Baked bayou catfish with spicy sour cream sauce recipe

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For a crisp texture similar to fried fish, coat the fillets with cornmeal and bake them at a high temperature. Try squeezing a lemon wedge over the fillets to enhance the flavor.

  • Yield: 4 Servings
  • Preparation Time: 5 Minutes
  • Cooking Time: 14 Minutes


  • Cooking spray
  • 2½ tablespoons hot sauce, divided
  • 4 (6-ounce) catfish fillets
  • 1 teaspoon Cajun seasoning (such as Luzianne)
  • 1⁄2 cup yellow cornmeal
  • 1⁄2 cup light sour cream
  • 1⁄8 teaspoon salt
  • 1 lemon, cut into wedges (optional)
  • Chopped fresh parsley (optional)
How to Make It
  1. Preheat oven to 400°.
  2. Line a large baking sheet with foil; coat foil with cooking spray.
  3. Brush 1½ tablespoons hot sauce evenly on both sides of fillets; sprinkle with Cajun seasoning, and dredge in cornmeal, pressing gently. Place fillets on prepared pan. Coat fillets with cooking spray. Bake at 400° for 14 minutes or until fillets flake easily when tested with a fork.
  4. While fillets bake, combine remaining 1 tablespoon hot sauce, sour cream, and salt in a small bowl, stirring with a whisk. Serve fillets with sauce and lemon wedges, if desired. Sprinkle with parsley, if desired.
Nutrition Facts
Serving Size 1
Nutritional Value Per Serving
322 kcal
Calories from Fat:
141.3 kcal
% Daily Value*
Total Fat
15.7 g
Saturated Fat
4.6 g
Trans Fat
0.0 g
524 mg
15.7 g
Dietary Fiber
1.3 g
28.7 g
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.

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