Crispy and Spicy Catfish Fillets. A cornmeal mix seasoned with a variety of spices makes a flavorful coating that fries up crispy and crunchy. This catfish is delicious on its own, but you can also serve it with a variety of sauces. Catfish fillets are dredged in a spicy cornmeal coating and broiled for a crunchy on the outside coating with a flaky, tender interior.

Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. This perfectly flavorful oven fried catfish recipe has a spicy edge. Get that fantastic Southern flavor of Fried Catfish without the extra fat of frying. You can cook Crispy and Spicy Catfish Fillets using 7 ingredients and 4 steps. Here is how you cook it.

Ingredients of Crispy and Spicy Catfish Fillets

Prepare of Vegetable oil spray.
You need 1 of large egg.
Prepare 1/2 cup of buttermilk.
It's 2-3 cups of panko breadcrumbs.
You need 8 of 5- to 6-ounce catfish fillets.
It's 1 tablespoon of mixed spices.
It's 1-2 of lemons sliced, for serving.

And this recipe works with other fish as well! If you love oven fried faves like this, try my Crispy Baked Fish Sticks and Oven Fried Chicken Tenders. Transfer to a paper towel-lined plate, season with salt and repeat with the remaining catfish. Lightly brush dressing on all sides of fish.

Crispy and Spicy Catfish Fillets step by step

Position a rack in the top third of the oven and preheat the oven to 400°F. Coat a large baking sheet with vegetable oil spray (I brushed along the foil with vegetable oil instead)..
In a wide, shallow bowl, whisk together the egg and buttermilk. Place the panko (I used coarse bread crumbs) in another wide, shallow dish. Sprinkle the fillets all over with the Old Bay seasoning (I created my own seasoning)..
Working with one fillet at a time, coat it on both sides with the egg mixture and allow the excess to drip off. Place it in the panko (bread crumbs), and coat on both sides. Transfer to the prepared baking sheet. Repeat with the remaining fillets, arranging them on the baking sheet in a staggered formation so they all fit. Spray (brush) the fillets with the vegetable oil..
Bake for 8 minutes. Use a spatula to carefully flip the fillets and spray (brush) them again with oil. Bake until lightly browned, about 8 minutes more. Serve with lemon slices (and garlicky mayochup sauce, optional).

Rinse the catfish fillets, and pat dry. In a shallow bowl, combine the cornmeal, creole seasoning, paprika, sugar, and black pepper. Combine the eggs and hot sauce or water in a another bowl. Dip the fillets in the egg mixture, dredge in the cornmeal mixture, and arrange in the baking pan. How to reheat Fried Catfish: The oven is the best way to reheat your fried catfish in order to keep that crispy exterior.