Baked Catfish

Baked Catfish

Since following the metabolic typing diet, I’m eating more protein, but I’m not eating light meat poultry or fish.  Catfish is a darker fish.

Recently I baked catfish, but I wanted to bread it to keep it moist inside.  I didn’t want to use traditional breading because of the carbs.  Instead I used coconut flour, and it turned out great.  My husband particularly enjoyed it.

Baked Catfish
Recipe type: Main Dish
 
Ingredients
  • 1 pound catfish filets
  • ½ cup coconut flour (or other gluten-free flour)
  • 2 eggs, beaten
  • lemon wedges
Instructions
  1. Preheat oven to 400°. Grease a baking sheet.
  2. Coat each piece of catfish with coconut flour.
  3. Dredge in egg.
  4. Coat with coconut flour again.
  5. Place on the baking sheet and bake at 400° for 15 minutes or until the fish is done.
  6. Serve with freshly squeezed lemon juice.

 



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Comments

  1. Terri says

    A great idea to use coconut flour on fish! Although I do not eat catfish because they are “scavenger” fish which is the reason God instructed the Jewish people to not eat catfish and other scavengers of the sea – the ones without fins. I did eat catfish years ago before I read what I read about it, and it tastes good, but everyone has their own list of what they will not eat. I will definitely try the recipe with another white fish tho – sounds great!

  2. says

    There was a fritter recipe offered and I was looking at the different types of flour that was listed in the recipe. If you could please explain why there were so many different flours ? I’m new to gluten free cooking and baking.
    Thanks,
    P. Kossajda

    • says

      There is no one flour that is a good substitute for wheat flour. The best results often come from a combination. Each flour contributes something and its negative qualities are balanced out by the others. Starches are used to help lighten it.

  3. Candace Y says

    Looks delicious. I’m not into fish and I’m allergic to eggs. I’m new to the gluten free world. I wonder what I can use in place of egg for making it look like the meat has some sort of batter or breadcrumbs with out the gluten.

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