Farmer'S Catfish Fillets
Crispy farmer's catfish fillets with a golden crust, seasoned with lemon pepper and salt, perfect for a flavorful Southern-style seafood meal.
Ingredients
Instructions
- Cut the catfish fillets into medium-sized pieces.
- Season the fish with salt and lemon pepper.
- Beat the egg yolks in a bowl.
- Mix the meal and flour together in another bowl.
- Dip each fish piece into the beaten egg yolks.
- Coat the egg-dipped fish with the meal and flour mixture.
- Heat Wesson oil in a skillet over medium heat.
- Drop the coated fish into the hot oil.
- Cook for about 30 minutes or until the fish is done and golden brown.
Tips & Substitutions
For a lighter alternative, consider using whole wheat flour instead of regular flour. If you want extra flavor, add some garlic powder or cayenne pepper to the meal mixture. For a crunchier texture, try mixing in some cornmeal with the meal. Ensure the oil is hot enough before frying to prevent the fish from becoming greasy.
Serving Suggestions
Serve the catfish fillets hot, garnished with fresh lemon wedges for a zesty touch. Pair them with coleslaw or a refreshing side salad for a complete meal. For a delightful addition, consider serving with a side of Crabmeat Salad or a creamy dipping sauce. This dish also pairs beautifully with a chilled glass of your favorite white wine.
Storage & Reheating
Store any leftover catfish fillets in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through, ensuring they remain crispy. Avoid microwaving as it can make the fish soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Farmer'S Catfish Fillets contains roughly 360 calories, with 14g protein, 53g carbohydrates, and 13g fat. It is an excellent source of iron (102% of the Daily Value), vitamin A (41% of the Daily Value), and protein (27% of the Daily Value), and a good source of vitamin D and vitamin C. Note that it is relatively high in sodium, at 2502mg per serving (109% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fish for this recipe?
Yes, you can substitute catfish with other firm white fish such as tilapia or cod. Just be mindful of the cooking time, as different fish may vary slightly in how long they need to cook until they're done.
What can I use instead of Wesson oil?
You can replace Wesson oil with vegetable oil or canola oil. Both options will provide a neutral flavor and work well for frying. If you prefer a different taste, peanut oil is another great choice for frying fish due to its high smoke point.
How do I know when the catfish is fully cooked?
The catfish is fully cooked when it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork. The exterior should be golden brown and crispy. Keep an eye on the fillets while cooking to ensure they don't overcook.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).