Lemon-Butter Fish Fillets


1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup buttermilk
1 egg
1 sleeve Saltine crackers, crushed (about 40)
4 (6-ounce) U.S. Farm-Raised 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


1.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 cracker crumbs.

2.Dredge catfish in flour mixture, then dip in buttermilk mixture. Place in cracker crumbs, coating evenly on both sides.

3.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.

4.Meanwhile, in a small saucepan over low heat, melt butter. Stir in lemon juice, Worcestershire sauce, cayenne pepper, and parsley; heat 2 minutes.

5.Pour butter sauce over catfish and serve.