I’ll tell you what—fried catfish always feels like summer to me. Growing up, weekends meant big family gatherings where someone would inevitably show up with a bucket of fresh fish from the river. We’d set up outside with a portable stove or even just build a little fire pit, dredge those fillets in seasoned cornmeal, and fry them right there in the yard.
Nothing fancy, just good food, fresh air, and everyone talking over each other. That’s the magic of it.
You don’t need a big backyard fish fry setup to enjoy that flavor, though. A sturdy cast iron pan in your kitchen works just fine. Let me walk you through how I make this lemon pepper fried catfish at home—even in my little apartment kitchen.
Choosing Your Catfish: Fresh or Store-Bought
Honestly, I don’t get to go fishing nearly as much as I’d like these days. Between work, errands, and city life, I usually rely on buying fillets from the local market. If you’re doing the same, ask for farm-raised US catfish if you can.
I like it because it has a clean, mild taste. Some pond-caught catfish can have that earthy, muddy note (I’ve had my share of those growing up), so farm-raised is my go-to for dependable flavor.
Of course, if you’re lucky enough to catch your own, that’s even better. Just clean them well and get ready to fry.
Buttermilk Soak: My Little Insurance Policy
One thing I always do is rinse the fillets and soak them in buttermilk. This step isn’t just for tradition—it genuinely helps keep the fish moist and tender.
Buttermilk also tones down any lingering fishy flavors and helps the breading grab on better. I usually let them sit for at least 20–30 minutes if I have the time. If I’m in a rush, even 10–15 minutes makes a difference.
Sometimes I even add a dash of hot sauce to the buttermilk for a tiny kick.
The Cornmeal Coating: Keeping It Simple but Flavorful
Let’s talk breading. I stick with the classic cornmeal base—no messing around here. A little all-purpose flour helps balance the texture.
For seasoning, garlic powder is non-negotiable in my kitchen. And then there’s the lemon pepper. That bright, citrusy zing with black pepper just sings with fried fish.
I’ll be honest—I’ve tried a few brands over the years, and they all vary a bit. Some are salt-heavy, others need a little extra salt. Always taste your mix before dredging to avoid bland fish.
Letting the Coating Set: A Small Trick That Matters
Once I dredge the catfish, I let it rest on a wire rack or tray for about 5–10 minutes before frying. It’s such a small thing but really helps the coating hold on.
Nothing worse than pulling a fillet out of the oil only to see bald patches where the breading slid off.
Frying Tips: Oil Choices and Timing
I grew up with people swearing by peanut oil for fish frying, and that’s still my favorite. It gives a great flavor and holds up well to high heat. But I know it’s pricier and not an option for everyone.
Vegetable oil works perfectly fine. Don’t let anyone tell you it doesn’t.
Get the oil hot enough that a pinch of cornmeal sizzles right away—about 350–375°F. For average-sized fillets, 5–6 minutes per side is usually plenty. Thinner fillets can be done even faster, so keep an eye on them.
Don’t overcrowd the pan or your oil temperature will drop, and you’ll end up with greasy fish. I usually fry in batches.
Serving: Make It a Proper Fish Fry Meal
Here’s the thing—fried catfish waits for no one. As soon as it comes out of the oil, it’s best eaten hot and crisp.
I like to plan ahead so the sides are ready to go. Hushpuppies, tartar sauce, coleslaw—these aren’t just extras. They complete the meal. Sometimes I’ll even serve fries or buttered cornbread on the side.
I keep a plate lined with paper towels nearby to drain the fillets briefly, but they don’t sit there long. As soon as they’re cool enough to handle, they’re on the table.
And nothing beats handing someone a freshly fried fillet and watching them burn their fingers a little because they can’t wait. That’s real food to me.
Final Thoughts
Fried catfish doesn’t need to be fussy. That’s the whole appeal. A little planning, a few good ingredients, and you’re set.
Whether you’re making it for a big family dinner or just for yourself on a quiet evening, it brings a bit of that slow, easy summer feeling right into your home.
If you’ve never tried lemon pepper in your breading, give it a shot. It’s such a bright, simple way to make a classic even better.
Happy cooking—and don’t forget to share with the people you care about. That’s the best part.
Lemon Pepper Fried Catfish
Crispy, golden, and bursting with bold citrusy flavor, this Lemon Pepper Fried Catfish brings Southern comfort to the table with every bite.
Ingredients
- 4 to 6 catfish fillets (about 1½ to 2 pounds)
- 1/2 cup all-purpose flour
- Vegetable or peanut oil, for frying
- 1 cup buttermilk
- 3 tablespoons lemon pepper seasoning
- 3 teaspoons garlic powder
- 3/4 cup plain cornmeal
Instructions
- Rinse the catfish fillets under cool running water and gently pat them dry. Pour the buttermilk into a shallow dish, then place the fillets in to soak, turning to coat evenly. Set them aside while you prep the breading.
- In another shallow bowl, mix together the cornmeal, flour, garlic powder, and lemon pepper seasoning. Let any excess buttermilk drip off each fillet, then dredge them in the cornmeal mixture, pressing gently so the coating sticks well.
- Set the coated fillets aside to rest for 5 to 10 minutes—this helps the crust set and crisp up better when fried.
- Pour oil into a deep cast-iron skillet until it’s just under halfway full. Heat over medium-high until the temperature reaches around 350°F.
- Working in batches, fry the catfish fillets for 5 to 6 minutes per side or until they're golden brown and cooked through. Once done, transfer them to a wire rack set over paper towels to drain off any excess oil.
- Serve hot with a squeeze of fresh lemon juice. For extra zing, pair with tartar sauce or your favorite dipping sauce.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 535Total Fat 20gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 13gCholesterol 144mgSodium 2410mgCarbohydrates 40gFiber 4gSugar 4gProtein 46g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
