It really doesn’t get much easier than Easy Buttermilk Catfish. Season, dip, dredge, bake. That’s it. That’s all that separates you from a crunchy coated, zesty seasoned fish dinner infused with the tang of buttermilk. In less than half an hour, you could be celebrating this sweet and flaky fish in delicious Southern style! Easy Buttermilk Catfish makes life easy, and that’s no lie!
Ingredients
- 1 1/2 pounds catfish fillets
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup cornmeal
- 1/4 cup plain breadcrumbs
- 1/2 tablespoon Cajun seasoning
- 1/2 cup buttermilk, can substitute milk or 2 eggs, beaten
- refrigerated pesto, optional, to taste, for serving
Directions
Step 1 –Preheat the oven to 425 degrees F.
Step 2 –Line a baking sheet with parchment paper.
Step 3 –Coat the parchment paper with nonstick spray.
Step 4 –Season the catfish fillets on both sides with the salt and the pepper.
Step 5 –In a shallow baking dish, add the cornmeal, the breadcrumbs, and the Cajun seasoning.
Step 6 –In a bowl, add the buttermilk.
Step 7 –Dip each catfish fillet in the buttermilk and then liberally coat it in the cornmeal mixture.
Step 8 –Transfer the coated fillets to the prepared baking sheet.
Step 9 –Repeat the dredging process until all of the fillets are coated.
Step 10 –Bake the fillets until crispy, easily flaked with a fork, and the meat reaches an internal temperature of 145 degrees F, about 15-20 minutes.
Step 11 –Serve immediately, drizzled with the pesto.
