Crispy Lemon Catfish

Southern Living
Crispy Lemon CatfishRecipe
Photo: Jennifer Davick; Styling: Buffy Hargett
Cook times can vary depending on the thickness of the fish.
Makes 4 servings


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Vegetable oil
1 cup instant potato flakes
1/2 teaspoon loosely packed lemon zest
4 (4-oz.) catfish fillets
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
3/4 cup milk


1. Pour oil to depth of 1 inch into a large deep skillet; heat to 350°. Stir together potato flakes and lemon zest. Sprinkle catfish with salt and pepper. Dip catfish in milk; dredge in potato flake mixture, pressing gently to adhere.

2. Fry catfish, in batches, 3 to 5 minutes on each side or until golden brown and fish just flakes with a fork. Drain on a wire rack over paper towels. Serve with Marinated Slaw.

Created date

July 2013