1 ¼poundcatfish filets (can use any other white fish), sliced thinly and seasoned with salt and pepper
1 ½cupsalmond flour
3eggs, beaten
canola oil for frying
Dipping sauce
3tablespoonslow-sodium soy sace
2tablespoonsrice wine vinegar
1teaspoon sesame oil
½teaspoonred pepper flakes
¼teaspoonminced garlic
Instructions
Place sliced catfish on top of paper towel to remove excess moisture. Refrigerate for at least 30 minutes.
Assembly: Pour eggs into a shallow bowl. Season with ½ teaspoon salt and pepper. Do the same for flour. Dip fish into almond flour then eggs.
Heat a pan over med high heat. Add oil (I used 1 Tbs for every batch). Add in fish pieces and cook until egg coating starts to get golden and edges crispy. Serve with dipping sauce.