February 7, 2023
Louisiana with salsa, blackened catfish

Keto Catfish Recipes

Blackened Keto Catfish

1 teaspoon of powdered garlic

1 teaspoon of powdered onion

Oregano, dry, 1 teaspoon

1 paprika teaspoon

0.5 tsp. red pepper

1 teaspoon of seasoning salt

1 tablespoon of black pepper, ground

4 filets of catfish

Olive oil, two tablespoons

14 cup olive oil and 6 cups fresh broccoli florets

Salt to taste, sea salt

To taste, freshly ground black pepper

Set oven to 450 degrees Fahrenheit.

A sizable baking sheet should be greased and set aside.

gently drizzle olive oil over the broccoli florets in the bowl.

Stir to ensure even coating.

Add salt and pepper according to taste.

On a baking sheet, distribute the seasoned broccoli evenly and roast for 10-15 minutes at 450 degrees F, tossing once halfway through. When the broccoli is properly roasted, remove it from the oven.

Prepare the catfish while the broccoli is roasting.

Combine salt, paprika, red pepper flakes, dried oregano, garlic powder, onion powder, paprika, black pepper, and ground pepper in a small bowl.

Apply seasoning mixture to the catfish’s two sides.

Add 1 tablespoon of olive oil to a big skillet and heat it up.

When the fish flakes easily using a fork, add two Heartland Catfish filets to the skillet and cook for 2 to 4 minutes on each side.

Repeat with the second pair of catfish filets and the last tablespoon of olive oil.

Serve with roasted broccoli right away.

Louisiana Keto C-fish with Salsa

1/2 tsp. Sea Salt

2 tsp. Smoked Paprika

1/2 tsp. Cayenne Pepper 1/2 tsp. Red Pepper Flakes

1 teaspoon of dry celery

Garlic Powder, 2 tsp.

1 tsp. Black Pepper

2 Filets of catfish

Lime Juice, freshly squeezed

1-2 tbsp.

Oil from olives

Salsa

1 diced Roma tomato 1/4 bunch chopped cilantro 1/2 jalapeno

Pepper, chopped 1/4 cuke, diced Freshly squeezed lime juice, to taste

Instructions\sCatfish

To make the Louisiana seasoning, whisk together the kosher salt, smoked paprika, red cayenne pepper, mild pepper flakes, diced celery, powdered, and black pepper until everything is well mixed.

Squeeze fresh lime juice over the catfish filets and then coat them evenly on both sides with the seasoning mix.

Put the olive oil in a cast iron skillet and heat it on medium-high for about 2 to 3 minutes.

Cook each side of the filets for 4-5 minutes.

The fish is complete when it feels flaky (with a fork).

Add a squeeze of lime juice and the salsa on top to finish (optional).

Salsa

Mix the tomato, cilantro, jalapeno, and cucumber together in a small glass bowl until everything is well-mixed.

Add one squeeze of lime juice (optional).

Baked Keto Catfish

Ingredients

This baked catfish dish only calls for a few basic ingredients. The recipe card below contains a list of precise measurements. Resist the temptation to use ketocal powder instead of almond meal. It will spoil the taste.

Here is a list of everything you will require:

Almond meal: If all you have is blanched almond flour, that will also work. If you’d prefer, you can also use the same quantity of ordinary or gluten-free breadcrumbs.

Black pepper and Kosher salt: If using fine salt, cut back on the amount you use, so the meal doesn’t become overly salty.

Spices: Cayenne pepper, dried thyme, dried oregano, dried onion powder, garlic powder, onion powder, and paprika. Verify the freshness of your spices. A dish might easily be ruined by a stale spice. Using personal experience!

Before coating the fish filets in the almond meal, dip them in butter.

The smooth European butter is favored. However, any butter can work.

New Orleans Keto C-fish

4 filets of medium-sized catfish

Kosher salt, 1 teaspoon

Black pepper, half a teaspoon

Garlic powder, half a teaspoon

Cajun seasoning, 1 tablespoon

Onion powder, half a teaspoon

1/8 teaspoon of fennel seeds

Avocado mayonnaise in a cup

Superfine milled almond flour, 3 cups

Arrowroot powder, 2 teaspoons

For frying, oil

You should first season the fish with pink Himalayan salt, white pepper, powdered garlic, blackfish seasoning, leek powder, and crushed fennel in a big bowl. After that, set aside for 15 minutes to marinate.

Next, add the mayo, then thoroughly combine.

Make sure the coating is applied equally to each chunk of fish.

The arrowroot powder and almond flour should be combined in a separate big basin.

Make sure the mixture is thoroughly blended.

Next, coat each chunk of fish with the flour mixture made from almonds.

The mess that results from this is worthwhile. After coating each chunk of fish, leave it alone for 20 minutes to let the coating stick.

Heat the frying oil when you are ready.

Each fish piece should be fried until golden brown on one side, then the other and continue to fry.

Fish should be carefully removed from hot oil and placed on paper towels to absorb any excess oil.

Savor this right out of the oven by tossing it onto newspaper on your table. Then dig in!

Keto C-fish Stew

Ingredients

2/batch of avocado oil

28 oz., 1/2 small yellow onion, chopped, 2 medium celery stalks, diced, 1/2 large bell pepper, diced, and 2 minced garlic cloves (794 g) can burn

Crushed, roasted tomatoes

6 fl oz/177 ml or 3/4 c

seafood stock or broth

Frank’s hot sauce, 2 tablespoons

Coconut aminos, 1 tablespoon

1 teaspoon fish sauce

1/4 teaspoon liquid smoke (sugar-free)

Smoked paprika, 1 1/2 teaspoons

Sea salt, 1/2 tsp, and ground black pepper, 1/2 tsp

Dried oregano leaves, 1/4 teaspoon

1/8 of a teaspoon dried thyme 1 celery seed

One bay leaf weighs 1 lb (16 oz/454 g).

Clean catfish fillets, cut into 1-inch pieces. Chop fresh parsley for garnish.

Instructions

You should heat the avocado oil over medium-low in a big soup pot.

Add the onion, celery, bell pepper, and garlic when it’s hot, and sauté until barely translucent.

Stir thoroughly after adding the full can of fire-roasted tomatoes, the seafood stock, and the rest of the ingredients.

Bring to a boil, then lower the heat to a simmer, cover, and cook for 30 minutes. Stirring occasionally will prevent burning on the bottom.

After adding the catfish chunks, simmer for an additional 10 minutes or until fish is flaky.

Serve hot, garnished, with finely chopped fresh parsley and green onion slices. Remove from the heat.