Low Carb Southern Fried Catfish Fillet
Indulge in the classic flavors of the South with this Low Carb Southern Fried Catfish Fillet recipe, a guilt-free twist on a beloved comfort food. Crispy, golden fillets are coated in a crunchy blend of almond flour, crushed pork rinds, Parmesan cheese, and spices like paprika, garlic powder, and cayenne for a bold and flavorful crust that's completely low-carb. Perfectly fried in avocado oil for a healthier touch, these catfish fillets deliver all the satisfaction of traditional Southern fried fish without compromising on your nutrition goals. Ready in under 30 minutes, this dish pairs beautifully with lemon wedges and a side of creamy low-carb coleslaw or steamed veggies, making it ideal for a quick family dinner or a weekend treat. Keto-friendly, gluten-free, and absolutely delicious—this recipe will transport your taste buds to Southern comfort without the carbs!
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Recipe Information
Ingredients
- 4 pieces Catfish fillets
- 1 cup Almond flour
- 1 cup Crushed pork rinds
- 0.5 cup Parmesan cheese (grated)
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Cayenne pepper
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 2 tablespoons Heavy cream
- 0.5 cup Avocado oil (or other frying oil suitable for high heat)
Instructions
Pat the catfish fillets dry with paper towels to remove any excess moisture and set them aside on a plate.
In a medium bowl, combine the almond flour, crushed pork rinds, Parmesan cheese, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well to create the breading mixture.
In a separate shallow bowl, whisk together the eggs and heavy cream to create an egg wash.
Dip each catfish fillet into the egg wash, ensuring it is well-coated, and then dredge it in the breading mixture. Press the breading onto the fillet to ensure it sticks well. Repeat this process for all fillets.
Heat the avocado oil in a large skillet over medium-high heat. The oil should be about 350°F (175°C) before adding the fish. To test, drop a small piece of breading into the oil—it should sizzle immediately.
Carefully place the breaded catfish fillets into the hot oil, working in batches if necessary to avoid crowding the pan. Fry each fillet for 5-6 minutes per side, or until the exterior is golden brown and crispy, and the fish flakes easily with a fork.
Once cooked, transfer the fillets to a plate lined with paper towels to drain any excess oil.
Serve hot with lemon wedges and a side of low-carb coleslaw or steamed vegetables for a complete Southern-inspired meal.
Nutrition Facts
Calories |
3432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 271.4 g | 348% | |
| Saturated Fat | 64.0 g | 320% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 5348 mg | 233% | |
| Total Carbohydrate | 32.7 g | 12% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 4.2 g | ||
| Protein | 225.7 g | 451% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1677 mg | 129% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1594 mg | 34% | |
*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.
