Russ's Lemon and Herb Fried Catfish

Russ Myers


A mouthwatering experience with America's most sought-after fish.

Featured Pinch Tips Video



6-10 servings


1 Hr


15 Min


Pan Fry


4-5 lbs. catfish fillets
2 C. milk, divided
2 eggs
1 C. flour
1 1/2 C. cornmeal
1/2 C. breadcrumbs
1 tsp. lemon and herb seasoning
peanut oil, for frying

Directions Step-By-Step

Cut the fillets into serving size pieces. Soak all the fish in 1 cup (or more) of milk for 1 hour. Mix the cornmeal, breadcrumbs, and seasoning together. Drain the fish and dredge in flour. Lightly beat eggs and combine with 1 cup milk. Dip the fish pieces into the egg-milk mixture. Cover the pieces with the cornmeal mixture. Pan fry a few pieces at a time, turning once, until each side is golden brown. Keep fried pieces in a warm oven until all are fried and ready to serve.

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American
Other Tag: Heirloom