Almond-Crusted "Fried" Catfish with Cocktail Sauce
Sugar Snap Pea Sauté
Ingredients
- 1 large egg
- ½ cup almond flour
- ½ tsp salt
- ¼ tsp smoked paprika
- ¼ tsp pepper
- 2 (8-oz) catfish fillets
- 3 Tbsp olive oil
- ⅓ cup ketchup
- 2 tsp prepared horseradish
- ½ Tbsp fresh lemon juice
- 1 lemon, cut into wedges
Instructions
- Beat egg 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 hot oil 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
- 1 Tbsp butter
- ½ (8-oz) pkg sugar snap peas
- 1 Tbsp chopped fresh flat-leaf parsley
Side Dish Instructions
- Melt butter in a large skillet over medium-high heat; add peas, and sauté 5 minutes.
- Remove from heat. Toss with parsley. Season with salt and pepper to taste.
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