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Crispy Lemon Catfish

Photo: Jennifer Davick; Styling: Buffy Hargett
Yield Makes 4 servings
Cook times can vary depending on the thickness of the fish.


  • 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
  • Marinated Slaw

How to Make It

  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.