If you’re putting together a fish fry, try this recipe to brighten up your catfish. You can also pair it with my hush puppies, tartar sauce and coleslaw.

Lemon Pepper Fried Catfish

When it’s time to eat, add Stacey’s special Dill Pickle Tartar Sauce included with the recipe. (Stacey Little/Southern Bite)

Prep time: 15 minutes

Cook time: 20 minutes

Serves: 4

Ingredients

• 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

Instructions

1. Rinse catfish fillets under cool water and lightly pat dry.
2. Add the buttermilk to a shallow dish and coat the fillets in the buttermilk; set aside.
3. In a shallow bowl, stir together the cornmeal, flour, garlic powder and lemon pepper seasoning.
4. Allow excess buttermilk to drip off each fillet; then coat in the breading mixture, pressing lightly to ensure a thick crust.
5. Allow to rest 5-10 minutes.
6. Pour the oil into a deep cast-iron skillet to a little less than halfway full. Heat the oil over medium-high heat until it reaches about 350 degrees.
7. Fry in batches for 5-6 minutes on each side or until golden brown and cooked through.
8. Drain on paper towels. Serve immediately with my Dill Pickle Tartar Sauce.

Notes

For the Dill Pickle Tartar Sauce, go to southernbite.com/dill-pickle-tartar-sauce.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out ”The Southern Bite Cookbook.”