The Recipe
You can slice the catfish fillets into 1” strips if you'd like catfish fingers for a party, or you can fry them whole for dinner.
In one bowl, mix together coconut, almond and salt. In another, whisk together eggs and cream.
Heat about 1/2" vegetable oil in a large, deep skillet.
Dip catfish first in coconut mixture, then in egg mixture, then back in coconut mixture. Fry until golden brown, turning once. Don't crowd the pan – do them in batches and keep warm in oven until done.
Serve with wedges of lemon. Serves 4 – 6.