Can I use frozen catfish fillets for this recipe?

Yes, you can use frozen catfish, but make sure to thaw them completely in the refrigerator overnight before cooking. Pat them thoroughly dry with paper towels before soaking in buttermilk to ensure the breading adheres properly and to prevent splattering when the fish hits the hot oil.

I don't have buttermilk. What can I substitute?

No problem! Make your own buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5-10 minutes until it slightly thickens and curdles. This quick substitution works beautifully in this recipe and many others calling for buttermilk.

My breading keeps falling off during frying. What am I doing wrong?

This usually happens for a few reasons. Make sure you're letting the excess buttermilk drip off before breading, press the coating firmly onto the fish, and allow the breaded fillets to rest for those critical 5-10 minutes before frying. Also, ensure your oil is at the right temperature (350°F) – oil that's not hot enough won't properly set the crust.

How can I tell when the oil is the right temperature without a thermometer?

The wooden spoon test works well: dip the handle of a wooden spoon into the oil. If bubbles form around the wood and float up, your oil is ready. Alternatively, drop a small pinch of your breading mixture into the oil – if it sizzles immediately and rises to the top, you're good to go. If it sinks or burns instantly, adjust your heat accordingly.

Lemon Pepper Fried Catfish Recipe

Name: Lemon Pepper Fried Catfish Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 4 to 6 catfish fillets (1 1/2 to 2 pounds); 1 cup buttermilk; 3/4 cup plain cornmeal; 1/2 cup all-purpose flour; 3 teaspoons garlic powder; 3 tablespoons lemon pepper seasoning; Vegetable or peanut oil

This Southern-style Lemon Pepper Fried Catfish delivers the perfect balance of zesty citrus and peppery kick wrapped around tender, flaky fish. The cornmeal-flour coating creates an irresistibly crispy exterior that locks in all the moisture. Ready in about 35 minutes, this no-fuss recipe transforms humble catfish into a restaurant-quality meal that’s guaranteed to impress even the pickiest eaters in your household.

Why You’ll Love This Recipe

Irresistibly Crispy: The cornmeal-flour mixture creates that perfect crunch we all crave in fried fish, while the buttermilk soak ensures the fish stays moist and tender inside.
Bold Flavor Profile: The combination of lemon pepper and garlic powder packs a flavor punch that elevates catfish from simple to spectacular without being complicated.
Quick Weeknight Solution: When you need dinner on the table fast but don’t want to sacrifice flavor, this recipe delivers restaurant-quality results in just over 30 minutes.
Crowd-Pleaser: Even folks who claim they don’t like fish often change their minds after trying this recipe. The crispy coating and bright flavors make it universally appealing.

Ingredients You’ll Need

Catfish fillets: The star of the show – catfish has a mild flavor and firm texture that stands up beautifully to frying. Make sure they’re fresh for the best results.
Buttermilk: Acts as a tenderizer and helps the breading adhere to the fish. The slight tanginess also complements the lemon flavor perfectly.
Cornmeal: Provides that essential Southern crunch and texture. Yellow cornmeal gives the most authentic flavor and golden color.
All-purpose flour: Works with the cornmeal to create the perfect coating consistency and helps achieve that ideal crispy exterior.
Garlic powder: Adds a depth of savory flavor that balances the brightness of the lemon pepper.
Lemon pepper seasoning: The hero seasoning that gives this dish its signature zing. Look for one with real lemon zest for the best flavor.
Vegetable or peanut oil: For frying – peanut oil has a high smoke point and adds a subtle flavor that works wonderfully with fish.
Fresh lemon wedges: For serving – that final squeeze of fresh juice brings everything to life.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to customize this recipe? Here are some delicious ways to make it your own:

Spice It Up

Add a teaspoon of cayenne pepper or hot paprika to the breading mixture for a spicy kick that pairs beautifully with the lemon.

Try Different Fish

This recipe works wonderfully with other firm white fish like tilapia, cod, or even flounder. Just adjust cooking times for thinner or thicker fillets.

Gluten-Free Option

Replace the all-purpose flour with rice flour or a gluten-free all-purpose blend. The cornmeal already gives you that perfect crunch factor.

Baked Version

For a lighter option, spray the breaded fillets with cooking spray and bake at 425°F for about 15-20 minutes until golden and cooked through.

How to Make Lemon Pepper Fried Catfish

Step 1: Prepare the Fish

Rinse your catfish fillets under cool running water and pat them lightly dry with paper towels. Pour the buttermilk into a shallow dish and submerge the fillets completely. Let them hang out there while you prepare the breading.

Step 2: Create the Breading Mixture

In a shallow bowl, combine the cornmeal, flour, garlic powder, and lemon pepper seasoning. Mix thoroughly to ensure all the seasonings are evenly distributed throughout the breading.

Step 3: Bread the Catfish

Working with one fillet at a time, lift it from the buttermilk and let the excess drip off. Place it in the breading mixture and coat thoroughly, pressing gently to help the breading adhere. Set the breaded fillets aside on a plate and let them rest for 5-10 minutes. This resting time is crucial as it helps the coating stick to the fish during frying.

Step 4: Heat the Oil

Pour your vegetable or peanut oil into a deep cast-iron skillet until it’s a little less than halfway full. Heat over medium-high until the oil reaches approximately 350°F. If you don’t have a thermometer, you can test the oil by dropping a small pinch of the breading mixture into it – if it sizzles immediately and floats, you’re good to go.

Step 5: Fry to Perfection

Carefully place the breaded fillets into the hot oil, being careful not to overcrowd the pan (work in batches if needed). Fry for 5-6 minutes on each side, or until they reach a beautiful golden brown color and the fish flakes easily with a fork.

Step 6: Drain and Serve

Remove the fried catfish and place on a wire rack positioned over paper towels. This setup allows excess oil to drain while keeping the exterior crispy. Serve immediately with fresh lemon wedges for squeezing.

Pro Tips for Making the Recipe

Temperature Matters: Maintain your oil at 350°F throughout the frying process. Too hot, and the coating burns before the fish cooks; too cool, and the fish absorbs excess oil and becomes greasy.
Don’t Skip the Rest: That 5-10 minute rest after breading helps the coating adhere better during frying, resulting in less breading falling off in the oil.
Fresh Oil Makes a Difference: For the cleanest flavor, use fresh oil rather than oil that’s been used multiple times for frying.
Test for Doneness: Catfish is done when it flakes easily with a fork and the interior reaches 145°F. If you don’t have a thermometer, look for opaque, flaky flesh.
Batch Control: Avoid overcrowding the pan, which lowers oil temperature and results in soggy fish. Better to cook in batches and keep finished pieces warm in a 200°F oven.

How to Serve

This crispy catfish truly shines when served piping hot with these perfect accompaniments:

Traditional Southern Style

Serve with creamy coleslaw, hush puppies, and a side of homemade tartar sauce. The cool, creamy sides balance the crispy, zesty fish perfectly.

Lighter Option

Pair with a bright vinegar-based slaw and a simple green salad dressed with lemon vinaigrette to complement the lemon notes in the fish.

Make It a Feast

Turn dinner into a Southern feast by adding sides of mac and cheese, collard greens, and cornbread for a meal that celebrates comfort food at its finest.

Sandwich Style

Place a fillet on a toasted brioche bun with lettuce, tomato, and tartar sauce for an incredible fish sandwich that beats any fast-food version.

Make Ahead and Storage

Storing Leftovers

While fried catfish is best enjoyed fresh, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Separate layers with parchment paper to help maintain some crispness.

Freezing

For best results, freeze the catfish before frying. After breading, place fillets on a parchment-lined baking sheet and freeze until solid, then transfer to a freezer bag. When ready to cook, fry directly from frozen, adding 1-2 minutes to the cooking time.

If you want to freeze already fried catfish, you can, but the texture won’t be quite the same when reheated. Store in an airtight container for up to 1 month.

Reheating

To recrisp leftover fried catfish, place on a wire rack over a baking sheet and heat in a 350°F oven for 10-15 minutes. Avoid the microwave, which will make the coating soggy.

FAQs

Can I use frozen catfish fillets for this recipe?

Yes, you can use frozen catfish, but make sure to thaw them completely in the refrigerator overnight before cooking. Pat them thoroughly dry with paper towels before soaking in buttermilk to ensure the breading adheres properly and to prevent splattering when the fish hits the hot oil.
I don’t have buttermilk. What can I substitute?

No problem! Make your own buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5-10 minutes until it slightly thickens and curdles. This quick substitution works beautifully in this recipe and many others calling for buttermilk.
My breading keeps falling off during frying. What am I doing wrong?

This usually happens for a few reasons. Make sure you’re letting the excess buttermilk drip off before breading, press the coating firmly onto the fish, and allow the breaded fillets to rest for those critical 5-10 minutes before frying. Also, ensure your oil is at the right temperature (350°F) – oil that’s not hot enough won’t properly set the crust.
How can I tell when the oil is the right temperature without a thermometer?

The wooden spoon test works well: dip the handle of a wooden spoon into the oil. If bubbles form around the wood and float up, your oil is ready. Alternatively, drop a small pinch of your breading mixture into the oil – if it sizzles immediately and rises to the top, you’re good to go. If it sinks or burns instantly, adjust your heat accordingly.

Final Thoughts

This Lemon Pepper Fried Catfish recipe transforms an everyday fish into something truly special. The contrast between the zesty, crispy exterior and the tender, flaky fish inside creates a dish that feels both comforting and exciting. Whether you’re cooking for a weeknight family dinner or entertaining friends, this foolproof recipe delivers restaurant-quality results right in your own kitchen. Give it a try – I’m confident it will become a regular in your meal rotation!