Pan-Fried Almond Catfish
Creamy Coleslaw
Ingredients
- 2 large eggs
- 1 cup almond flour
- ¾ tsp salt
- ¾ tsp smoked paprika
- 6 (5-oz) catfish fillets
- 5 Tbsp olive oil, divided
- Lemon wedges (optional)
Instructions
- Beat eggs lightly in a shallow bowl. Stir together flour, salt, and paprika in a second shallow bowl. Dip fish in egg, letting excess drip off. Dredge in flour mixture to coat.
- Cook fish, in 2 batches, in 2½ Tbsp hot oil per batch in a large skillet over medium heat until golden brown and fish flakes with a fork.
- Serve fish with lemon wedges, if desired.
Side Dish Ingredients
- ½ cup olive-oil mayonnaise
- 3 Tbsp apple cider vinegar
- ½ tsp garlic powder
- ¼ tsp kosher salt
- ¼ tsp pepper
- 3 cups shredded cabbage
Side Dish Instructions
- Whisk together mayonnaise, vinegar, garlic powder, salt, and pepper in a large bowl.
- Add cabbage to bowl; toss. Chill until ready to serve.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
373
|
144
|
517
|
| Fat (g) | 28 | 15 | 43 |
| Sat. Fat (g) | 4 | 2 | 6 |
| Protein (g) | 26 | 1 | 27 |
| Carb (g) | 3 | 2 | 5 |
| Fiber (g) | 2 | 1 | 3 |
| Sodium (mg) | 355 | 188 | 543 |
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