Bake on the middle rack for 12–15 minutes, depending on thickness, until the cornmeal is deep golden brown and the catfish flakes easily with a fork. For extra crunch, you can move the tray to the top rack for the last 1–2 minutes, watching closely so the coating doesn’t burn.
Let the catfish rest on the baking sheet for 2–3 minutes to set the crust, then use a thin spatula to lift the fillets off the foil. Serve hot and enjoy that shatter-y, cornmeal crunch my grandfather insists is the only way to eat fish.
Variations & Tips
If you’re okay bending the 4-ingredient rule a bit, you can add 1/2 teaspoon each of black pepper, garlic powder, or smoked paprika to the cornmeal for extra flavor—my grandfather would say the plain version is the classic, but I sneak in spices when I’m cooking for friends. For a lighter version, reduce the oil on the fillets and skip the extra drizzle on top; they’ll still crisp, just a bit less dramatically. If you don’t have catfish, this same method works with other firm white fish like tilapia or swai, but adjust the time slightly for thinner fillets.
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