This Low-Carb Cornmeal Crusted Catfish brings all the flavor and crunch of a classic fish fry without the carbs. I used catfish here because it’s tender, mild, and perfect for soaking up that crispy coating, but this method works beautifully with just about any type of fish you have on hand.
The secret to that golden, crunchy crust is a bag of Mrs. Jones Keto Cornbread mix, which makes an excellent substitute for traditional cornmeal. It delivers that familiar texture and flavor you expect from a Southern-style fish coating, while keeping things low-carb and keto-friendly.
Serve this crispy fish alongside my Homemade Tartar Sauce and a fresh, tangy Keto Coleslaw, and you’ve got a meal that tastes as if it came straight from your favorite seafood spot. It’s simple, satisfying, and perfect for when you’re craving comfort food without straying from your goals.
Ingredients
1 tsp. Cajun seasoning
1 tsp. garlic powder
1/2 tsp. salt
1 tsp. cayenne
3 tsp. season salt
1/2 tsp. pepper
2 Tbsp. lemon juice
4 catfish filets
1 egg, beaten
1/2 cup Carbquick
1/4 cup Mrs. Jones Keto Cornbread Mix, use more if needed
3+ Tbsp. oil for frying
Lemon wedges for serving
Instructions
Soak the fish in milk for 30 minutes to eliminate any fishy taste or odor.
In a small bowl, mix Cajun seasoning, garlic powder, salt, cayenne, seasoned salt and pepper.
Cajun Seasoning
Cayenne Pepper
Garlic Powder
Seasoned Salt
Salt
Black Pepper
Place 1 tablespoon of seasoning and the lemon juice in a resealable bag with fish filets. Seal the bag and allow it to marinate overnight.
Set up a breading station by placing Carbquick in a pie plate, Mrs Jones cornbread mix in another and beaten eggs in another. Stir in 1 tablespoon of the seasoning with the cornbread mix.
Heat oil in a skillet. While the oil is heating, dredge the fish filets in the Carbquick, then in the egg, and finally in the cornbread mix.
Fry in the oil until golden on both sides. Add more oil if needed. Serve with lemon wedges.
If you like this recipe, you may also like the following recipes:
Crispy Fish with Tri-Colored Peppers
Easy Low-Carb Catfish with Crispy Cornmeal Crust
Equipment
- Measuring spoons
- 1 measuring cup
- 1 medium bowl for soaking fish in milk
- 1 Small bowl
- 3 pie plates or shallow dishes
- 1 skillet
- 1 knife
- 1 flat spatula
Ingredients
- Milk for soaking fish
- 1 tsp. Cajun seasoning
- 1 tsp. garlic powder
- 1/2 tsp. salt
- 1 tsp. cayenne
- 3 tsp. season salt
- 1/2 tsp. pepper
- 2 Tbsp. lemon juice
- 4 catfish filets
- 1 egg beaten
- 1/2 cup Carbquick
- 1/4 cup Mrs. Jones Almond Flour Not Cornbread mix use more if needed
- 3 Tbsp. oil for frying use more if needed
- Lemon wedges for serving
Instructions
- Soak the fish in milk for 30 minutes to eliminate any fishy taste or odor.
- In a small bowl, mix Cajun seasoning, garlic powder, salt, cayenne, seasoned salt and pepper.
- Place 1 tablespoon of seasoning and the lemon juice in a resealable bag with fish filets.
- Seal the bag and marinate overnight.
- Set up a breading station by placing Carbquik in a pie plate, Mrs. Jones cornbread mix in another and beaten eggs in another.
- Stir in 1 tablespoon of the seasoning with the cornbread mix.
- Heat oil in a skillet.
- While the oil is heating, dredge the fish filets in the Carbquik, then in the egg, and finally in the cornbread mix.
- Fry in the oil until golden on both sides.
- Add more oil.
- Serve with lemon wedges.
