Easy Low-Fat Oven Fried Catfish

Oven fried catfish is a great alternative to pan-fried catfish. A combination of seasoned fish coating mix and a variety of spices gives this recipe a savory kick in less than 30 minutes.

Easy Low-Fat Oven Fried Catfish

Some of my friends have told me they like this “Fried Catfish” better than the traditional Southern pan-fried catfish!

I have a tendency to agree with them. This dish and this technique are hard to beat. The spices used in the breading are right on, and the fish turns out delicious.

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Easy Low-Fat Oven Fried Catfish
Ingredients
  • 1 lb catfish fillet
  • 1 cup seasoned fish coating
  • 1/2 cup egg substitute
  • Emeril's Original Essence or other creole seasoning, blend
  • salt (optional)
  • black pepper or cayenne pepper (optional)
  • Lemon Wedge
Instructions
  1. Preheat oven to 450°F.
  2. Heavily spray a large non-stick baking pan with non-stick cooking spray.

  3. Pour egg substitute in large shallow bowl. Sprinkle with some Emeril's essence; also some salt and pepper, if you prefer.

  4. Place fish coating on a large plate. Add some Essence to this also, if you wish.

  5. Rinse fish fillets. Squeeze lemon wedges over fish. Sprinkle with Essence, salt and pepper on both side of fish.

  6. Dip in coating. Dip fish in egg substitute, then again in fish coating, and place on baking sheet.

  7. Bake at 450°F for approximately 10-15 minutes, until bottom of fish starts to brown.

  8. Turn fish, and bake about 5-8 minutes more, until fish is browned and crisp.

Serve and enjoy!

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Southern Fried Catfish
Seared Cajun Shrimp With Creamy Lemon Butter Sauce

Hush Puppy Fried Shrimp – Easy Peasy

You will never believe how easy it is to make this Hush Puppy Fried Shrimp recipe right at home! Easy, Peasy, and delicious.

 

If you’ve never had a hush puppy it’s crispy crunchy on the outside and tender and flavorful on the inside.

It’s so easy! What you and your family get is crunchy fried shrimp that tastes just like what you’d get at a restaurant like Red Lobster!

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Hush Puppy Fried Shrimp
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 

Crispy outside just like a hush puppy. Delicious shrimp!

Course: Main Course
Cuisine: American
Keyword: Hush Puppy Fried Shrimp
Servings: 4
Calories: 375 kcal
Ingredients
  • 1 1/2 lbs medium shrimp
  • 3/4 cup Bisquick baking mix
  • 3/4 cup cornmeal
  • 1/4 cup finely chopped green onion
  • 3 tablespoons finely chopped parsley
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 3/4 cup beer
  • 1 egg lightly beaten
  • vegetable oil for frying
Instructions
  1. Peel and devein shrimp and pat dry with paper towels.
  2. Heat 1 inch of oil in a Dutch oven to 375 degrees.
  3. Combine baking mix, cornmeal, onions, parsley, baking powder, garlic salt, cayenne, cumin, and chili powder. Add beer and egg, stirring until smooth.
  4. Coat shrimp in batter and cook in hot oil 2 minutes or until brown (cook in batches if necessary - do not overcrowd). Drain on paper towels. Serve hot.

 

Enjoy!

Up Next:

Simple Shrimp Stir Fry – So Easy & So Good

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Seared Cajun Shrimp with Creamy Lemon Butter Sauce

This Seared Cajun Shrimp with Creamy Lemon Butter Sauce ranks at the top of my list of favorite seafoods. I’m not alone either.

Seared Cajun Shrimp with Creamy Lemon Butter Sauce

Even people who dislike fish seem to enjoy shrimp and there is an endless number of ways in which shrimp may be prepared.

This Cajun shrimp recipe is so good it deserves to be in everyone’s recipe inventory!

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Seared Cajun Shrimp with Creamy Lemon Butter Sauce
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

This Seared Cajun Shrimp With Creamy Lemon Butter Sauce is served over pasta and is one of my favorite shrimp dishes! 

Course: Main Course
Cuisine: Creole
Keyword: Seared Cajun Shrimp With Creamy Lemon Butter Sauce
Servings: 4
Calories: 260 kcal
Ingredients
  • ½ lb medium-size fresh or frozen shrimp peeled and deveined
  • 2 teaspoons Creole seasoning
  • 2 tablespoons olive oil
  • ¼ cup butter
  • 1 teaspoon grated lemon rind
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon minced fresh thyme or parsley
  • 1 16-oz carton heavy whipping cream
  • cups freshly grated Parmesan cheese
Instructions
  1. Sprinkle shrimp with Creole seasoning.
  2. Heat oil in a large skillet over medium-high heat. Add shrimp; cook 2 minutes per side or until shrimp turn pink. Remove from skillet, and keep warm.
  3. Melt butter in skillet over medium heat; add lemon rind, juice, and thyme.
  4. Cook 1 minute. Gradually whisk in cream; bring to a simmer, and cook 5 to 6 minutes or until reduced by one fourth.
  5. Add Parmesan cheese, stirring until cheese is melted.
  6. Serve shrimp and sauce over hot cooked pasta.

Enjoy!

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Quick and Easy Szechwan Style Shrimp

Quick and Easy Szechwan Style Shrimp is a spicy shrimp recipe that really is quick and easy. It’s perfect for company fare.

 

However, it might not be a good recipe for small children or anyone with a tongue that can’t handle the heat.

You can tone down the heat just by adjusting the amount of crushed red pepper you use. For my tastes, however, it’s perfect just like it is.

The sauce makes this recipe. I feel it would probably be just as good with chicken tenders or maybe even some other type of meat. It can also be made in advance.

It’s so good that you might want to consider doubling the sauce ingredients just to have some in the fridge!

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Quick and Easy Szechwan Style Shrimp
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

This Szechwan Style Shrimp is perfect for a main dish for two or appetizer for several! 

Course: Main Course
Cuisine: Asian
Keyword: Quick And Easy Szechwan Style Shrimp
Servings: 2
Calories: 225 kcal
Ingredients
  • 4 tablespoons water
  • 2 tablespoons ketchup
  • 1 tablespoon soy sauce
  • 2 teaspoons cornstarch
  • 1 teaspoon honey
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon ground ginger
  • 1 tablespoon vegetable oil
  • 1/4 cup sliced green onions
  • 4 cloves garlic minced
  • 12 ounces cooked shrimp tails removed
Instructions
  1. In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.
  2. Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened.

 

Enjoy!

Up Next: 

Beer Battered Catfish Dinner – Tex/Mex Style

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Southern Fried Catfish

Classic Southern Fried Catfish in the true Southern tradition depends on buttermilk and cornmeal to give it that distinctly country essence.

Southern Fried Catfish

Thin strips of catfish are dipped in seasoned buttermilk and well sealed in a cornmeal and flour crust before being deep fried.

Traditional accompaniments are hush puppies and buttermilk coleslaw.

However you enjoy your fried catfish, be sure to serve it hot to preserve the excellent crunch and texture.

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Southern Fried Catfish
Ingredients
  • 1 pound catfish fillets cut into 1 x 3 strips
  • ½ cup buttermilk
  • ½ cup water
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 ½ cups fine yellow cornmeal
  • ½ cup all purpose flour
  • 1 teaspoon seafood seasoning such as Old Bay
  • 3 to 4 cuts vegetable oil for frying
Instructions
  1. Whisk together the buttermilk, water, kosher salt and black pepper.
  2. In a separate bowl, combine the yellow cornmeal and the all purpose flour with the seafood seasoning.
  3. Dip the strips of the catfish first in the buttermilk mixture, then firmly press them into the cornmeal, covering all sides completely. Lay the strips side by side on a sheet pan and refrigerate the fish for 15 to 30 minutes. This will keep the cornmeal coating attached to the fish.
  4. Heat the vegetable oil in a heavy-bottomed pot such as a Dutch oven over medium high heat – around 375F. Put each strip of coated catfish in the hot oil by holding it with tongs. Swirl the fish a little in the oil before releasing it so that it does not sink to the bottom of the pan. If it sinks to the bottom of the pan and sticks, it will be difficult to turn without breaking the crust.
  5. Deep fry all the fillets in this manner, a few at a time, until they are golden brown on all sides, about 3 to 4 minutes. Remove them with a slotted spoon or tongs and let them drain on a wire rack or paper towels. Serve hot.

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More recipes you might enjoy.

Hush Puppy Fried Shrimp
Easy Low Fat Oven Fried Catfish
Seared Cajun Shrimp With Creamy Lemon Butter Sauce