Twice Fried Lemon Catfish
2 Sticks of Butter
2 Whole Lemons
2 Cup of Canola Oil
3 Cups of All-Purpose Flour
6 Catfish Fillets
After I skin and fillet about 3 large catfish, I cut them in half. Next I rinse them off, and set them at an angle on a cutting board while in the sink, and let them drain for about 15 minutes. I then season them lightly with salt, black pepper, and a dash of cayenne.
I then pour a shallow covering of canola oil into a medium hot cast iron frying pan. While oil is heating, I then place about three cups of all-purpose flour onto a clean plate. I then coat each slice of catfish.
Once the oil is hot enough (I always test it by placing one finger under running water and then flicking my finger at the pan), place a couple or three slices of catfish into the frying pan. The flames should be medium low. Fry for fifteen minutes per side, or until gold to reddish brown.
After all of the catfish slices have been first fried, clean the cast iron frying pan and place back onto the fire. Once warm (not hot you don't want to burn the butter, because then it just taste waaay too nasty), place 1/2 stick of butter into the pan. Once melted, sprinkle about a teaspoon full of garlic powder into the melted butter. Make certain that you have two lemons sliced in half on the ready.
Squeeze the lemon juice into the frying pan and while the lemon juice is sizzling from the heat, place the catfish on top of the lemon juice area of the pan. Allow the fish slice to simmer for one minute, then sprinkle squeeze more lemon juice into the melted butter and turn the fish over onto that freshly squeezed lemon area. Allow to simmer for one whole minute and remove. After one batch has been last fried, use freshly melted butter, after discarding the used butter. Don't forget to add more garlic powder. Let the lemon squeezing begin once again!
Squeeze lemon juice over fish again, once it's done!
one large cast iron frying pan
one clean white porcelain plate