Fried Lemon Pepper Fish

    40 minutes

    A great way to cook fresh fish fillets. Also works well with whole small fish like garfish or bream. Serve with rice and a salad.

    69 people made this

    Serves: 6 

    • 1 1/2 cups (185g) plain flour
    • 1/2 cup polenta
    • 1 tablespoon lemon pepper
    • 4 eggs
    • 6 fillets white fish
    • 65g margarine

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

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

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    Reviews in English (48)


    Broiled instead of frying in margarine and it was terrific! Use fairly thick fillets and broil about 6-8 inches from element. Remove when golden brown& check for flakiness. Great recipe!  -  12 Jun 2002  (Review from Allrecipes USA and Canada)


    This was sooo good, flakey and moist! Very simple. I can only imagine that the person who burned it had the temp up way too high as I had, if anything, too much margarine. I can give one note, I bought "pre marinated" lemon pepp. catfish from the local Raleys (always very fresh there). I also added just a pinch of salt to the flour mixture. I would DEFINITELY serve this to my in-laws..and that's sayin' something! Thanks Hallie! P.s...this was my fist catfish..2nd fish!  -  06 Jan 2003  (Review from Allrecipes USA and Canada)


    Okay, tasty catfish, but, heavens, I can't see the need for *4* eggs. One was plenty for the 2lbs of catfish nuggets I used. And had leftover breading as well. I would decrease the breading and probably up the cornmeal ratio also. Used a mixture of butter and oil for frying. Fried up nice and quick and browned easily. Good fish!  -  22 Feb 2007  (Review from Allrecipes USA and Canada)