My husband liked this recipe, but I thought it was ok (probably because I like red fish more than I do white fish). I had a problem with the breading falling off the fish as it was cooking. I had huge catfish filets and added about 1/2 tsp salt to the cornmeal/flour mixture. I used the same amount

Broiled instead of frying in margarine and it was terrific! Use fairly thick fillets and broil about 6-8 inches from element. Remove when golden brown& check for flakiness. Great recipe!

A recipe for Crisp Lemon Pepper Catfish - - Ingredients -

PAN-FRIED CATFISH WITH PEPPER & LEMON Yield: 4 Servings 1 tb Lemon peel - grated 2/3 c Buttermilk 2 tb Butter 1 tb Parsley, minced 1/2 ts Cayenne pepper 4 Catfish fillets 1 tb Vegetble oil Lemon wedges Combine cornmeal, flour, lemon peel and cayenne in shallow dish. Season with salt. Pour

1. To marinate the catfish, purie lemon juice, green onions and olive oil in a blender. Pour marinade into a shallow dish and add salt and black pepper to taste. Add catfish fillets, turning to coat. Refrigerate, covered, for 12 to 24 hours to marinate.

Sprinkle the catfish fillets with lemon pepper and sit aside for 5-10 minutes. In a skillet melt the butter over medium heat. Add the fish and cook through. Serve.