— 4 to 6 catfish fillets (1 1/2 to 2 pounds)
— 1 cup buttermilk
— 1/2 cup all-purpose flour
— 3/4 cup plain cornmeal
— 3 tablespoons lemon pepper seasoning
— 3 teaspoons garlic powder
— Vegetable or peanut oil for frying
Rinse the catfish fillets in cold water and pat them dry lightly. In a shallow dish, pour the buttermilk and coat the fillets in it; put aside.
Combine the cornmeal, flour, garlic powder, and lemon-pepper seasoning in a small bowl. Allow any remaining buttermilk to drip off each filet before coating in the breading mixture and lightly pressing to ensure a thick crust. Allow for a 5- to 10-minute recovery period.
Fill a deep cast-iron skillet with oil until it’s about halfway full. Heat the oil over medium-high heat until it reaches 350 degrees Fahrenheit (176.67 °C).
Cook for 5 to 6 minutes per side in batches until golden brown and cooked through. Over paper towels, drain on a wire rack. Serve immediately with my Dill Pickle Tartar Sauce and a squeeze of fresh lemon juice.
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