Based on the breading of this recipe (which is also really good, by the way!), I tweaked it for use on catfish nuggets tonight. The results? The whole family LOVED them!
Gluten-free Catfish Breading (for pan frying up to 2 1/2 lbs. of catfish nuggets)
- 1/2 cup coconut flour
- 1/2 cup almond flour (I used sweet white rice flour when I made the original recipe linked above)
- 1/2 tsp. onion powder
- 1/2 tsp. dried parsley flakes
- 3/4 tsp. Italian seasoning
- a generous pinch of salt
- 1 egg or 2 egg whites
- 1/2 c. milk
1. Mix all of the dry ingredients together in a bowl.
2. In another bowl, mix the wet ingredients together.
3. In a 3-4 inch deep skillet over medium, heat the oil that you’re going to cook them in. You’ll probably want to use at least 3/4 – 1 c. to start out with. I used Tropical Traditions’ Organic Palm Shortening. You may need to replenish the oil as you go as some will be absorbed into the breading.
4. When the oil has heated up, dip a catfish nugget into the egg/milk mixture and then into the breading. Place it into the skillet. Repeat until the skillet floor is mostly covered. Let them cook until they are a medium brown color and then flip them over to cook for a few more minutes.
5. Repeat until all of the catfish nuggets are cooked up. This amount of breading was just right to cover 2 1/2 lbs of catfish nuggets.
We enjoyed them with slaw and steamed broccoli. For condiments, these go well with an organic or homemade probiotic ketchup – you may even want to try your hand at making a homemade tartar sauce. I did, and ended up using both mayonnaise and sour cream to attain a flavor we all liked.
And, of course, if you try it, I’d love to hear how you liked it (or not)!