I said I wasn’t going to do this often, yet here I am again with another recipe. I decided that I should post this one because now that we’ve had time to test it over the past six months or so, it’s yielded the most amazing and successful fried fish ever.
A little (not important) backstory to this recipe. One evening, Sherry brought home some catfish and asked if I could fry it. I said, “Sure!” and thought about it for a moment. I’d seen some recipes online for Paleo-friendly or Keto-friendly fried fish before, but for one reason or another, they never quite came out right. I decided I’d try something I hadn’t seen elsewhere: a combination of almond flour and cassava flour mixed in a 50/50 ratio. I added some salt and pepper to the mix as well, and I decided I’d try to coat the fish with and without egg. The results were pretty surprising.
I fried a few pieces without egg. Using just the natural moistness of the fish, the flour mixture stuck quite well and didn’t fall away. In fact, the finished texture is like a cornmeal encrusted fried fish. Better yet, the coating doesn’t fall away easily and is crunchy. For a few pieces, I coated the filets in egg and then the flour mixture which yielded a more traditional faux-breading texture. This coating was a little more prone to separating from the fish, but not as easily as some of the other recipes I’ve tried.
Whenever I fry fish now, I do them both ways, about half and half: some with egg, and some without. I actually prefer the flavor without the egg, but others prefer it with egg.
- Prep: 5 minutes
- Cooking: 15 minutes
- 2 lbs Gulf Catfish (or any other white, flaky fish)
- 1/2 Cup almond flour
- 1/2 Cup cassava flour
- 2 eggs
- Coconut oil
- Mix the almond and cassava flours together. Add salt and pepper to taste (and any other spice you’d like to add). Place in a flat bowl.
- Scramble the two eggs into a flat bowl.
- Take the fish, dip into egg ensuring it is completely coated. Then, dip into flour mixture and again ensure it is completely coated.
- Heat coconut oil in frying pan with enough oil to give you at least 1/2 inch deep oil.
- Drop into hot coconut oil. DO NOT MESS WITH IT. This is important: let it sit there untouched for at least 5-6 minutes. Then, carefully flip it over for another 2 minutes. Ensure internal temperature is at least 145 degrees.
- Carefully remove from oil and serve.