Lemonyaki Fried Catfish

Name: Lemonyaki Fried Catfish
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: Lemonyaki rub; fresh catfish fillets, boneless and skin removed; all purpose flour; corn starch or rice flour; buttermilk; panko bread crumbs; frying oil

By Corey Wood

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Lemonyaki Fried Catfish

Rated 5.0 stars by 1 users

Cuisine

Asian

Author

Lane’s BBQ

Servings

4

Prep Time

15 minutes

Cook Time

15 minutes

Lemonyaki fried catfish is a delectable dish that boasts a perfect balance between tangy and savory flavors with a crispy exterior. It is prepared by coating the catfish fillets in a mixture of flour, panko and our LemonYaki rub. The fillets are then deep-fried until golden brown which ensures an enticing crunch when bitten into. Lemonyaki fried catfish pairs perfectly with sides such as steamed or fried rice or fresh coleslaw and offers budget-friendly yet elegant dinners in place of the usual costly seafood options.

Ingredients

Lemonyaki rub
fresh catfish fillets, boneless and skin removed
all purpose flour
corn starch or rice flour
buttermilk
panko bread crumbs
frying oil

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Directions

Preheat a cast iron pot or dutch oven over medium heat with 2-3” of oil.
Setup a 3 part dredging station. Add flour, corn starch/rice flour, and lemonyaki to one container, then buttermilk in another, and lastly the panko breadcrumbs and more lemonyaki in the third container.
Add your catfish to the flour mixture and coat completely, then shake off excess before dipping into the buttermilk. Let excess buttermilk drip off, then coat in breadcrumb mixture. Make sure to press the breadcrumbs into the fillet firmly to get a thick crust.
Once the oil reaches 350°F, fry catfish fillets for 5-7 minutes or until internal temperature reaches 145°F.
Sprinkle with more lemonyaki to taste and serve over rice.