Lemon Pepper Baked Catfish Recipes

Steps:

• Combine flour, cornmeal and lemon pepper spice; set aside. In a separate bowl, lightly beat eggs.
• In a large frying pan, melt margarine over medium-high heat.
• Working one at a time, dip filets in egg and dredge in flour until well coated. Cook in hot margarine, turning once, until brown on both sides. Drain briefly on paper towels and serve.

Steps:

• In a large resealable plastic bag, combine the lemon juice, butter and Worcestershire sauce. Add the fish; seal bag and turn to coat. Cover and refrigerate for 30 minutes, turning occasionally., Drain and discard marinade. Sprinkle fish with salt and lemon-pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, fish, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until fish flakes easily with a fork.

Steps:

• Lay piece of fish on aluminum foil square Sprinkle fish heavily with paprika (Cover one side) Sprinkle almost as heavy with pepper Sprinkle lightly with salt Lay sliced lemons in a row across each piece of fish (about 1 lemon per 2 pieces of fish) Spoon one dollop of margarine on each side of fish Wrap tightly in aluminum foil Bake at 375 degrees for 30 minutes (OPTIONAL: Place on grill)

Steps:

• Combine oil and lemon juice; brush over both sides of fillets. Combine the remaining ingredients; rub over both sides of fillets. Place in an ungreased 15x10x1-in. baking pan., Bake, uncovered, at 350° for 10-15 minutes or until fish flakes easily with a fork.

Steps:

• Pour the juice of 5 lemons into a glass bowl; whisk in the sea salt and garlic. Add the catfish fillets, cover, and marinate in the refrigerator 1 to 4 hours.
• Preheat the oven's broiler for 400 degrees F (205 degrees C) and set the oven rack to the lowest position.
• Remove the catfish fillets from the marinade, and shake off excess; discard the remaining marinade. Place the fillets on a broiling pan; sprinkle with the lemon pepper seasoning, garlic and herb seasoning, and Creole seasoning. Arrange the lemon slices over the fillets.
• Broil in the preheated oven until the fish flakes easily with a fork, 12 to 15 minutes. You may wish to turn the broiler on fully for the last few minutes if you like the edges of the fish blackened. Sprinkle the fillets with shredded carrot and parsley to garnish. Serve with lemon wedges on the side.

Steps:

• Set oven to 425 degrees.
• Line a baking sheet with foil then spray foil with nonstick cooking spray.
• In a bowl mix the fine dry breadcrumbs with seasoned salt black pepper and cayenne.
• In a bowl combine the mayo, buttermilk, lemon rind, lemon juice, dill and garlic until well combined.
• Brush the fillets on both sides with the mayo mixture.
• Coat evenly with the breadcrumb mixture.
• Place the fillets into prepared baking sheet.
• Sprinkle with more seasoned salt and black pepper if desired.
• Bake for about 20-22 minutes or until the fish flakes with a fork.

Steps:

• In a large resealable plastic bag, combine lemon juice, butter, and Worcestershire sauce.
• Add the fish and seal bag and turn to coat.
• Cover and refrigerate for 30 minutes, turning occasionally.
• Coat grill rack with cooking spray before starting the grill.
• Drain and discard the marinade.
• Sprinkle the fish with salt and lemon-pepper.
• Grill, covered, over medium heat for 4 to 6 minutes on each side or until fish flakes easily with a fork.