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Southern catfish

  • 450 g catfish fillet
  • 35 g coconut flour
  • 1 clove garlic, peeled, mashed
  • 4 tbsp chili powder
  • 4 tbsp almond flour
  • 2 tsp food starch
  • 1 tsp cayenne pepper
  • 1/2 tsp olive oil
  • 1/2 tsp salt, fresh ground
  • 1/2 tsp pepper, fresh ground

  1. Heat oil in a heavy Dutch pan over medium-high heat.
  2. Slice fish fillets in “fingers” and set aside. Do not dry them completely, you'll need them wet to make the crumble adhere. If you wish, you can keep the fish slices in one piece.
  3. Combine starch, almond flour, coconut flour, garlic, chili powder, cayenne, and black pepper in a shallow dish.
  4. Tap each fish stick with the flour mixture, making sure fish is evenly coated.
  5. Fry in heated oil for 3-6 minutes, until golden.
  6. Remove fish sticks with a slotted spoon then set on plate lined with kitchen towel.
  7. Serve with lemon wedges.

Good points

  • No cholesterol

Preparation time: 25 min
Portions: 4
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 226.65 kcal
Carbohydrates: 10.42 g
Cholesterol: 65.25 mg
Sugar: 0.99 g
Protein: 21.79 g
Fat: 11.88 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com