Robin Benzle food and travel

Coconut Almond Catfish

I love catfish because it's such a mild, flaky white fish. Usually I season it and broil it, but every once in a while I like to splurge and pan-fry it with a coating. The combination of shredded coconut and ground almonds was a winner, especially with my husband.

Ingredients

4 – 6 catfish fillets
1 cup shredded dried coconut
1 cup ground almonds
2 teaspoons salt
2 eggs
2 tablespoons heavy cream
Vegetable oil for frying
1 lemon

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.