Almond Fried Catfish with Primal Cocktail Sauce

02 Mar


Happy Friday to all!  And speaking of Friday, this recipe was inspired by those Primal Catholics out there who have given up their love affair with meat on Fridays for fish during Lent ( its only 40 days people…we can do it!)  If you feel left out during your local Church Fish Fry, try this one on for size! It is a relatively easy recipe, replacing the typical fish breading with a tasty almond flour breading. Hope you enjoy!


  • 6 catfish fillets
  • 2 cups of almond flour
  • 1 teaspoon of salt
  • 1 teaspoon of pepper
  • 1/2 teaspoon of paprika
  • 1/2 teaspoon of garlic powder
  • 1 teaspoon of minced onion
  • 1 egg
  • 1 cup of coconut milk
  • 1 cup of walnut oil or coconut oil ( whatever you prefer)


  • Heat skillet with  walnut oil/coconut oil to medium/ high heat.
  • Take two mixing bowls – one small, one large. In the small bowl, whisk your egg and coconut milk until blended – this is your wet batter. In a medium bowl, mix the almond flour and all seasonings – this is your dry mix.
  • Dip each fillet in the wet mix first, shaking off any excess liquid. Lay each fillet in dry mix, covering both sides well. Place in oiled skillet. Cook each side between 4-5 minutes until golden brown. * Take care when flipping, and only flip once . Some of the almond flour breading may fall off, so flip gently with tongs or large turner.  Once finished, remove from skillet and place on a stack of paper towels – blot off excess oil and serve or refrigerate for later.

PRIMAL COCKTAIL SAUCE – makes 1/3 – 1/2 cup

  • 2 tablespoons of tomato paste
  • 1 tsp of olive oil
  • 2 tablespoons of water
  • 1 teaspoon of white vinegar
  • 1/2 teaspoon of honey
  • 2 teaspoons of horseradish sauce
  • dash of salt and pepper
  • dash of onion powder


  • mix all ingredients together in a small bowl – serve with fish


Posted by on March 2, 2012 in Fish, Marinades, The "Kills", The "Picks"


Tags: , , , , ,

7 responses to “Almond Fried Catfish with Primal Cocktail Sauce

  1. Jeromy Virgo

    March 6, 2012 at 2:32 pm

    I really treasure your work , Great post.

    • primalbritt85

      May 27, 2012 at 2:15 pm

      Thank you! If there are any recipes that you would like to see, please let me know.

  2. Crossfitter

    March 8, 2012 at 9:09 am

    cavemen deep fried their foods? yeah.

    • primalbritt85

      March 8, 2012 at 10:13 am

      LOL. I totally agree with you. If my husband had it his way, we would be living in a cave, hunting and fishing, cooking on fires and rocks. But since it IS the 21st century and I love trying to make Paleo meals taste as good as any restaurant quality non-paleo meal, I will do my best to find the most convenient ways for others to eat Paleo foods while keeping the integrity of the diet. As long as the ingredients are Paleo, the method on how its cooked is really irrelevant. Remember, cavemen also didn’t have deep-freezers, microwaves, and food processors, but we use them for modern day conveniences. If you would like, I could give you the same recipe baked in an oven without the frying – Its very good but uses less oils than the recipe posted. Let me know, and thanks for your post!

  3. sheila

    July 9, 2013 at 9:43 pm

    Does the coconut milk give the catfish a coconutty flaver?

    • primalbritt85

      February 13, 2014 at 12:40 pm

      Hi Sheila,

      In my opinion – no, but I think the seasonings used in the almond flour breading help with that and you can also substitute with almond milk if need be. I have had many people who are not coconut fans- like this recipe, but the purpose for the milk is just to have a nice coating for the flour to stick to. I hope this helps!


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