Oven-Baked Catfish

Oven-Baked Catfish: Step by Step

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1. Heat the oven to 220°C / 430°F (200°C / 390°F fan) and line a baking tray with parchment paper.

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2. Mix the cornmeal, paprika, garlic powder, onion powder, thyme and pepper on a plate. Beat the egg white in a shallow dish.

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3. Pat the fillets dry, dip each in the egg white and press firmly into the cornmeal mixture. Lay them on the tray and drizzle with the oil.

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4. Bake for 18 minutes without turning, until the coating is crisp and golden and the fish flakes. Serve with the lemon wedges.

   Mark done Start 18 min timer

What Can Go Wrong

1. Preheat the tray in the oven for 5 minutes if you want the underside crisper.
2. Press the cornmeal on with a dry hand, keeping the other hand for the egg white.
3. Use a fine cornmeal; a coarse grind stays gritty in the short bake.

If You're Missing Something

• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

On the Table Alongside

Steamed white rice · A cabbage and lemon slaw · Steamed green beans

Leftovers

Keeps in the fridge for up to 2 days. Reheat on a tray in a hot oven to crisp the coat.

Common Questions

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.