Pioneer Woman Baked Catfish Recipe

Fast, crispy, no-fuss catfish. This baked catfish recipe is coated in seasoned cornmeal, drizzled in olive oil, and baked ’til golden and flaky. Cajun-spiced, oven-crisped, and done in under 30 minutes — perfect for weeknights when you’re hungry, tired, and not in the mood to babysit a skillet.

Ingredients Needed

• ¼ cup extra-virgin olive oil, divided: keeps the fish moist and helps the crust crisp up in the oven.
• 1 cup cornmeal: the base of the crispy coating — gives it that southern crunch.
• 1 tbsp Cajun seasoning: spicy, smoky, salty. Use more or less depending on your mood.
• 4 catfish fillets: fresh or thawed. Pat them dry before seasoning.
• Kosher salt, to taste: brings out flavour.
• Freshly ground black pepper, to taste: optional, but adds a little bite.
• Lemon wedges, for serving: brightens it all up at the end.

How To Make Pioneer Woman Baked Catfish

Preheat the Oven:
Crank it to 425°F (220°C). Drizzle about 2 tablespoons of olive oil onto a large baking sheet. Swirl it around or brush it on if you’re feeling fancy.

Mix the Cornmeal Coating:
On a plate or shallow bowl, stir together the cornmeal and Cajun seasoning. That’s it — simple but bold.

Season + Coat the Fish:
Pat the catfish dry. Sprinkle both sides with salt and pepper. Dredge each fillet in the cornmeal mix, pressing it in so it sticks. Don’t be shy — coat it well.

Bake:
Lay the coated fillets on your oiled baking sheet. Drizzle the rest of the olive oil over the top. Bake for 15 minutes. The crust should look golden, and the fish should flake easily with a fork.

Serve Hot with Lemon:
Squeeze lemon wedges over just before serving. Makes it zingy and fresh. Don’t skip it.

Recipe Tips

• Use a non-stick or well-oiled baking sheet to prevent sticking.
• Press the fish into the cornmeal — helps the crust hold up in the oven.
• Don’t walk away for too long. Overcooked catfish dries out fast.
• Let it rest for 2 minutes before serving — keeps it juicy inside.

How to Store & Reheat

Room Temperature: Not safe. Straight to the fridge once cool.
Fridge: Store in airtight container for up to 2 days.
Freezer: Wrap tightly in foil and freeze for up to 1 month.
Reheating: Reheat in oven at 350°F for about 10 minutes. Avoid microwave — makes it soggy.

Nutrition Facts (Approx. per serving)

• Calories: 150
• Sodium: 300mg
• Protein: 19g
• Fat: 7g
• Carbs: 6g
• Fibre: 1g
• Sugar: 0g

FAQs

Pioneer Woman Baked Catfish Recipe

Recipe by MarryCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

150

kcal

Oven-baked catfish with a crispy Cajun cornmeal crust — golden, flaky, and done in under 30 minutes.

Ingredients

• ¼ cup extra-virgin olive oil (divided)

• 1 cup cornmeal

• 1 tbsp Cajun seasoning

• 4 catfish fillets

• Kosher salt, to taste

• Black pepper, to taste

• Lemon wedges, for serving

Directions

• Preheat oven to 425°F. Drizzle 2 tbsp olive oil onto a baking sheet.
• Mix cornmeal + Cajun seasoning on a plate.
• Season fillets with salt + pepper. Press into cornmeal mix to coat.
• Place fillets on sheet, drizzle with remaining oil.
• Bake 15 mins or until golden + flaky.
• Serve hot with lemon wedges.

Notes

• Don’t skip the lemon — it finishes the flavour.
• Use non-stick or parchment-lined sheet to avoid sticking.
• Make sure fish is dry before coating.
• Reheat in the oven, not microwave, for best texture.