Welcome to the column to go to when you’re a broke, tired college student in a dorm. Today, we’re making a southern classic: Baked Catfish. This is an easy  to make recipe, and a good introduction to fish if you do not already love it. It is also packed with flavor and spice. In this area, there are many ways to fix catfish and other riverbed fish. However, this is among my favorite.

You will need: Two pounds of catfish nuggets (or whole fillets if that is your personal preference), two tablespoons of olive oil, half a tablespoon of chili crisps, half a cup of bread crumbs, two teaspoons of garlic powder, two teaspoons of onion powder, two teaspoons of smoked paprika, two teaspoons of thyme, half a teaspoon seasoned salt, half a teaspoon of MSG, half a teaspoon of black pepper and half a teaspoon of Cajun seasoning. 

First, preheat the oven to 450 F. Combine the bread crumbs with the seasonings in a bowl, and whisk the dry ingredients together. Once well whisked, stir in the olive and chili oil. Finally, mix in the catfish. It should look like a thick marinade.

Photo of crispy baked catfish filets with lemon. (Contributed/eatingwell.com)

Put tin foil on a baking sheet, and spray the pan down. This step is optional but will help greatly when you clean up, as the dish is also greasy in nature. Place the seasoned and oiled catfish nuggets on the baking sheet in a single layer, and then put in the oven for 14 minutes. A key to show if the fish is done is if the catfish flakes when pulled with a fork.

From here, you’ll be able to eat this easily made, delectable finger food with friends, family or even all by yourself. They also make fantastic leftovers and are still great when reheated, whether than be in a microwave or an oven.

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