Lemon Butter Catfish

There are some things that I always try to have on hand; frozen fish (of all kinds) is one of those items. One of the things I love about it is that it is really a blank canvass. I can do so much and make it fit into any mood. I sometimes refer to it as the “little black dress of the freezer” simply because it can be dressed up or down to fit any occasion. This fish dish is so easy and although I used catfish you can use your favorite fish fillets either fresh or frozen.

Lemon Butter Catfish

¼ cup all purpose flour

2 Tablespoons cornstarch

2 Tablespoons grated parmesan cheese (the kind in the can is fine here)

Salt and pepper to taste

4 catfish fillets (thawed if frozen)

1 Tablespoon olive oil (or as needed)

3 Tablespoons butter (divided)

The juice of 1 lemon

Preheat your skillet over medium high heat.

Add oil and 1 Tablespoon butter to pan.

Combine flour, cornstarch, parmesan, salt and pepper in a flat dish (pie plate works great here) and use to dredge fish. Add fish to hot pan immediately.

Allow fish cook on first side long enough that the fish no longer sticks. If you start in a hot pan, add the fish and leave it alone it will let go when it is ready to turn. Carefully turn fish and cook on second side.

Remove fish to serving plate and add the remaining 2 Tablespoons of butter and the lemon juice to the pan. Allow butter to melt and use a spoon to scrape the bottom of the pan. Pour the butter/lemon mixture over fish and serve immediately.