenly in the cornmeal mixture, pressing gently to adhere. Place on the prepared baking sheet.
5. Lightly brush the tops of the fillets with melted butter for extra crispiness and color.
6. Bake for 15 minutes, then flip the fillets carefully using a spatula. Brush the other side with butter.
7. Bake for another 10–12 minutes until the coating is golden brown and the fish flakes easily with a fork.

Fresh out of the oven, the catfish has a satisfying crunch with a moist, flaky interior. Serve it with a squeeze of lemon, creamy coleslaw, or atop a bed of cheesy grits for a true Southern feast.

Spicy Sriracha Baked Catfish

Here’s a simple yet flavorful way to enjoy catfish with a spicy kick. This Spicy Sriracha Baked Catfish recipe is perfect for beginners, offering a balance of heat and tenderness with minimal effort. Let’s get started!

Ingredients

• 1 lb catfish fillets (skin-on or skinless, patted dry)
• 2 tbsp sriracha sauce (adjust to spice preference)
• 1 tbsp honey (for a touch of sweetness)
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (fresh minced garlic works too)
• 1/2 tsp smoked paprika (adds depth)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 lime, cut into wedges (for serving)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together the sriracha, honey, soy sauce, olive oil, garlic powder, smoked paprika, salt, and black pepper until fully combined.
3. Place the catfish fillets on the prepared baking sheet and brush both sides generously with the sriracha mixture, ensuring even coverage.
4. Bake the catfish for 12–15 minutes, or until the fish flakes easily with a fork and the edges are slightly caramelized. Tip: For extra crispiness, broil for the last 1–2 minutes, watching closely to avoid burning.
5. Remove the catfish from the oven and let it rest for 2–3 minutes before serving. Tip: Squeeze fresh lime juice over the top to brighten the flavors.

You’ll love the sticky, slightly charred glaze on the catfish, paired with its tender, flaky texture. Serve it over steamed rice with a side of crunchy slaw for a complete meal.

Mediterranean Baked Catfish

Savor the bright, fresh flavors of the Mediterranean with this simple yet impressive baked catfish dish. Perfect for weeknights, it comes together quickly with minimal prep and delivers a restaurant-quality meal. Let’s walk through each step to ensure tender, flaky fish every time.

Ingredients

– 4 catfish fillets (about 1.5 oz each, patted dry)
– 3 tbsp olive oil (or any neutral oil)
– 1 lemon (zested and juiced, about 2 tbsp juice)
– 3 garlic cloves (minced)
– 1 tsp dried oregano (or 1 tbsp fresh)
– 1 tsp smoked paprika (adjust to taste)
– 1/2 tsp salt (plus extra for seasoning)
– 1/4 tsp black pepper (freshly ground)
– 1/4 cup Kalamata olives (pitted and halved)
– 1/4 cup cherry tomatoes (halved)
– 2 tbsp fresh parsley (chopped, for garnish)

Instructions

1. Preheat your oven to 400°F (200°C) and lightly grease a baking dish with 1 tbsp olive oil.
2. In a small bowl, whisk together 2 tbsp olive oil, lemon juice, lemon zest, minced garlic, oregano, paprika, salt, and pepper to make the marinade.
3. Place the catfish fillets in the prepared baking dish and brush them evenly with the marinade, coating both sides.
4. Scatter the Kalamata olives and cherry tomatoes around the fish in the dish.
5. Bake for 15–18 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
6. Remove from the oven and let rest for 2 minutes before garnishing with fresh parsley.

Enjoy the tender, buttery texture of the catfish paired with the tangy olives and juicy tomatoes. For a complete meal, serve over a bed of couscous or with crusty bread to soak up the flavorful juices.

Asian Glazed Baked Catfish

Preparing a flavorful yet fuss-free dinner is easier than you think with this Asian Glazed Baked Catfish. Perfect for weeknights, this dish combines sweet, savory, and tangy flavors with minimal effort.

Ingredients

• 4 catfish fillets (about 6 oz each, pat dry for better crisping)
• 1/4 cup soy sauce (low-sodium works too)
• 3 tbsp honey (or maple syrup for a vegan option)
• 2 tbsp rice vinegar (apple cider vinegar substitutes well)
• 1 tbsp minced garlic (fresh preferred, but 1 tsp garlic powder works)
• 1 tsp grated ginger (or 1/2 tsp ground ginger)
• 1/2 tsp red pepper flakes (omit for mild heat)
• 1 tbsp sesame oil (or any neutral oil)
• 1 tbsp toasted sesame seeds (for garnish)
• 2 sliced green onions (optional, for freshness)

Instructions

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. In a small bowl, whisk together soy sauce, honey, rice vinegar, garlic, ginger, red pepper flakes, and sesame oil until smooth. Tip: Warm the honey for 10 seconds to thin it if too sticky.
3. Place catfish fillets on the prepared baking sheet and brush both sides generously with the glaze. Reserve 2 tbsp for later.
4. Bake for 15 minutes, then brush with reserved glaze. Tip: Use a meat thermometer to check for 145°F internal temperature.
5. Broil on high for 2–3 minutes until edges caramelize. Watch closely to avoid burning.
6. Garnish with sesame seeds and green onions. Tip: Let rest 5 minutes for juicier fish.

Now, the catfish emerges tender with a sticky-sweet crust, balanced by the glaze’s tangy depth. Serve over jasmine rice with steamed bok choy for a complete meal.

Baked Catfish with Mango Salsa

This baked catfish with mango salsa is a bright, flavorful dish that’s perfect for summer evenings. The tender fish pairs beautifully with the sweet and tangy salsa, and the best part? It’s easy enough for beginners but impressive enough for guests.

Ingredients

– 4 catfish fillets (about 6 oz each, patted dry)
– 1 tbsp olive oil (or any neutral oil)
– 1 tsp paprika (smoked or sweet, adjust to taste)
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 ripe mango, diced (about 1 cup)
– 1/2 red bell pepper, finely diced
– 1/4 cup red onion, finely diced
– 1 jalapeño, seeded and minced (optional, for heat)
– 2 tbsp fresh cilantro, chopped
– 1 tbsp lime juice (freshly preferred)
– 1/2 tsp honey (optional, to balance acidity)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, mix the paprika, garlic powder, salt, and black pepper to create a dry rub.
3. Brush both sides of the catfish fillets with olive oil, then evenly coat them with the dry rub. Place them on the prepared baking sheet.
4. Bake the catfish for 12–15 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F. Tip: Avoid overcooking to keep the fish moist.
5. While the fish bakes, combine the diced mango, red bell pepper, red onion, jalapeño (if using), cilantro, lime juice, and honey in a medium bowl. Stir gently to mix. Tip: Let the salsa sit for 10 minutes to let the flavors meld.
6. Remove the catfish from the oven and let it rest for 2–3 minutes before serving. Tip: Resting ensures the juices redistribute.
7. Top each fillet with a generous spoonful of mango salsa and serve immediately. Vibrant and juicy, the salsa adds a refreshing contrast to the flaky, well-seasoned catfish. Try serving it over cilantro-lime rice or with a side of grilled vegetables for a complete meal.

Cheesy Baked Catfish Casserole

For a comforting, crowd-pleasing dish that’s easy to whip up, this cheesy baked catfish casserole combines flaky fish, creamy sauce, and a golden crust for a satisfying meal. Perfect for weeknight dinners or potlucks, it’s a fuss-free recipe that delivers big flavor with minimal effort.

Ingredients

• 1.5 lbs catfish fillets, cut into 1-inch pieces (fresh or thawed)
• 1 cup shredded cheddar cheese (sharp or mild, as preferred)
• 1/2 cup mayonnaise (or Greek yogurt for a lighter option)
• 1/4 cup grated Parmesan cheese (freshly grated melts better)
• 1/2 cup breadcrumbs (panko for extra crunch)
• 1 tbsp lemon juice (freshly squeezed for brightness)
• 1 tsp garlic powder (or 2 cloves minced garlic)
• 1/2 tsp paprika (smoked for depth)
• 1/4 tsp black pepper (adjust to taste)
• 1 tbsp unsalted butter, melted (for topping)
• 1/4 tsp salt (or to taste)

Instructions

1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a large bowl, combine the mayonnaise, lemon juice, garlic powder, paprika, salt, and black pepper, stirring until smooth.
3. Add the catfish pieces to the bowl, gently folding to coat evenly with the sauce.
4. Transfer the mixture to the prepared baking dish, spreading it into an even layer.
5. Sprinkle the shredded cheddar cheese evenly over the catfish mixture.
6. In a small bowl, mix the breadcrumbs, Parmesan cheese, and melted butter until crumbly.
7. Scatter the breadcrumb mixture over the cheese layer, covering it completely.
8. Bake for 25–30 minutes, or until the top is golden brown and the fish flakes easily with a fork.
9. Let the casserole rest for 5 minutes before serving to allow the sauce to thicken slightly.

Creamy, cheesy, and perfectly seasoned, this casserole pairs wonderfully with steamed greens or crusty bread. For a crispy contrast, broil the top for 1–2 minutes at the end—just watch closely to avoid burning.

Baked Catfish with Dill Sauce

Unbelievably tender and flavorful, this baked catfish with dill sauce is a weeknight-friendly dish that comes together with minimal effort. Let’s walk through each step to ensure perfect results every time.

Ingredients

• 4 catfish fillets (about 6 oz each, pat dry for even baking)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground for best flavor)
• 1/2 cup sour cream (full-fat for creamier sauce)
• 2 tbsp fresh dill, chopped (or 1 tbsp dried dill)
• 1 tbsp lemon juice (freshly squeezed for brightness)
• 1/4 tsp garlic powder (or 1 minced garlic clove)

Instructions

1. Preheat the oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
2. Place the catfish fillets on the prepared baking sheet and drizzle evenly with olive oil.
3. Sprinkle salt and black pepper evenly over both sides of the fillets, pressing gently to adhere.
4. Bake for 15–18 minutes, or until the fish flakes easily with a fork (check the thickest part).
5. While the fish bakes, combine sour cream, dill, lemon juice, and garlic powder in a small bowl. Stir until smooth. Tip: Let the sauce sit for 5 minutes to allow flavors to meld.
6. Remove the catfish from the oven and let rest for 2–3 minutes before serving. Tip: Cover loosely with foil to keep warm.
7. Drizzle the dill sauce over the baked catfish or serve on the side for dipping. Tip: Garnish with extra dill for a fresh pop of color.

Expect flaky, buttery catfish with a tangy, herbaceous sauce that pairs beautifully with roasted potatoes or a crisp salad. For a summery twist, serve alongside grilled asparagus or a chilled cucumber salad.

Baked Catfish Tacos

Many home cooks shy away from cooking fish at home, but these Baked Catfish Tacos are foolproof—flaky, flavorful, and ready in under 30 minutes. Let’s walk through each step to ensure crispy fish and vibrant toppings every time.

Ingredients

• 1 lb catfish fillets (skinless, patted dry)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp taco seasoning (homemade or store-bought)
• 1/2 tsp salt (adjust to taste)
• 8 small corn tortillas (warmed)
• 1 cup shredded purple cabbage (for crunch)
• 1/2 cup diced avocado (toss with lime juice to prevent browning)
• 1/4 cup sour cream (thinned with 1 tbsp water for drizzling)
• Lime wedges (for serving)

Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Rub catfish fillets evenly with olive oil, then sprinkle both sides with taco seasoning and salt. Tip: For extra crispiness, lightly coat the fish with 1 tbsp cornstarch.
3. Arrange fillets on the baking sheet, leaving space between them. Bake for 12–15 minutes, flipping halfway, until the fish flakes easily with a fork.
4. While the fish bakes, warm tortillas in a dry skillet over medium heat for 30 seconds per side. Tip: Keep them wrapped in a towel to stay pliable.
5. Flake the baked catfish into bite-sized pieces using a fork.
6. Assemble tacos: Layer tortillas with fish, cabbage, avocado, and a drizzle of thinned sour cream. Tip: Add pickled jalapeños for a spicy kick.

Serve these tacos immediately with lime wedges—the catfish stays tender inside with a lightly spiced crust, while the cool toppings balance each bite. Stack leftovers (if any!) into a next-day taco salad for a refreshing twist.

Baked Catfish with Tomato Basil Sauce

Goodness, if you’re looking for a simple yet flavorful dish that feels like a restaurant-quality meal, this baked catfish with tomato basil sauce is a winner. It’s a fuss-free recipe that delivers tender fish and a vibrant sauce in under 30 minutes.

Ingredients

• 4 catfish fillets (about 6 oz each, patted dry)
• 1 tbsp olive oil (or any neutral oil)
• 1 cup diced tomatoes (canned or fresh)
• 2 garlic cloves (minced)
• 1/4 cup fresh basil (chopped, plus extra for garnish)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional, for heat)
• 1 tbsp lemon juice (freshly squeezed)

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. Season the catfish fillets evenly on both sides with salt and black pepper.
3. Place the fillets in the prepared baking dish, ensuring they aren’t overlapping.
4. In a small bowl, combine diced tomatoes, minced garlic, chopped basil, red pepper flakes (if using), and lemon juice.
5. Spoon the tomato basil mixture evenly over the catfish fillets.
6. Bake for 18–20 minutes, or until the fish flakes easily with a fork (check at 18 minutes to avoid overcooking).
7. Remove from the oven and let rest for 2–3 minutes before serving.

All done! The catfish turns out flaky and moist, while the tomato basil sauce adds a bright, herbaceous kick. Serve it over a bed of quinoa or with crusty bread to soak up every last bit of that delicious sauce.

Baked Catfish and Vegetables

Deliciously simple and packed with flavor, this baked catfish and vegetables dish is a one-pan wonder that’s perfect for busy weeknights. Let’s walk through each step to ensure tender fish and perfectly roasted veggies every time.

Ingredients

• 1 lb catfish fillets (skinless, patted dry)
• 2 cups broccoli florets (fresh or frozen)
• 1 cup cherry tomatoes (halved)
• 1 small red onion (sliced into wedges)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder
• 1 tsp paprika (adjust to taste)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lemon (sliced into rounds, for garnish)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the broccoli, cherry tomatoes, and red onion with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Spread the vegetables in a single layer on the prepared baking sheet, leaving space in the center for the catfish.
4. Place the catfish fillets in the center of the baking sheet and drizzle with the remaining 1 tbsp olive oil.
5. Sprinkle the catfish evenly with garlic powder, paprika, and the remaining 1/2 tsp salt.
6. Arrange lemon rounds on top of the catfish for extra flavor and moisture.
7. Bake for 18–20 minutes, or until the catfish flakes easily with a fork and the vegetables are tender-crisp.
8. Tip: For extra crispiness, broil for the last 2 minutes, watching closely to avoid burning.

Buttery and flaky, the catfish pairs beautifully with the caramelized veggies, while the lemon adds a bright finish. Serve over quinoa or with crusty bread to soak up the juices.

Baked Catfish with Lemon Butter

Here’s a simple yet flavorful way to prepare baked catfish with a bright, buttery finish—perfect for weeknight dinners or impressing guests. Let’s walk through each step to ensure tender, flaky fish every time.

Ingredients

• 4 catfish fillets (about 6 oz each, patted dry)
• 3 tbsp unsalted butter (melted, or substitute olive oil)
• 1 lemon (zested and juiced, about 2 tbsp juice)
• 2 garlic cloves (minced, or 1/2 tsp garlic powder)
• 1 tsp paprika (smoked or sweet, for depth)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground)
• 1 tbsp fresh parsley (chopped, for garnish)

Instructions

1. Preheat the oven to 375°F (190°C) and lightly grease a baking dish with 1 tbsp of the melted butter. Tip: Use a dish just large enough to fit the fillets snugly to prevent drying.
2. In a small bowl, whisk together the remaining 2 tbsp melted butter, lemon juice, lemon zest, minced garlic, paprika, salt, and pepper.
3. Arrange the catfish fillets in the prepared dish and brush the butter mixture evenly over the top of each. Tip: Lift the fillets slightly to coat the undersides for maximum flavor.
4. Bake for 15–18 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Tip: Avoid overcooking—catfish turns rubbery if baked too long.
5. Sprinkle with fresh parsley and serve immediately.

Flaky and moist, this catfish boasts a tangy lemon-garlic punch balanced by rich butter. Try it over a bed of quinoa or with roasted asparagus for a light, satisfying meal.

Baked Catfish with Garlic Butter

Whether you’re new to cooking or just craving a foolproof seafood dish, this baked catfish with garlic butter is a flavorful, no-fuss meal that comes together in under 30 minutes. The buttery, garlicky coating keeps the fish tender while adding a rich depth of flavor—perfect for weeknights or impressing guests.

Ingredients

– 4 catfish fillets (about 6 oz each, patted dry for even cooking)
– 4 tbsp unsalted butter (melted, or sub olive oil for a lighter version)
– 3 garlic cloves (minced, or 1 tsp garlic powder in a pinch)
– 1 tbsp lemon juice (freshly squeezed, or bottled in a pinch)
– 1 tsp paprika (smoked or sweet, for subtle heat)
– 1/2 tsp salt (adjust based on preference)
– 1/4 tsp black pepper (freshly ground for best flavor)
– 1 tbsp chopped parsley (optional, for garnish)

Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, combine melted butter, minced garlic, lemon juice, paprika, salt, and pepper, stirring until fully blended.
3. Place catfish fillets on the prepared baking sheet, spacing them 1 inch apart to ensure even cooking.
4. Brush the garlic butter mixture evenly over both sides of each fillet, coating thoroughly for maximum absorption.
5. Bake for 12–15 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
6. Garnish with chopped parsley (if using) and serve immediately.

Rich and flaky, this catfish melts in your mouth with a garlicky buttery finish. Try pairing it with roasted asparagus or a crisp green salad for a balanced meal, or flake leftovers into tacos the next day.

Baked Catfish with Cajun Remoulade

Getting dinner on the table doesn’t have to be complicated, and this Baked Catfish with Cajun Remoulade is proof. With a crispy, golden crust and a tangy, spicy sauce, it’s a crowd-pleaser that’s surprisingly simple to make.

Ingredients

• 4 catfish fillets (about 6 oz each, patted dry)
• 1 cup panko breadcrumbs (or regular breadcrumbs for a finer texture)
• 1 tbsp Cajun seasoning (adjust to spice preference)
• 1/2 cup mayonnaise (Duke’s or Hellmann’s recommended)
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice (freshly squeezed for best flavor)
• 1 tsp hot sauce (like Tabasco, or omit for milder heat)
• 1/4 tsp garlic powder
• 1/4 tsp paprika
• 1 tbsp olive oil (or any neutral oil)
• Salt and black pepper (to taste)

Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2. In a shallow bowl, mix the panko breadcrumbs, Cajun seasoning, and a pinch of salt and black pepper.
3. Brush each catfish fillet lightly with olive oil to help the breadcrumbs adhere.
4. Press each fillet into the breadcrumb mixture, coating both sides evenly. Tip: For extra crunch, press firmly to ensure the crumbs stick.
5. Arrange the coated fillets on the prepared baking sheet, leaving space between them for even browning.
6. Bake for 15–18 minutes, or until the breadcrumbs are golden and the fish flakes easily with a fork. Tip: Check at the 15-minute mark to avoid overcooking.
7. While the fish bakes, whisk together the mayonnaise, Dijon mustard, lemon juice, hot sauce, garlic powder, and paprika in a small bowl to make the remoulade. Tip: Let it sit for 10 minutes to let the flavors meld.
8. Serve the baked catfish hot with a generous drizzle of Cajun remoulade.

Keep in mind, the catfish stays juicy inside while the panko adds a satisfying crunch. For a fresh twist, serve it over a bed of crisp coleslaw or alongside roasted sweet potatoes.

Baked Catfish with Herb Crust

Delightfully crispy yet tender, this baked catfish with herb crust is a foolproof dish that brings restaurant-quality flavor to your kitchen. Perfect for weeknights, it’s easy to prepare with a golden, aromatic topping that locks in moisture.

Ingredients

• 1 lb catfish fillets (skinless, patted dry)
• 1/2 cup breadcrumbs (panko for extra crunch)
• 2 tbsp grated Parmesan cheese (freshly grated melts better)
• 1 tbsp chopped fresh parsley (or 1 tsp dried)
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp Dijon mustard (for binding, or substitute mayo)

Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, mix breadcrumbs, Parmesan, parsley, thyme, garlic powder, salt, and pepper until evenly combined.
3. Brush catfish fillets lightly with Dijon mustard on both sides—this helps the crust adhere.
4. Press the breadcrumb mixture firmly onto the top of each fillet, coating evenly. Drizzle with olive oil to help crisp the crust.
5. Bake for 15–18 minutes, or until the crust is golden brown and the fish flakes easily with a fork (internal temp should reach 145°F).
6. Let rest for 2 minutes before serving to allow juices to redistribute.

Buttery and flaky, the catfish pairs beautifully with a squeeze of lemon or a side of roasted vegetables. For a Southern twist, serve it alongside creamy coleslaw and cornbread.

Baked Catfish with Spicy Aioli

Good home cooks know that a perfectly baked catfish can be both simple and impressive—especially when paired with a bold, spicy aioli. This recipe breaks down each step so even beginners can achieve tender, flaky fish with a creamy, zesty kick. Let’s get started!

Ingredients

– 1.5 lbs catfish fillets (skin-on or off, patted dry)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp smoked paprika (adjust to taste)
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/2 cup mayonnaise
– 1 tbsp lemon juice (freshly squeezed)
– 1 tsp hot sauce (like sriracha, adjust to heat preference)
– 1 small garlic clove, minced (or 1/2 tsp garlic powder)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, mix smoked paprika, garlic powder, salt, and black pepper to create a dry rub.
3. Brush both sides of the catfish fillets with olive oil, then evenly sprinkle the dry rub over them, pressing gently to adhere.
4. Place the seasoned fillets on the prepared baking sheet, leaving space between them for even cooking.
5. Bake for 12–15 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
6. While the fish bakes, make the aioli: whisk together mayonnaise, lemon juice, hot sauce, and minced garlic in a small bowl until smooth.
7. Let the catfish rest for 2–3 minutes after baking to allow juices to redistribute.
8. Serve the baked catfish warm with a generous drizzle of spicy aioli.

Flaky and moist, the catfish pairs beautifully with the aioli’s creamy heat. For a fresh twist, serve it over a crisp salad or with roasted vegetables to balance the richness.

Baked Catfish with Creamy Mustard Sauce

Perfect for a quick yet impressive weeknight dinner, this baked catfish with creamy mustard sauce comes together with minimal effort and delivers big flavor. Let’s walk through each step to ensure tender, flaky fish smothered in a tangy, velvety sauce.

Ingredients

• 2 catfish fillets (about 6 oz each, patted dry)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1/4 cup heavy cream
• 2 tbsp Dijon mustard
• 1 tbsp lemon juice (freshly squeezed)
• 1 tsp honey (optional, for balance)
• 1 tbsp chopped fresh parsley (for garnish)

Instructions

1. Preheat the oven to 400°F and lightly grease a baking dish with olive oil.
2. Place the catfish fillets in the dish, drizzle with 1 tbsp olive oil, and season evenly with salt and black pepper.
3. Bake for 12–15 minutes, or until the fish flakes easily with a fork (check at 12 minutes to avoid overcooking).
4. While the fish bakes, whisk together the heavy cream, Dijon mustard, lemon juice, and honey in a small saucepan over low heat until smooth and slightly thickened, about 3–4 minutes.
5. Remove the fish from the oven and spoon the warm mustard sauce over the fillets.
6. Garnish with chopped parsley before serving.

Golden and succulent, the catfish pairs beautifully with the creamy mustard sauce’s sharp yet mellow notes. Try serving it over a bed of wilted spinach or with roasted potatoes for a complete meal.

Summary

Unlock a world of flavor with these 20 easy baked catfish recipes—perfect for busy weeknights! Whether you crave crispy, spicy, or buttery dishes, there’s something for everyone. Give these recipes a try, then let us know your favorite in the comments. Don’t forget to share the love by pinning this article for later—happy cooking!