Pan-Fried Lemon Butter Catfish

This Pan-Fried Lemon Butter Catfish is a go-to weeknight favorite in my kitchen thanks to its crisp edges and zesty lemon finish. The recipe transforms humble catfish fillets into a golden treat with just a few simple pantry ingredients. Bright lemon and fresh parsley keep every bite tasting light and satisfying.

I found this dish when I needed a fast dinner after a long day and now my family requests it any time they see catfish at the market. The zing of lemon makes it feel fresh whether it is summer or winter.

Ingredients

• Catfish fillets: Fresh sturdy fish that stays moist and holds coating well
• All-purpose flour: Creates the crisp crust and helps seasonings stick choose unbleached for best flavor
• Paprika: Adds warmth and a touch of color use the freshest paprika you have
• Garlic powder: Brings a mellow savory layer look for pale golden powder for best taste
• Cayenne pepper: Gives gentle heat adjust for your spice comfort
• Salt and black pepper: Both enhance every flavor grind your pepper fresh for a nice kick
• Unsalted butter: Gives sauce a rich silky base letting you control sodium levels
• Olive oil: Raises the smoking point for frying and brings lightness try for extra virgin if possible
• Lemon juice and zest: Deliver punchy tartness use unwaxed lemons and zest right before serving
• Fresh parsley: Finishes the dish with herbal brightness chop just before garnishing
• Lemon wedges: For squeezing tableside always use vibrant yellow lemons

Step-by-Step Instructions

Prepare the Catfish:

Rinse the catfish fillets under cold water and pat thoroughly dry with paper towels. Make sure each fillet is moisture free so the flour coating sticks well and crisps up in the pan.

Mix Dry Ingredients:

Combine the flour paprika garlic powder cayenne salt and pepper in a shallow dish. Stir these together until the color is even and all the spices are well distributed. This mix is the secret to flavorful crust.

Dredge the Fillets:

Coat each fillet entirely in the seasoned flour mixture. Press gently so an even layer clings to each side. Tap off any excess flour so the crust does not get clumpy when frying.

Heat the Pan:

Add olive oil and three tablespoons butter to a large skillet. Set over medium-high heat. Let the butter melt completely and just begin to foam but do not let it brown.

Fry the Catfish:

Lay the floured fillets into the hot pan without crowding. Fry for four to five minutes on the first side until deep golden. Flip with a wide spatula and cook the other side until crisp and the fish is fully opaque. If needed cook in two batches for the best crust.

Make the Lemon Butter Sauce:

When fillets are done remove them to a plate lined with paper towels. Lower the heat and add the remaining butter to the skillet with lemon juice and zest. Stir constantly until the butter melts completely and the sauce forms. Scrape up any golden bits for extra flavor.

Serve:

Arrange the crispy catfish fillets on serving plates. Generously drizzle with homemade lemon butter sauce. Scatter freshly chopped parsley over the top and offer lemon wedges for extra brightness at the table.

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My favorite thing is the hint of zest in the sauce which wakes up the entire meal. I always remember how we laughed the first time my cousin tried to sneak the last fillet off the platter.

Storage Tips

Store leftover catfish in an airtight container and refrigerate for up to two days. For best results place a paper towel underneath to soak up moisture. Reheat gently in a nonstick skillet to regain crispness. Avoid microwaving as it softens the coating.

Ingredient Substitutions

If you cannot find catfish try tilapia cod or flounder for similar cooking and taste results. For a gluten free version you can swap regular flour for a blend made with rice flour and cornstarch. Fresh dill can be substituted for parsley if you prefer its flavor.

Serving Suggestions

Pair this bright catfish with simple sides like steamed rice sautéed green beans or a crunchy slaw. Sometimes I serve it over mashed potatoes to let the sauce soak in. Warm crusty bread also works for sopping up extra lemon butter.

Cultural Context

Catfish is a southern classic in the United States and pan frying is a cherished preparation for gatherings. The combination of butter and lemon is rooted in traditional fish dishes across the South and Midwest lending both comfort and vibrance to the plate.

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Once you get comfortable with the basics this method works for lots of other fish fillets. Mixing up the herbs or adjusting the spice gives you endless variations. Happy frying

Frequently Asked Questions

→ What type of catfish works best for pan frying?

Fresh, skinless catfish fillets work best, as they are tender and absorb flavors well without falling apart in the pan.

→ How do I get a crispy coating on the fillets?

Dredge the fillets thoroughly in the seasoned flour, shake off the excess, and fry them in hot oil and butter until golden brown on both sides.

→ Can I adjust the spice level?

Yes, reduce or increase the cayenne pepper to suit your desired heat. You can also omit it entirely for a milder taste.

→ What sides pair well with this dish?

Serve with steamed vegetables, rice, or creamy mashed potatoes to complement the savory and citrusy notes.

→ How do I prevent the fish from sticking to the pan?

Ensure the skillet, oil, and butter are hot before adding fillets. Avoid overcrowding the pan to allow even browning.