Pan-Fried Lemon Butter Catfish (Print Version)
# Ingredients:
→ Catfish and Seasoning
01 -
4 catfish fillets (approximately 170 grams each)
02 -
65 grams all-purpose flour
03 -
0.5 teaspoon paprika
04 -
0.5 teaspoon garlic powder
05 -
0.25 teaspoon cayenne pepper (adjust as preferred)
06 -
Salt, to taste
07 -
Black pepper, to taste
→ Sauce and Garnish
08 -
115 grams unsalted butter
09 -
2 tablespoons (30 millilitres) olive oil
10 -
3 tablespoons (45 millilitres) fresh lemon juice
11 -
Zest of 1 lemon
12 -
Fresh parsley, finely chopped (for garnish)
13 -
Lemon wedges (for serving)
# Instructions:
01 -
Rinse catfish fillets under cold running water and pat completely dry with paper towels to promote adhesion of the flour coating.
02 -
In a shallow dish, blend all-purpose flour, paprika, garlic powder, cayenne pepper, salt, and black pepper until evenly combined.
03 -
Generously coat each fillet in the seasoned flour, shaking off any excess, and set aside on a plate.
04 -
Heat olive oil and 45 grams of the unsalted butter in a large skillet over medium-high heat. Allow butter to melt and become foamy before proceeding.
05 -
Carefully place the coated catfish fillets into the hot pan. Fry for 4 to 5 minutes per side, ensuring a crisp, golden-brown exterior. Cook in batches as needed to avoid crowding.
06 -
Transfer the cooked fillets to a plate lined with paper towels to drain. Reduce heat, add remaining butter to the skillet along with lemon juice and zest. Stir until butter is melted and sauce is well combined.
07 -
Arrange the crisp fillets on serving plates, spoon over the prepared lemon butter sauce, and sprinkle with chopped fresh parsley. Serve with lemon wedges alongside.
# Notes:
01 -
For best texture, ensure fillets are fully dry before dredging and maintain moderate heat to prevent the butter from burning.