cup all-purpose flour ▢3 teaspoons garlic powder ▢3 tablespoons lemon pepper seasoning ▢vegetable or peanut oil for frying
Instructions ▢Rinse catfish fillets under cool water and lightly pat dry. Add the buttermilk to a shallow dish and coat the fillets in the buttermilk; set aside. ▢In a shallow bowl stir together the cornmeal, flour, garlic powder, and lemon-pepper seasoning. Allow excess buttermilk to drip off each filet then coat in the breading mixture, pressing lightly to ensure a thick crust. Allow to rest for 5 to 10 minutes. ▢Pour the oil into a deep cast-iron skillet to a little less than halfway full. Heat the oil over medium-high heat until the oil reaches about 350°F. ▢Fry in batches for 5 to 6 minutes on each side or until golden brown and cooked through. Drain on a wire rack over paper towels. Serve immediately with a squeeze of fresh lemon juice and my Dill Pickle Tartar Sauce.
To keep warm, place on a wire rack on a large baking sheet and keep in a warm oven.
Please note: If nutritional values are provided, they are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
