Zesty Skillet Lemon Pepper Catfish
A quick and flavorful dish featuring catfish seasoned with lemon and pepper, cooked to perfection in a skillet.
Equipment
- 1 non-stick skillet large
- 1 spatula
- 1 tongs
Ingredients
Main Ingredients
- 4 catfish fillets
- 2 tbsp olive oil
- 1 lemon juiced
- 1 tsp freshly ground black pepper
- 1 tsp salt
- 1/2 tsp garlic powder
Instructions
Preparation
- Pat the catfish fillets dry with paper towels. In a small bowl, combine salt, pepper, and garlic powder. Season both sides of the fillets evenly with the spice mix.
- In a large non-stick skillet, heat the olive oil over medium heat until shimmering. Ensure that the oil is distributed evenly across the skillet.
Cooking
- Carefully place the seasoned fillets into the skillet. Cook each side for about 4-5 minutes, or until the fish is opaque and flakes easily with a fork.
- Once the catfish is cooked, squeeze fresh lemon juice over the fillets. Use tongs to gently lift and coat the fillets in the juice.
Serving
- Transfer the catfish to a serving platter. Garnish with lemon slices and freshly chopped parsley if desired. Serve immediately with your choice of sides.
Storage
- If you have leftovers, allow the catfish to cool completely before transferring to an airtight container. Store in the refrigerator for up to 2 days.
Notes
Pro Tips: Use fresh lemon juice for the best flavor. Avoid overcooking the catfish to maintain its tender texture.
Ingredient Substitutions: Tilapia or cod can be used in place of catfish.
How to Serve: Pair with a side of roasted vegetables or a fresh green salad.
Storage & Freshness: Best enjoyed fresh, but can be stored in the fridge for up to 2 days.
Make-Ahead Tips: Season the fillets up to 2 hours in advance and refrigerate until ready to cook.
Ingredient Substitutions: Tilapia or cod can be used in place of catfish.
How to Serve: Pair with a side of roasted vegetables or a fresh green salad.
Storage & Freshness: Best enjoyed fresh, but can be stored in the fridge for up to 2 days.
Make-Ahead Tips: Season the fillets up to 2 hours in advance and refrigerate until ready to cook.