Crispy Baked Catfish Fingers with Buttermilk Herb Sauce

Prep Time 25 minutes
Servings 2
Author Debi



  • 2 each 6-8 oz Catfish Fillet - cut into 8-10 large strips
  • ¼ cup flour
  • 1 teaspoon paprika
  • Salt and pepper
  • 1 egg beaten
  • 1 tablespoon fresh orange juice
  • 2 cups croutons or bread crumbs toasted
  • 1 tablespoon flat parsley chopped
  • Cooking spray


  • ¼ cup buttermilk
  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • 1 tablespoon fresh dill chopped
  • 1 teaspoon fresh thyme chopped
  • 1 lemon both juiced and zested
  • 1 teaspoon sugar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard


  • 1 lime cut into wedges


  1. Preheat oven to 375° F

Breading the catfish

  1. Place the flour, paprika, salt, and pepper in a shallow bowl or plate.
  2. Mix the egg and orange juice in a separate shallow bowl.
  3. Place the bread crumbs and parsley in a food processor and pulse until you get fine bread crumbs. Place crumbs in another shallow bowl or on a plate.
  4. Dredge the catfish pieces in the flour, then the egg mix, and finally coat liberally with the bread crumb mixture. Spray the roasting rack with non-stick cooking spray, and place the roasting rack over a baking pan.
  5. Place the fish on the roasting rack, and bake the breaded catfish in the in the 375° oven for 13 minutes.
  6. For the Sauce: While the catfish is baking, combine all the ingredients for the sauce by mixing together vigorously. Set aside in a serving bowl.
  7. To serve: Serve the catfish immediately with fresh lime wedges and the herb dipping sauce. Garnish with additional parsley if desired.

Recipe Notes

Equipment: Baking Sheet, Oven Roasting Rack, citrus zester, juicer