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Where I’m from, Fridays are for a Fish Fry. Local restaurants offer a fish fry special, and my Crispy Baked Catfish is the tastier, healthier version made at home! First, I dredge the fish in some whole wheat flour and spices. Next, I coat the fish in egg whites. Finally, place the fish in a seasoned cornmeal coating for that crispy goodness. The fish is baked until crispy and served with the tartar sauce. Embrace the best day of the week with my Crispy Baked Catfish!

Recipes Similar to Crispy Baked Catfish:

Healthy Baked Onion Rings

Easy Homemade Italian Croutons

Healthy Baked Mozzarella Sticks

Healthy Baked Broccoli Tots

Why Is Catfish Healthy?

Most fish is known for being a good source of healthy fats, which our bodies need but do not produce on their own. These healthy fats promote a healthy heart and reduce the risk of artery and cardiovascular disease. The good fats in question are omega-3 and omega-6 polyunsaturated fats, and most fish is loaded with them. These good fats are also said to fight off heart attacks and strokes, while also keeping your joints pain-free. That’s a lot of benefits!

Incorporating fish into your diet will always be beneficial to your health. If you want more fish recipes, try my Pistachio Crusted Halibut recipe!

Ingredients in Crispy Baked Catfish

white whole wheat flour
1paprika
egg whites
yellow cornmeal
ground flax meal
catfish fillets
black pepper
lemon slices
light mayonnaise
plain, non-fat Greek yogurt
sweet pickle relish
lemon juice
salt

How to Make Crispy Baked Catfish

Preheat the oven to 400°F. Line a baking sheet with foil and place a cooling rack on top of the foil. Coat the rack with nonstick cooking spray.

Combine the flour, paprika, and a pinch of salt and black pepper together in a shallow dish or plate.

In a second shallow dish or bowl, whisk the egg whites thoroughly, so they coat the catfish well.

In a third shallow dish or plate, combine the cornmeal and flax meal.

Season the catfish with the rest of the salt and pepper. Dredge each fillet in the flour mixture and shake off the excess. Next, dip them in the egg whites, and then dredge in the cornmeal mixture, shaking off the excess.

Place each fillet on the prepared baking sheet and coat the tops of them with nonstick cooking spray.

Bake for 12-14 minutes, or until the fish is golden brown and flakes easily with a fork.

Meanwhile, make the tartar sauce by mixing all of the tartar sauce ingredients together in a small bowl. Store in the refrigerator until ready to use.

When the fish is finished, serve each fillet with about 1½ tablespoons of tartar sauce, and a lemon wedge to squeeze.

Recipe

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