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

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!