Ingredients:
- Lemonyaki rub
- fresh catfish fillets, boneless and skin removed
- all purpose flour
- corn starch or rice flour
- buttermilk
- panko bread crumbs
- frying oil
Instructions:
1. Preheat a cast iron pot or dutch oven over medium heat with 2-3” of oil.
2. 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.
3. 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.
4. Once the oil reaches 350°F, fry catfish fillets for 5-7 minutes or until internal temperature reaches 145°F.
5. Sprinkle with more lemonyaki to taste and serve over rice.
Recipe Note
1. For an added flavor boost, marinate catfish in POW POW marinade for 30 minutes to 1 hour.
2. This also works great with Q-Nami or Honey Sriracha rubs
Recipe Provided by Lanes BBQ