Ingredients — 4 servings
- 4 catfish fillets, about 3–4 oz each
- ½ cup fine cornmeal
- ¼ cup almond flour
- 1 egg
- 2 tablespoons unsweetened milk or water
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper, optional
- ¼ teaspoon salt, or less
- 1–2 tablespoons olive or avocado oil for pan-frying
- Lemon wedges
Directions
- Pat the catfish dry.
- Beat the egg with the milk or water.
- Mix cornmeal, almond flour, paprika, garlic powder, onion powder, pepper, cayenne, and salt.
- Dip each fillet in the egg mixture, then lightly coat with the breading.
- Heat a skillet over medium heat and add the oil.
- Cook catfish about 4–5 minutes per side, depending on thickness, until golden and cooked through.
- Drain briefly on a rack or paper towel.
- Serve with fresh lemon.
🥦 Best diabetic-friendly sides
Try:
- Steamed broccoli
- Green beans
- Collard greens
- Cabbage
- Cauliflower
- Large green salad
- Roasted zucchini
For the carbohydrate portion, choose a small serving of brown rice, quinoa, or another high-fiber carbohydrate rather than fries or white bread.
Lower-carb option
For an even lower-carb coating, replace the cornmeal with additional almond flour. You can also skip breading entirely and season the catfish with paprika, garlic, pepper, lemon, and herbs before pan-frying.
Tip: Deep-fried catfish can be considerably higher in calories and fat than pan-fried or air-fried fish, so pan-frying with a small amount of oil or using an air fryer is a better everyday choice. The ADA also recommends cooking with oils such as olive or canola rather than fats higher in saturated fat.
If you tell me whether you want low-carb, keto, or a traditional Southern-style recipe, I can give you a specific catfish recipe with estimated calories and carbohydrates per serving.