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Catfish is a versatile and popular fish, often celebrated for its mild flavor and firm texture. It is widely consumed across America, especially in the southern regions, where it's often served in traditional dishes. This freshwater fish is not only delicious but also packed with nutritional benefits, making it a great choice for health-conscious diners.

Pan-Fried Lemon Butter Catfish

Discover the tantalizing flavors of Zesty Pan-Fried Lemon Butter Catfish! This easy-to-follow recipe showcases the delicate taste of catfish paired with a crispy coating and a bright lemon butter sauce. Not only is catfish a healthy source of protein, but it's also sustainably farmed, making it an eco-friendly choice. Perfect for both casual dinners and special occasions, this dish is sure to impress with its deliciousness and vibrant flavors. Enjoy a culinary delight that's approachable for cooks of all skill levels!
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Ingredients
  

4 catfish fillets (about 6 ounces each)

1 cup buttermilk

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon paprika

½ teaspoon cayenne pepper (optional, for heat)

Salt and pepper to taste

4 tablespoons unsalted butter

2 tablespoons olive oil

Zest of 1 lemon

Juice of 1 lemon

Fresh parsley, chopped (for garnish)

Instructions
 

Marinate the Catfish: Start by soaking the catfish fillets in buttermilk for at least 30 minutes. This will tenderize the fish and enhance its flavor.

    Prepare the Coating: In a shallow dish, combine the flour, garlic powder, paprika, cayenne pepper (if using), and a generous pinch of salt and pepper. Mix well.

      Coat the Catfish: Remove the fillets from the buttermilk, allowing excess to drip off. Dredge each fillet in the seasoned flour mixture, pressing lightly to ensure the coating adheres well.

        Heat the Pan: In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat until the butter is melted and bubbling.

          Pan-Fry the Fillets: Carefully place the coated catfish fillets in the hot skillet. Cook for about 4-5 minutes on each side, or until golden brown and cooked through. The fish should easily flake with a fork when done.

            Make the Lemon Butter Sauce: Once the catfish is cooked, remove it from the skillet and place on a plate lined with paper towels to drain excess oil. In the same skillet, lower the heat and add the remaining 2 tablespoons of butter, lemon zest, and lemon juice. Stir well to combine, scraping any brown bits from the bottom of the pan for added flavor.

              Serve: Drizzle the lemon butter sauce over the catfish fillets. Garnish with chopped parsley for a fresh touch.

                Enjoy: Serve your pan-fried lemon butter catfish with your choice of sides, such as garlic sautéed greens or creamy coleslaw.

                  Prep Time, Total Time, Servings: 10 minutes | 45 minutes | 4 servings