Easy Low-Carb Catfish with Crispy Cornmeal Crust
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.
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.