Almond Crusted Catfish
Crispy, flavorful, and irresistibly satisfying, this Almond Crusted Catfish recipe is a healthier, gourmet twist on traditional fried fish. Coated in a savory blend of almond flour, slivered almonds, and fragrant spices like paprika and garlic powder, the catfish fillets achieve a golden, nutty crust that's both gluten-free and protein-packed. A quick sear in olive oil followed by oven-baking ensures tender, flaky fish with an irresistibly crunchy exterior. Finished with a squeeze of fresh lemon juice and a sprinkle of vibrant parsley, this dish comes together in just 25 minutes, making it perfect for weeknight dinners or elegant entertaining. Pair with a crisp salad or roasted veggies for a complete, wholesome meal that's as delicious as it is nutritious!
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Recipe Information
Ingredients
- 4 pieces catfish fillets
- 1 cup almond flour
- 0.5 cup slivered almonds
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 large eggs
- 1 lemon, juiced
- 3 tablespoons olive oil or vegetable oil
- 2 tablespoons fresh parsley, chopped
- 4 pieces lemon wedges (for serving)
Instructions
Preheat your oven to 375°F (190°C). If you prefer a more hands-on method, have a skillet ready for cooking instead.
Prepare a dredging station: In one shallow bowl, whisk the eggs together with lemon juice. In another shallow bowl, combine almond flour, slivered almonds, paprika, garlic powder, salt, and black pepper.
Pat the catfish fillets dry with paper towels to remove excess moisture.
Dip each fillet into the egg mixture, ensuring both sides are coated evenly. Let any excess drip off.
Press each fillet into the almond mixture, covering both sides with a thick, even crust. Gently press down to adhere the crust to the fish.
Heat olive oil in a large oven-safe skillet over medium-high heat. Once the oil is hot, place the prepared fillets in the skillet, crust-side down. Sear for about 2-3 minutes, or until golden brown. Flip the fillets and cook the other side for 2 minutes.
Transfer the skillet to the preheated oven to finish cooking for an additional 5-7 minutes, or until the fish flakes easily with a fork. If you do not have an oven-safe skillet, transfer the fillets to a baking sheet lined with parchment paper before placing them in the oven.
Remove the fillets from the skillet or oven and let them rest for 1-2 minutes.
Garnish with freshly chopped parsley and serve immediately with lemon wedges for an added burst of flavor.
Nutrition Facts
Calories |
1903 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.8 g | 184% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 1534 mg | 67% | |
| Total Carbohydrate | 49.9 g | 18% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 11.1 g | ||
| Protein | 123.4 g | 247% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 520 mg | 40% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2199 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
