Crispy Lemon Pepper Fried Catfish
A classic Southern dish with a modern twist, this lemon pepper fried catfish is crispy on the outside and tender on the inside, offering a burst of zesty flavor in every bite.
Equipment
- 1 Deep fryer or large skillet for frying
- 1 mixing bowls
- 1 tongs for flipping
Ingredients
Main Ingredients
- 4 catfish fillets
- 1 cup buttermilk
- 2 tablespoons lemon pepper seasoning
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- Salt to taste
- Vegetable oil for frying
Instructions
Preparation
- In a large bowl, combine the buttermilk and 1 tablespoon of lemon pepper seasoning. Submerge the catfish fillets in the mixture and marinate in the refrigerator for at least 30 minutes.
- In another bowl, mix together the cornmeal, flour, remaining lemon pepper seasoning, garlic powder, cayenne pepper, and salt. This will be the coating for the catfish.
Cooking
- Pour oil into a deep fryer or large skillet to about 2 inches deep. Heat to 350°F, ensuring the oil is hot enough before frying.
- Remove the catfish from the marinade, letting excess drip off. Dredge each fillet in the cornmeal mixture, then carefully place in the hot oil. Fry for 4-5 minutes on each side, until golden brown and crispy.
Serving
- Once cooked, remove the catfish and drain on paper towels. Serve hot, garnished with lemon slices and additional lemon pepper seasoning if desired.
Storage
- Store any leftover catfish in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for about 10 minutes for best results.
Notes
Pro Tips: For extra crispiness, double dip the catfish in the cornmeal mixture. Maintain oil temperature to prevent soggy fish.
Ingredient Substitutions: Use panko breadcrumbs instead of cornmeal for a different texture.
How to Serve: Pair with coleslaw and tartar sauce for a classic meal.
Storage & Freshness: Best eaten fresh but can be reheated in the oven.
Make-Ahead Tips: Marinate the catfish overnight for deeper flavor.
Ingredient Substitutions: Use panko breadcrumbs instead of cornmeal for a different texture.
How to Serve: Pair with coleslaw and tartar sauce for a classic meal.
Storage & Freshness: Best eaten fresh but can be reheated in the oven.
Make-Ahead Tips: Marinate the catfish overnight for deeper flavor.