Ingredients:

  • 4 skinless Catfish fillets (approx. 6 oz each)
  • 1/2 tsp Kosher Salt (for fish)
  • 1/4 tsp Freshly Ground Black Pepper (for fish)
  • 1 Large Egg, lightly beaten
  • 1 Tbsp Full-fat Milk or Buttermilk
  • 1/2 cup Fine Yellow Cornmeal
  • 1/4 cup Panko Breadcrumbs
  • 1 tsp Smoked Paprika
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Dried Thyme
  • 1/4 tsp Onion Powder
  • Zest of 1 medium lemon
  • 1/2 tsp Kosher Salt (for coating)
  • 1/4 tsp Freshly Ground Black Pepper (for coating)
  • 2 Tbsp Olive Oil or Cooking Spray

Instructions:

  1. Preheat your oven to 220°C (425°F). Lightly coat a wire cooling rack with 1 Tbsp (15 ml) of olive oil or cooking spray. Place the rack inside the rimmed baking sheet. This ensures the bottom of the fish crisps up beautifully.
  2. Pat the catfish fillets very dry using paper towels. Season the fillets lightly with salt and pepper. Set up the wet station by whisking together the egg and milk in the first shallow dish.
  3. Set up the dry station: In the second shallow dish, thoroughly mix the cornmeal, Panko, smoked paprika, garlic powder, thyme, onion powder, lemon zest, remaining salt, and pepper. Ensure the lemon zest is evenly distributed.
  4. Dip one fillet at a time into the wet binder (egg mixture), allowing excess to drip off. Immediately transfer the fillet to the dry coating mixture. Press the mixture firmly onto both sides and edges until the entire fillet is completely encased. Place the coated fillet directly onto the prepared wire rack.
  5. Drizzle the remaining 1 Tbsp (15 ml) of olive oil over the top of the coated fillets. Bake for 18 to 20 minutes.
  6. The fish is ready when the coating is golden brown, crunchy, and the fish flakes easily. Use a thermometer to ensure the internal temperature has reached 63°C (145°F). Allow the fish to rest for 2 minutes before serving.