Here’s a classic Southern-style Lemon Pepper Fried Catfish recipe—crispy, flavorful, and perfectly seasoned.
Lemon Pepper Fried Catfish
Ingredients
- 4 catfish fillets (about 6–8 oz each)
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 tbsp lemon pepper seasoning
- 1 tsp paprika (optional, for color)
- 1 tsp salt
- ½ tsp black pepper
- 1 cup buttermilk (or whole milk with 1 tsp vinegar)
- Vegetable oil or peanut oil, for frying
- Lemon wedges, for serving
Instructions
1. Prep the fish
- Rinse fillets and pat dry with paper towels.
- Season lightly with salt and pepper.
- Dip fillets in buttermilk, coating well.
2. Dredge
- In a shallow dish, mix cornmeal, flour, lemon pepper, paprika, and a pinch of salt.
- Coat each fillet in the dry mixture, pressing gently so it sticks.
3. Fry
- Heat ½–1 inch of oil in a large skillet over medium-high heat until shimmering (~350°F / 175°C).
- Fry fillets 3–5 minutes per side, depending on thickness, until golden brown and crispy.
- Avoid overcrowding the pan; fry in batches if necessary.
4. Drain
- Place fried catfish on a wire rack or paper towels to drain excess oil.
5. Serve
- Squeeze fresh lemon over the top.
- Optional: serve with tartar sauce, coleslaw, or hush puppies.
Tips for the Best Crispy Catfish
- Buttermilk soak keeps fish tender and helps coating stick.
- Cornmeal + flour mixture gives that classic Southern crunch.
- Oil temperature: Keep it around 350°F; too hot burns coating, too low makes it greasy.
- Spice boost: Add cayenne or garlic powder for extra kick.
If you want, I can also give a “oven-baked version” that’s just as flavorful but uses less oil, perfect if you want crispy fish without deep frying.
Do you want me to do that?
