This fried catfish has a crispy cornmeal coating with a hint of Cajun seasoning while the inside remains flaky and moist. Serve with tartar sauce lemon wedges or your favorite hot sauce and a green salad on the side.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Charlie Andrews | 2024-03-15 18:00:01 |  106,158 Views |
It's like fried catfish but baked | Crispy oven-baked catfish | Healthy alternative.
Ali Ramee is a recipe developer and food stylist for Dotdash Meredith. Ali graduated from the College of Charleston with a major in communications and began her culinary career working in the kitchens of chef Hugh Acheson in her hometown of Savannah Georgia. After an internship at America’s Test Kitchen in Boston Ali moved to San Francisco to continue her culinary education at some of the city’s top restaurants like Flour & Water and Petit Crenn. Ali began working as a food stylist and recipe developer for meal kit company Sun Basket before moving on to Dotdash Meredith Food Studios.
The EatingWell Test Kitchen is a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process that includes testing by trained recipe testers using various equipment (e.g. gas and electric stoves) and a variety of tools and techniques to ensure that it actually works when you make it at home. Testers shop at major grocery stores to research ingredient availability. Finally a registered dietitian reviews each recipe to ensure that we deliver food that is not only delicious but also meets our nutritional guidelines. Learn more about our nutritional philosophy and nutritional parameters.
Baked catfish is easy to make and you can get a crispy crust right out of the oven similar to what you would get from deep frying. Here are a few tips for perfect results:
