Name: Baked Catfish with Herbs
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 2 tablespoons minced fresh parsley; 1 teaspoon salt; ¾ teaspoon paprika; ½ teaspoon dried thyme; ½ teaspoon dried oregano; ½ teaspoon dried basil; ½ teaspoon ground black pepper; 24 ounces catfish fillets (about 4 fillets, 6 ounces each); Non-stick cooking spray; 2 tablespoons melted butter; Juice of one lemon; ¼ teaspoon garlic powder

If you love catfish but don’t always want to fire up the fryer, this easy baked version is for you. Topped with herbs, melted butter, and a splash of lemon, these flaky fillets are full of flavor—and ready in under 30 minutes. It’s the kind of weeknight dinner that feels nostalgic and wholesome, without all the extra fuss or oil.

Growing up in the South, fried catfish was a staple at family gatherings and Friday night fish fries. But as much as I love the golden crunch of the deep fryer, I also appreciate a lighter option that still tastes like home. This baked catfish checks all the boxes—crispy edges, tender center, and loads of flavor thanks to a quick herb blend and buttery lemon drizzle.

Why You’ll Love This Baked Catfish

Healthier than fried but still flavorful
Super quick—ready in about 25 minutes
Uses pantry staples you probably already have
No messy oil or frying—easy cleanup too!

Ingredients You’ll Need

Catfish fillets – Fresh or frozen (thawed). Wild-caught or farm-raised both work great.
Butter – Melted and mixed with garlic powder and lemon juice for a rich finish.
Lemon juice – Adds brightness and cuts through the richness of the fish.
Garlic powder – A subtle savory layer in the lemon-butter mixture.
Dried herbs – Thyme, oregano, basil, and parsley build a flavorful crust.
Paprika, salt, and pepper – Round out the seasoning with just the right balance.

How to Make Baked Catfish with Herbs

Preheat the oven
Set your oven to 350°F. Line a baking sheet with foil and spray with non-stick spray for easy cleanup.

Mix your seasoning
In a small bowl, combine parsley, paprika, thyme, oregano, basil, salt, and pepper.

Prep the fish
Pat your catfish fillets dry and lay them on the prepared pan. Sprinkle the seasoning mix evenly on both sides of the fillets.

Make the lemon-butter sauce
Melt the butter and stir in lemon juice and garlic powder. Drizzle this over the seasoned fish.

Bake until flaky
Pop the fish in the oven and bake uncovered for 15–20 minutes, or until the fillets flake easily with a fork.

Serving Suggestions

You can keep it light with roasted asparagus, leeks, or a fresh green salad with vinaigrette. Or, lean into the Southern comfort and serve it with:

Pan-fried zucchini
Butter rice or cheesy grits
Hush puppies or skillet cornbread
A slice of cobbler or fresh melon for dessert

Helpful Tips & Variations

Use foil for easy cleanup – Line your baking pan with foil before spraying.
For a Cajun kick – Mix in a teaspoon or two of Cajun seasoning with the herbs.
Make nuggets – Cut fillets into 2–3 inch pieces for baked catfish nuggets. Great for kids or finger food nights!

FAQs About Baked Catfish

Can I use frozen catfish?
Yes—just thaw it completely and pat it dry before seasoning.

How do I know when it’s done?
The fish should be opaque and flake easily with a fork. The internal temperature should be 145°F.

Can I cook this in the air fryer?
You can! Set your air fryer to 375°F and cook for 10–12 minutes, checking for doneness.

Do I need to soak the catfish in milk first?
It’s optional. Soaking in milk can help mellow out any strong, earthy flavors. If your catfish is fresh and mild, you can skip it.

Final Thoughts

This herb-baked catfish is one of those simple, satisfying recipes that reminds me why Southern cooking doesn’t always have to be fried. It’s comforting, flavorful, and just plain easy to love. Whether you’re trying to eat a little lighter or just want a break from the fryer, this recipe brings all the goodness of a fish fry—without the grease.

Yield: 4