Lemon Butter Fish Fillets

Servings: 4
Prep time: 30 minutes


  • 1/3 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup buttermilk
  • 1 egg
  • Panko Bread Crumbs
  • 4 Catfish fillets
  • 1/4 cup vegetable oil
  • 6 tablespoons butter
  • 2 tablespoons lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons chopped fresh parsley


In a shallow dish, combine flour, salt, and pepper; mix well. In another shallow dish, whisk buttermilk and egg. In a third shallow dish, place Panko crumbs. Dredge catfish in flour mixture, then dip in buttermilk mixture. Place in cracker crumbs, coating evenly on both sides. In a large skillet over medium-high heat, heat oil until hot. Fry fish in batches 3 to 4 minutes per side or until golden and fish flakes easily with a fork. Meanwhile, in a small saucepan over low heat, melt butter. Stir in lemon juice, Worcestershire sauce, cayenne pepper, and parsley; heat 2 minutes. Pour butter sauce over catfish and serve.