Someone may have already come across this recipe I made, but it’s too good to not share.
My wife and I love fried catfish, but finding a breading that is Paleo and that actually sticks to the fish has been difficult. My wife had all but given up before I took it upon myself to conquer fried catfish. I must have gotten lucky, because I got it right on the first try (and I’ve since been able to replicate it with 100% success!).
- I use fresh, wild-caught catfish. I got 2 lbs of it for this recipe.
- Equal parts of almond flour and cassava flour (about 3 tbs each)
- Salt and pepper in the flour… not a lot, but just to add a little “something.” You can also sprinkle in some cayenne or paprika for color/flavor
- For the oil, I use refined coconut oil. Ensure there’s enough in your pan to cover the fish 1/2 way up.
I heat the coconut oil on high and let the oil get nice and hot. Then, after cutting the catfish filets into four pieces, I use the natural moisture from the fish and pat it into the flour mixture, ensuring that all sides are well-covered. I then carefully place the pieces into the oil and cook them on each side for about3 3-7 minutes, depending on thickness. Turn them carefully with tongs to ensure you don’t pull the “breading” off. The most important part here is to not cook them based on time, but on internal temperature: minimum 145 degrees Fahrenheit.
Once the fish is at temperature, place onto a plate that has a paper towel on it to help get some of the oil out of it. Serve!
My wife, her mother, and my son all say it’s the best catfish they’ve had! It’s really that good! I hope you enjoy it, too. Let me know how it goes if you try this recipe.