Another way to fancy-up a bottom-feeding fish. But who doesn’t love catfish? It might not be the freshest-tasting white-meat fish, but it can feed the whole family and they’re fun to catch. Especially in Virginia as a prime catfishing destination. The almond flavor and fresh lemon zest is what ultimately makes this recipe light and refreshing. Plus, the crushed almonds are a healthier alternative to breading for frying.
Serves: 4
Ingredients
| Amount | Ingredient |
|---|---|
| 1 cup | sliced almonds, broken slightly |
| 1 | Rind of lemon , finely grated |
| Salt and pepper to taste | |
| Cayenne pepper to taste | |
| Flour for rolling fillets | |
| 1 | egg, beaten or ¼ cup egg substitute |
| 1-½ lb. | catfish fillets |
| 2 tablespoon | butter |
| 2 tablespoon | vegetable oil |
How to Prepare
Combine and mix the almonds, lemon rind, salt, and the peppers in a shallow bowl. Roll one fillet at a time in flour, then dip it in the beaten egg and immediately press each side into the almond mixture, turning to coat both sides. Heat the butter and oil until hot in a large skillet. Reduce the heat, sauteing the fillets at medium heat until crispy and brown, approximately 4 minutes for each side.