Baked Catfish Recipe: How to Make Simple Baked Catfish

Baked catfish is made by basting catfish in butter and herbs and baking it in the oven until golden. Catfish is a freshwater fish that’s often farmed and sold skinned because its scaleless skin can be difficult to remove. Catfish gets its name from the barbels (fleshy filaments) hanging from its mouth, which look like cats’ whiskers. It’s in the same family as carp, but catfish’s simpler skeletal structure makes it easier to fillet. Channel catfish is the most common species in the US, where it’s availablae year-round.

Follow this easy recipe to make the best oven-baked catfish:

1. 1. Dry the fish. Pat the catfish dry so the compound butter will adhere to the fillet. If the fish is too wet, the herbs and seasonings won’t stick properly, and the flavor will end up on the bottom of the baking dish.
2. 2. Make herb butter. Combine the compound butter ingredients in a small bowl. Experiment with different herbs and spices you enjoy. Start with fresh parsley and dried oregano, and build from there with other dried herbs, like basil and thyme, and spices like Cajun seasoning or onion powder. You can also add other fresh herbs like cilantro, tarragon, or thyme.
3. 3. Bake the catfish. Spread the compound butter all over the fish fillets and bake in the oven until golden brown and crispy around the edges. You will know it’s cooked through when the fish flakes easily with a fork.
4. 4. Garnish and serve. Garnish baked catfish with a sprinkling of chopped fresh parsley and lemon wedges for squeezing over top. Serve the fish as a main dish with a side of rice or grits to soak up all of the delicious, buttery sauce.