Baked Whole Catfish Sunday Style
There's something special about a whole catfish baked golden and tender, sitting pretty on your Sunday table. This is how we do catfish when we want it fancy but not fussy — seasoned just right, baked until the meat flakes off the bone, and finished with a little butter and lemon that makes everybody reach for seconds. It's company-worthy but simple enough that you won't be stuck in the kitchen all day.
Cooking tutorial
Ingredients
- 2 whole catfish (about 2 to 3 lbs each), cleaned and gutted
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional, for a little kick)
- 4 tbsp butter, melted
- 2 lemons (1 sliced, 1 cut into wedges for serving)
- 1 medium onion, sliced into rings
- 4 cloves garlic, smashed
- Fresh parsley or green onions for garnish
Instructions
- 1
Preheat your oven to 375°F. Rinse the catfish under cold water and pat them completely dry inside and out with paper towels.
- 2
In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, paprika, and cayenne if you're using it.
- 3
Rub the seasoning mix all over both fish, inside the cavity and outside on the skin, making sure you get it everywhere.
- 4
Line a large baking sheet with aluminum foil and spray it with cooking spray. Lay the onion slices and smashed garlic on the foil, then place the seasoned catfish on top.
- 5
Tuck several lemon slices inside each fish cavity and lay a few more slices on top of the fish. Brush the melted butter generously all over both fish.
- 6
Bake for 40 to 45 minutes, until the fish flakes easily with a fork and the skin is slightly crispy around the edges. Baste with the pan juices halfway through if you think about it.
- 7
Let the fish rest for 5 minutes, then transfer carefully to a serving platter. Garnish with fresh parsley or green onions and serve with lemon wedges on the side.
Pro Tips
- ★If your catfish are on the larger side, add another 10 to 15 minutes to the baking time — you want the thickest part near the backbone to flake easy.
- ★Save those pan drippings and onions — spoon them right over the fish when you serve it, or drizzle over rice on the side. That's where all the flavor is.