When I started ETWYRT, some three or four years ago now, I was only reaching out to authors I knew and in most cases, considered friends. That has changed over the years as I have decided that this little promo series – and it is, for those of you who came here for the recipe. It’s meant to promote an author, to leave a good taste in your mouth, and perhaps that will appeal to you enough to try their book. I’m a very low-key marketer! Anyway, before I go all food-blogger with a lengthy intro, this is part of the phase of the column where I’m meeting new authors, who approach me to be included.
Danny is one of those. With his book in hand, and fried catfish on his lips, he popped up in my messenger… and I said yes, of course. I’m always going to give a new author a chance. Besides. Fried catfish!
And his book might not be dressed up in spiffy new clothes, but it sounds like a fun escapist fantasy (if you like your fun tinged with a little horror and a lot of wish-fulfillment). A great read for a hot summer night… just like this meal. So check out Shadows on the Road Not Taken, and let’s get started with this recipe.
Low-Carb Fried Catfish
Yes, it’s gluten-free and keto-friendly. With two kinds of hush puppies. You won’t care, even if you aren’t watching your carbs, this is good!
- 2/3 c almond flour
- 1/2 c grated parmesan cheese, ‘sprinkle cheese’ kind you’ll find most commonly
- 2 tbsp cajun seasoning (less if you prefer not spicy)
- 2 eggs, beaten well
- 1 lb catfish (approx four filets)
Put about an inch of oil in a heavy cast iron pan with high sides. I use my chicken fryer for this, you could easily use a dutch oven. Or a wok, for that matter.
Bring the oil to about 300F.
In two shallow dishes, prepare the dredging and breading. In one dish, put the eggs and beat until light and frothy. In the other, mix together the almond flour, parmesan, and seasoning.
Dip each filet, coating well, into the egg, then place it into the almond mixture. I like to cover it well and let it sit a minute to really adhere the breading.
Gently place the fish into the pan. The oil won’t completely cover it and that’s fine. You could deep-fry, I was worried about losing the breading. It stayed on better than I’d feared, however. Cook the fish for 2-3 minutes on each side, turning gently with a slotted spoon or spider. Be gentle! This breading is delicate.
Set aside on a rack or paper towels, and start on the hushpuppies.
Low-Carb Hush Puppies
Hushpuppies aren’t really a recipe so much as they were born of necessity and thrift. A good housewife never wastes, and what’s left of your dredging is waste. Or is it?
Mix together what’s left of your egg, almond flour mix, and add:
1/2 tsp baking powder
also, finely diced onion if you have it. I omitted this (for why, see below) but it was fine.
Scoop this, which should be a firm batter, by the small spoonful and drop it into your hot oil. As I was not deep frying, I turned these after a couple minutes on a side. And gave them a little splashing with the spoon to get the edges. They rose, and were delicious. I was so excited.
For everyone else in your family, here’s how to make regular hushpuppies from scratch:
1/2 onion, diced finely
1 tbsp butter
In a warm skillet, melt the butter and cook the onions until they are translucent. Keep your heat med and you won’t burn them.
In a bowl mix together:
1 teacup of self-rising cornmeal (note: 1 cup will work, plus a little extra. This is how my husband learned from his grandmother to measure cornmeal, and it has become a family thing)
1 tsp salt
1 tsp cajun seasoning
Mix in the onions and butter, then add enough milk to form a stiff batter.
Fry in oil that is at least 300F until slightly puffed and golden brown on all sides.
I served this meal with kale (couldn’t find collards fresh, but Kale is just a fancier leaf, mostly the same flavor). So good. Had an unexpected guest drop by, and his verdict was that it was tasty!
For more recipes, and books, and new authors (maybe to you!) check out the ETWYRT page. It changes and the list keeps growing, so you might want to bookmark it.