1. Prepare the Catfish:
Pat Dry the Fillets: Start by patting the catfish fillets dry with paper towels. This will help the coating adhere better and create a crispier crust.
2. Prepare the Breading Mixture:
Mix Dry Ingredients: In a shallow dish or large plate, combine 1 cup of cornmeal, 1/2 cup of all-purpose flour, 1 tablespoon of lemon pepper seasoning, 1 teaspoon of garlic powder, 1 teaspoon of paprika, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir well to ensure all the spices are evenly distributed.
3. Prepare the Egg Wash:
Whisk the Eggs and Buttermilk: In a separate shallow bowl, whisk together the 2 large eggs and 1/2 cup of buttermilk (or regular milk) until well combined. The egg wash will help the breading stick to the fish fillets.
4. Bread the Catfish:
Coat the Fillets: Working one fillet at a time, dip the catfish into the egg wash, making sure it’s fully coated. Then, dredge it in the cornmeal-flour mixture, pressing lightly to ensure an even coating on all sides. Shake off any excess breading.
Repeat: Repeat the process for all the catfish fillets, placing the breaded fillets on a clean plate or baking sheet.
5. Fry the Catfish:
Heat the Oil: In a large skillet or deep fryer, heat about 1 inch of vegetable oil over medium-high heat. The oil should reach around 350°F (175°C) for optimal frying.
Fry the Fillets: Carefully place the breaded catfish fillets into the hot oil. Fry for about 3-4 minutes on each side, or until the fillets are golden brown and crispy. The fish should reach an internal temperature of 145°F (63°C).
Drain Excess Oil: Once fried, remove the fillets from the oil using a slotted spoon or tongs and place them on a paper towel-lined plate to drain excess oil.
6. Serve:
Plate the Catfish: Serve the lemon pepper fried catfish fillets immediately with lemon wedges on the side for squeezing over the top.
Garnish: If desired, garnish with chopped parsley for a fresh and vibrant touch.
Tips for Success:
Temperature Control: Maintaining the right oil temperature is key to achieving crispy catfish. If the oil is too hot, the breading will burn before the fish is cooked through. If it’s too cool, the fish will absorb too much oil and become greasy.
Use Fresh Oil: For the best flavor and texture, use fresh vegetable oil for frying. Reusing old oil can impart off-flavors and affect the crispiness.
Don’t Overcrowd the Pan: Fry the fillets in batches if necessary to avoid overcrowding the pan. This ensures even cooking and prevents the oil temperature from dropping too much.
Serving Suggestions:
Side Dishes: Pair this lemon pepper fried catfish with classic Southern sides like coleslaw, hush puppies, or cornbread for a complete meal.
Sauce: Serve with tartar sauce, remoulade, or a spicy aioli for dipping.
Beverage: A cold glass of sweet tea or a crisp white wine like Sauvignon Blanc would complement the flavors beautifully.
Why You’ll Love This Recipe:
Crispy and Flavorful: The combination of cornmeal and flour gives the catfish a perfectly crispy crust, while the lemon pepper seasoning adds a bright and zesty flavor.
Easy to Make: This recipe is straightforward and doesn’t require any special equipment, making it perfect for a quick weeknight dinner.
Versatile: You can easily adjust the seasoning to your taste or try different seasonings like Cajun or Old Bay for a different flavor profile.
Enjoy your delicious Lemon Pepper Fried Catfish! This recipe is sure to become a favorite, offering a delightful mix of crunchy texture and tangy, savory flavor. Whether you’re serving it for a family dinner or a casual get-together, this dish is bound to impress.
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