These catfish fillets are coated in a rustic blend of flour and cornmeal, seasoned with onion powder, basil, garlic salt, thyme, and a kick of white and cayenne pepper. Pan-seared in butter until golden and crispy, the coating delivers a crunchy texture with layers of savory, smoky heat. Finished with a squeeze of fresh lemon and a sprinkle of parsley, this dish is both hearty and refreshing—perfect for a weeknight dinner or a weekend feast.