Almond-Crusted "Fried" Catfish with Cocktail Sauce
Sautéed Sugar Snap Peas with Garlic
Ingredients
- 2 large eggs
- 1½ cups almond flour
- 1½ tsp salt
- 1½ tsp smoked paprika
- 1 tsp pepper
- 6 (8-oz) catfish fillets
- ½ cup olive oil
- 1 cup sugar-free ketchup
- 2 Tbsp prepared horseradish
- 1 Tbsp fresh lemon juice
- 2 lemons, cut into wedges
Instructions
- Beat eggs lightly in a shallow dish. Stir together flour, salt, paprika, and pepper in a second shallow dish. Dip fish in egg, letting excess drip off. Dredge in flour mixture to coat.
- Cook fish, in 2 batches, in ¼ cup hot oil per batch in a large skillet over medium heat until golden brown and fish flakes with a fork.
- Stir together ketchup, horseradish, and lemon juice; season with salt and pepper to taste. Serve fish with cocktail sauce and lemon wedges.
Side Dish Ingredients
- 4 cloves garlic, minced
- 1½ Tbsp olive oil
- 2 (8-oz) pkg sugar snap peas, trimmed
- ½ cup chicken broth
Side Dish Instructions
- Sauté garlic in hot oil in a large nonstick skillet over medium heat 1 minute or until tender.
- Add peas and broth. Cook 5 minutes or until peas are tender and broth is evaporated. Season with salt and pepper to taste.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 |
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