As soon as I found this recipe, I had a hunch it was going to be great. And man, it was! So tasty!

This baked southern fish fry is a love letter to simple, hearty country cooking. Back in my younger days, we used to gather around the kitchen table, the aroma of catfish crisping in the oven wafting through the house. It's a recipe that brings back memories of family, laughter, and the joyous clinking of forks meeting plates. Preparing this dish is more than just cooking; it's reviving a cherished tradition. With a crispy coating and tender, flaky fish, this meal is perfect for those evenings when you want to share a little piece of the heartland with those you love.

This fish fry pairs beautifully with classic southern sides like creamy coleslaw, buttery cornbread, and a generous helping of tangy tartar sauce. Don't forget to add some steamed green beans or a fresh garden salad to round out the meal. And for dessert, a slice of homemade pecan pie wouldn't be out of place, offering a sweet finish to a truly comforting dinner.

Servings: 4

4 catfish fillets
1 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
1/2 cup buttermilk
1 egg
2 tablespoons melted butter
Lemon wedges for serving

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

In a shallow dish, combine the cornmeal, flour, salt, black pepper, paprika, and cayenne pepper.

In another bowl, whisk together the buttermilk and egg.

Dip each catfish fillet into the buttermilk mixture, making sure it's fully coated.

Then, dredge the fillet in the cornmeal mixture, pressing lightly to ensure an even coating.

Place the coated fillets on the prepared baking sheet. Drizzle the melted butter over the top of each fillet.

Bake in the preheated oven for 20-25 minutes, or until the fish is golden brown and flakes easily with a fork.

Serve hot with lemon wedges on the side.

For a bit of a twist, you can substitute the catfish with tilapia or cod, both of which work wonderfully with this recipe. If you prefer a milder flavor, omit the cayenne pepper. For an extra crunch, add a handful of crushed cornflakes to the cornmeal mixture. And if you're watching your calories, you can skip the butter drizzle—though it does add a delightful richness!