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

Description

Crispy and flavorful Lemon Pepper Fried Catfish that’s easy to prepare and perfect for a delicious main course. This dish combines the zesty tang of lemon pepper seasoning with a golden fried crust that’s sure to impress.

Ingredients

Units Scale

Main Ingredients

- 4 to 6 catfish fillets (1 1/2 to 2 pounds)
- 1 cup buttermilk

Breading

- 3/4 cup plain cornmeal
- 1/2 cup all-purpose flour
- 3 teaspoons garlic powder
- 3 tablespoons lemon pepper seasoning

For Frying

Vegetable or peanut oil

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Instructions

Prepare the Catfish: Rinse the catfish fillets under cool water and lightly pat them dry. Pour buttermilk into a shallow dish and coat each fillet thoroughly in the buttermilk. Set aside.
Make the Breading Mixture: In a shallow bowl, stir together the cornmeal, flour, garlic powder, and lemon-pepper seasoning. Allow the excess buttermilk to drip off the fillets and coat each piece in the breading mixture. Press lightly to ensure a thick crust and let the fillets rest for 5 to 10 minutes.
Heat the Oil: Pour vegetable or peanut oil into a deep cast-iron skillet, filling to a little less than halfway full. Heat the oil over medium-high heat until it reaches approximately 350°F.
Fry the Catfish: Fry the fillets in batches for 5 to 6 minutes on each side, or until golden brown and fully cooked. Drain the fried catfish on a wire rack placed over paper towels.
Serve and Enjoy: Serve immediately with a squeeze of fresh lemon juice and Dill Pickle Tartar Sauce for extra flavor.

Notes

Ensure the oil is properly heated to 350°F for the best results and a crispy crust.
Do not overcrowd the skillet while frying to maintain oil temperature and ensure even cooking.
Letting the breaded fillets rest before frying helps the breading stick better.
Serve with fresh sides like coleslaw or a light salad for a complete meal.
Lemon wedges on the side can enhance the zesty flavor of the dish.

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 1g
Sodium: 600mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 28g
Cholesterol: 90mg