Paleo Southern Fried Catfish Fillet
Crispy, flavorful, and perfectly golden, this Paleo Southern Fried Catfish Fillet recipe is a healthier twist on a Southern classic! Made with nutrient-dense coconut, almond, and arrowroot flours instead of traditional breadcrumbs, these fillets are paleo-friendly and gluten-free without sacrificing any of the crunch or rich flavor. A blend of smoked paprika, garlic powder, and cayenne pepper adds bold Southern-style spices, while a quick egg wash ensures the breading sticks beautifully as the fillets fry to perfection in coconut or avocado oil. Ready in just 35 minutes, this easy recipe delivers flaky, tender catfish with a satisfying crispness in every bite. Serve with zesty lemon wedges and pair with hearty, wholesome sides like roasted sweet potatoes or sautéed greens for a complete paleo-approved meal that's sure to delight. Perfect for those craving comfort food with a clean-eating twist, this fried catfish recipe is destined to be a crowd-pleaser!
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Recipe Information
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
Instructions
Rinse the catfish fillets under cold water and pat them dry with paper towels.
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.
In a separate shallow bowl, whisk together the eggs and unsweetened almond milk to make an egg wash.
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).
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.
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.
Transfer the cooked catfish to a plate lined with paper towels to drain any excess oil.
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
Calories |
2418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.5 g | 167% | |
| Saturated Fat | 76.6 g | 383% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 719 mg | 240% | |
| Sodium | 2953 mg | 128% | |
| Total Carbohydrate | 207.5 g | 75% | |
| Dietary Fiber | 60.8 g | 217% | |
| Total Sugars | 13.2 g | ||
| Protein | 123.0 g | 246% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 513 mg | 39% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2327 mg | 50% | |
*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.
