Lemon Pepper Catfish

Photo by Katie Kay

I'm not a big catfish fan.  In fact, catfish would be the very last fish I would ever pick from a menu at a restaurant.  However, I had the BEST Lemon Pepper Catfish in the entire freaking world at a place called Willie's Ice House in Houston.  I worked there for just long enough to sample almost everything on their menu out of sheer boredom.
Even as good as their Taco Salad is (although it wreaks havoc with my intestines) the only thing I order there anymore is the Lemon Pepper Catfish with a side caesar salad.  I crave it.  I wish Matt could find something he liked there because I NEVER get to go, and I think he has something against ordering catfish in a restaurant, too.
I've finally accepted that the only way I'm going to get this catfish with the frequency I'd like is if I learn how to make it myself.  I totally winged it, and it was FAN-FREAKING-TASTIC!  I am so excited because now I never have to beg, barter, or cajole in order to eat at Willie's, and since I do all the cooking (by choice) in our house, I have 100% control over how often I get to eat this fish fillet of awesomeness.
I made this with white rice that I seasoned with pepper, garlic, lemon juice, and a small amount of lemon pepper seasoning.  I also steamed broccoli that we swirled around in the leftover juices on the bottoms of our plates, and it was the 2nd best broccoli I've ever had.
Lemon Pepper Catfish by ME! (inspired by Willie's Ice House)
2 fresh catfish fillets (I bought mine at HEB) 1/4 stick butter 3 lemons Lemon Pepper seasoning Garlic Powder 2 tsp crushed garlic (in a jar) salt and pepper to taste
Heat 1/4 stick butter in a skillet.  My fish fillets were too large to cook both in my skillet without crowding, so I did them one at a time.  While butter is melting, generously season both sides of fillets with lemon pepper seasoning until well-covered, about 1 tsp per side.  Gently smear 1/2 tsp of crushed garlic on all 4 sides of fillets.  Sprinkle a small dusting of garlic powder on each side, and salt and pepper to taste.  Remember, lemon pepper already has pepper in it.
Place fillet in skillet when hot and let it cook for about 3-4 minutes, depending on the thickness of your fillet.  While this is cooking, zest 1 lemon.  Sprinkle half of the zest on the 1st fillet as it cooks.  Flip the fillet and squeeze juice from 1/2 of the zested lemon on the cooked side of the fish.  
Repeat until both fillets are cooked.  Serve with unzested halved lemons as garnish.