Paleo Southern Fried Catfish Fillet
Savor the bold flavors of the South with this Paleo Southern Fried Catfish Fillet—an irresistible grain-free twist on a classic comfort dish. Perfectly seasoned with smoked paprika, garlic, and a hint of cayenne, these catfish fillets are coated in a crispy blend of coconut flour, almond flour, and arrowroot powder for a crunchy, gluten-free breading. With a golden sear in healthy coconut or avocado oil, this skillet-fried delicacy delivers a mouthwatering crispness while remaining true to your Paleo lifestyle. Ready in just 35 minutes, this recipe is perfect for busy weeknights or casual gatherings. Serve it up with lemon wedges and your favorite Paleo-friendly sides like roasted sweet potatoes or sautéed greens for a satisfying, wholesome meal everyone will love!
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Ingredients
- 4 pieces catfish fillets
- 1 cup coconut flour
- 0.5 cup arrowroot powder
- 0.5 cup almond flour
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 large egg
- 0.5 cup unsweetened almond milk
- 0.25 cup coconut oil (or avocado oil)
- 4 pieces lemon wedges
Directions
Step 1
Rinse the catfish fillets under cold water and pat them dry with paper towels.
Step 2
In a shallow dish, combine coconut flour, arrowroot powder, almond flour, smoked paprika, garlic powder, onion powder, cayenne pepper, sea salt, and black pepper. Mix well to create the breading mixture.
Step 3
In a separate shallow bowl, whisk together the eggs and unsweetened almond milk to make an egg wash.
Step 4
Heat the coconut oil (or avocado oil) in a large cast-iron skillet over medium heat. The oil should be about 1/4 inch deep, and heated to around 350°F (175°C).
Step 5
Dip each catfish fillet first into the egg wash, allowing the excess to drip off. Then dredge the fillet in the breading mixture, ensuring an even coating on both sides. Gently shake off any excess breading.
Step 6
Carefully place the breaded fish in the hot skillet. Cook for 3-4 minutes on each side, or until golden brown and the fish flakes easily with a fork. Work in batches if necessary to avoid overcrowding the pan.
Step 7
Transfer the cooked catfish to a plate lined with paper towels to drain any excess oil.
Step 8
Serve immediately with lemon wedges on the side. Pair with Paleo-friendly sides like sautéed greens or roasted sweet potatoes for a complete meal.
Nutrition Facts
| Serving size | (1041.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2417.9 |
| Total Fat 130.5g | 0% |
| Saturated Fat 76.6g | 0% |
| Polyunsaturated Fat 4.2g | |
| Cholesterol 719.0mg | 0% |
| Sodium 2953.3mg | 0% |
| Total Carbohydrate 207.5g | 0% |
| Dietary Fiber 60.8g | 0% |
| Total Sugars 13.2g | |
| Protein 123.0g | 0% |
| Vitamin D 151.4IU | 0% |
| Calcium 513.3mg | 0% |
| Iron 15.4mg | 0% |
| Potassium 2327.3mg | 0% |
Source of Calories