Whole30 Southern Fried Catfish Fillet
Elevate your mealtime with this Whole30 Southern Fried Catfish Fillet, a healthier twist on a beloved Southern classic. Perfectly seasoned with a blend of paprika, garlic, onion powder, and a hint of optional cayenne, these catfish fillets are coated in a grain-free breading made from almond flour, arrowroot powder, and coconut flour. Fried to golden perfection in avocado oil, this recipe delivers a crispy texture without sacrificing compliance with Whole30 guidelines. Ready in just 30 minutes, this dish is an excellent option for a quick, flavorful dinner. Serve with fresh lemon wedges for a zesty finish that complements the savory crunch, making it a meal your family won’t forget. Keywords: Whole30 fried catfish, grain-free Southern fried fish, healthy crispy catfish recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces catfish fillets
- 1 cup almond flour
- 0.5 cup arrowroot powder
- 2 tablespoons coconut flour
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper (optional)
- 2 large eggs
- 2 tablespoons unsweetened almond milk
- 0.5 cup avocado oil
- 1 whole (for serving) lemon wedges
Instructions
Rinse and pat dry the catfish fillets with paper towels. Ensure there is no excess moisture for better breading adherence.
In a shallow bowl, whisk together the almond flour, arrowroot powder, coconut flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). This is your breading mixture.
In a separate shallow bowl, beat the eggs with the unsweetened almond milk until fully combined. This will serve as the egg wash.
Set up a dredging station: First, dip each catfish fillet into the egg wash, allowing any excess to drip off. Next, coat the fillet in the breading mixture, pressing gently to ensure an even crust. Shake off any loose breading. Repeat for all fillets.
Heat the avocado oil in a large skillet over medium heat. The oil should be hot enough that a small drop of the breading sizzles immediately when added.
Carefully place the breaded catfish fillets into the hot oil, working in batches if necessary to avoid overcrowding the pan. Fry for 3-4 minutes on each side or until golden brown and cooked through. The internal temperature of the fish should reach 145°F (63°C).
Transfer the cooked fillets to a plate lined with paper towels to drain any excess oil.
Serve immediately with fresh lemon wedges on the side.
Nutrition Facts
Calories |
2646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.6 g | 232% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 3926 mg | 171% | |
| Total Carbohydrate | 156.8 g | 57% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 8.3 g | ||
| Protein | 112.2 g | 224% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 465 mg | 36% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1743 mg | 37% | |
*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.
