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lundi 26 février 2024


Lemon Pepper Hot Dipped Catfish


Lemon Pepper Hot Dipped Catfish

I have such fond memories of fishing with my grandfather and then coming back and frying fish right in his yard using an old propane fish fryer. He would clean and fillet the fish right outside using the water hose and then he’d fry them up after a simple cornmeal dredge.  

There’s something about eating a piece of fried catfish that takes me right back to those summer days in Camden, Alabama.


  • 4 to 6 catfish fillets (1 1/2 to 2 pounds)
  • 1 cup buttermilk
  • 3/4 cup plain cornmeal
  • 1/2 cup all-purpose flour
  • 3 teaspoons garlic powder
  • 3 tablespoons lemon pepper seasoning
  • vegetable or peanut oil for frying


  1. 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.
  2. 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.
  3. 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.
  4. 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.


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