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Oven Baked Cornmeal Crusted Catfish

Oct 13, 2016 | Recipes | 0 comments

Oven Baked cornmeal crusted catfish with collards
Cornmeal crusted catfish with collards

When in a time crunch for dinner and wanting comfort food, I love to make Oven Baked Cornmeal Crusted Catfish. There is something so southern and traditional about this dish!

Serve Oven Baked Cornmeal Crusted Catfish over a bed of collards as pictured or with a side of black-eyed peas and sweet potato fries!

Quick tip: spice up the catfish fillets by adding a teaspoon (or to taste) of Cajun seasoning.


Catfish Cornmeal with Chard or Collards
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Cornmeal Crusted Catfish

Servings: 4 people


  • 1.5-2 lb catfish Can sub tilapia or salmon
  • 1 c cornmeal
  • S&P
  • 1 tsp Cajun seasoning, optional Use Cajun seasoning to taste


  • Pre-heat oven to 425 F.
  • Place 1c cornmeal in a bowl.
  • Dredge each piece of catfish to coat.
  • Season with S&P
  • Place dredged & seasoned fish on a baking sheet and bake for 10-12 minutes (for thinner fish) up to 16-18 minutes (for thicker fish).

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