Description
A lighter take on Southern fried catfish, featuring a crisp cornmeal coating and flavorful seasoning. Pan-fried to golden perfection, this dish delivers classic taste with a healthier twist.
Ingredients
- 3 catfish fillets, dried between paper towels
- 1/2 cup unsweetened almond milk
- 1/2 cup cornmeal
- 1/4 cup cassava flour (or flour of choice)
- 1 tablespoon Old Bay Blackened Fish Seasoning
- Salt and pepper, to taste
- Extra virgin olive oil, for frying
- Dried parsley, for garnish
Instructions
- Heat a layer of extra virgin olive oil in a large pan over medium-low heat.
- Pour the almond milk into a bowl. In a separate plate, combine the cornmeal, cassava flour, seasoning, salt, and pepper, mixing well.
- Dip each catfish fillet into the almond milk, then coat thoroughly in the cornmeal mixture.
- Place the coated fillets into the heated pan.
- Cook for about 5 minutes on each side, or until golden brown and cooked through.
- Transfer the cooked fish to a plate lined with paper towels to absorb excess oil.
- Garnish with dried parsley and serve immediately.
Notes
- Ensure the oil is not too hot to prevent burning the coating before the fish cooks through.
- You can substitute almond milk with any milk of choice.
- Serve with a side of coleslaw or roasted vegetables for a balanced meal.
- For extra crispiness, press the coating firmly onto the fillets before frying.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated in an oven for best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: Southern
Nutrition
- Serving Size: 1 fillet
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 540 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 60 mg
