Pan Fried Catfish and Shallot Rings

IMG_2244This is another really easy recipe that can be adjusted if you enjoy spicy or not.  I served this catfish topped with shallot rings (instead of onion rings) for a little crunch and extra flavor.


catfish fillets

1/2 cup gluten-free corn flour

2 tsp cayenne pepper -divided

1 tsp pepper

1 large shallot – sliced into rings

1 tbs milk

1/2 cup olive oil.


In a large skillet, heat the olive oil while you prepare your fish and shallots.  Add 1 tsp of cayenne pepper to the olive oil.

In a medium sized bowl, mix the corn flour, cayenne and pepper.  Divide it into two 1/4 cup measurements.  Coat the fish on each side with the flour mixture.  Then, with the other 1/4 cup, add the milk and coat the shallot rings.

Start with the shallots.  Drop them in gently with a spoon, making sure they sizzle and are frying.  I test beforehand, to make sure my oil is hot enough, with a single ring, then I put them all in when it’s ready.  Then they don’t get soggy.  Frying them should take no more than a minute.  Remove from the oil and place on a paper towel to drain.  Now it’s the fish’s turn.  Do the same but cook it for 3 to 4 minutes on each side, or until the fish is cooked through.

Remove the fish from the pan and also place it on a paper towel to remove the excess oil.  Serve with the onion rings on top and a glass of a spicy red wine!  I like the Apothic Red with this one. If you don’t want to go all spicy just cut back on the cayenne.  Or if you want it even spicier, add more!



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