Almond beer-battered catfish

Big pieces of meaty white fish get a power-packed Cajun coating made with almonds and traditional seasoning, while the garlic-and-herb-infused beer battering adds another serious layer of flavor to this almond beer-battered catfish.

Almond beer-battered catfish

Almond beer-battered catfish recipe

1/2 cup almond flour
1/2 cup cornstarch
1/4 cup Cajun seasoning
1 tablespoon garlic powder
1 teaspoon baking powder
1 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon ground red pepper
1/2 teaspoon salt
1/2 teaspoon dried oregano
3/4 cup room-temperature beer
1 large egg, lightly beaten
2 cups chopped almonds
Vegetable oil, for frying
1 (1-1/4 pound) catfish fillet, cut into 1-inch pieces
Tartar Sauce (recipe below)
Spicy Almond Catfish Sauce (recipe below)

Tartar sauce

1/4 cup mayonnaise
1 tbsp sweet pickle relish
1 tbsp almond butter
1/2 tsp garlic powder
1/2 tsp Cajun seasoning

Spicy almond catfish sauce

2 tsp almond paste
2 tsp water
2 tbsp oil
1 tbsp malt vinegar
1 tbsp almond flour
1/2 tsp lemon juice
1/2 tsp dried oregano
1/2 tsp chili powder
1/4 tsp Cajun seasoning


Combine flour, cornstarch, Cajun seasoning, garlic powder, baking powder, paprika, black and red pepper, salt and oregano in a medium bowl. Whisk in beer and egg until smooth. Cover and refrigerate for 1 to 2 hours. Meanwhile, prepare tartar sauce and spicy almond catfish sauce.

Line a plate or baking sheet with absorbent paper towels. Place chopped almonds in a shallow dish. In a deep skillet, pour vegetable oil to the depth of about 1/2 inch; heat oil to 375 F using a fryer thermometer. Stir batter, and working with one piece at a time, dip the fish into batter, then dredge fish in almonds, covering all sides generously. Fry the fish a few pieces at a time for 3-4 minutes, turning to brown all sides. Using tongs, transfer fish to paper towel-lined plate (or baking sheet, if using) to drain. Serve hot with tartar sauce and spicy almond catfish sauce.

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Tartar sauce: Mix ingredients together in a small bowl and set aside.

Spicy almond catfish sauce: Whisk together the almond paste and water in a small bowl until smooth. Stir in remaining ingredients.

Nutritional info for the almond beer-battered catfish: Calories 314; Fat 19.5 g; Sat Fat 3.0 g; Mono Fat 10.4 g; Poly Fat 4.8 g; Protein 19 g; Carb 13.8 g; Fiber 2.3 g; Cholesterol 60.6 mg; Sodium 394 mg; Calcium 102 mg; Potassium 414 mg; Vitamin E 5.0 mg.

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