Keto Cat Fish Recipe

Keto Fried Fish – Breaded & Crumbed

This deliciously easy Keto Breaded Fish has a crispy outside and tender, flaky inside. It’s perfect for a light dinner or lunch.

Prep: 10min

Total: 20min

Yield: 4

Servings: 150 g

Nutrition Facts : servingSize 150 g, calories 326 kcal, Carbohydrate 4 g, Protein 35 g, Fat 19 g, Saturated Fat 4 g, Cholesterol 144 mg, Sodium 495 mg, Fiber 2 g, Sugar 1 g

Ingredients:

• 1 Egg
• ½ cup Almond Flour
• 1 ounce Parmesan Cheese (finely grated)
• 1 tablespoon Dried Parsley
• 1 Lemon (zest only)
• ½ teaspoon Salt
• ¼ teaspoon Pepper (ground)
• 4 fillets White Fish (150g/5.3oz pieces)
• Oil (for frying)

Instruction:

1. Heat your deep fryer to 180C/355F.
2. Crack the egg into a bowl and whisk well.
3. In another bowl, add the almond flour, parmesan, parsley, lemon zest, salt, and pepper. Mix well.
4. Dip the fish into the egg, then press into the breading. Repeat with the other pieces of fish. (For a thicker crust, dip the breaded fish into the egg and breading a second time).
5. Gently add the fish to the hot oil. Cook for 4-7 minutes, until golden brown and cooked through.
6. Drain off the excess oil.
7. Serve with Keto Coleslaw, lemon wedges, and Keto Tartar Sauce.

Catfish Stew

Prep: 10min

Total: 55min

Yield: 6 servings

Servings: 1/6 recipe

Nutrition Facts : servingSize 1/6 recipe

Ingredients:

• 2 tbsp avocado oil
• 1/2 small yellow onion, diced
• 2 medium stalks celery, diced
• 1/2 large bell pepper, diced
• 2 cloves garlic, minced
• 28 oz (794 g) can fire roasted crushed tomatoes
• 3/4 c (6 fl oz/ 177 ml) seafood broth or stock
• 2 tbsp hot sauce (I used Frank’s)
• 1 tbsp coconut aminos
• 1 tsp fish sauce
• 1/2 tsp liquid smoke (sugar-free)
• 1 1/2 tsp smoked paprika
• 1/2 tsp sea salt
• 1/2 tsp ground black pepper
• 1/4 tsp dried oregano leaves
• 1/4 tsp dried thyme
• pinch celery seed
• 1 bay leaf
• 1 lb (16 oz/ 454 g) cleaned catfish fillets, cut into 1″ chunks
• green onion, sliced, to garnish if desired
• frssh parsley, chopped, to garnish if desired

Instruction:

1. In a large soup pot, heat the avocado oil over medium. When hot, add in the onion, celery, bell pepper, and garlic and sauté until just translucent.
2. Add the entire can of fire roasted tomatoes, the seafood stock, and all the remaining seasonings and stir well.
3. Bring to a boil, then reduce heat to low and simmer 30 minutes, with the lid on, stirring occasionally to keep the bottom from scorching.
4. Add the catfish chunks and continue to simmer an additional 10 minutes, or until the catfish chunks are cooked through and flaky.
5. Remove from the heat, stir well, and serve hot garnished with sliced green onion and chopped fresh parsley, if desired.

Cajun Catfish (low-carb, gluten-free, and delicious!)

This Cajun Catfish is a quick, easy, and delicious weeknight dinner, ready in around 20 minutes! If you don’t have garlic salt (I never do, for some reason), you can use this little recipe to whip some up from garlic powder and table salt. To avoid overcooking the fish, I sometimes take it out when it’s not quite fully cooked (e.g. a little wet inside as opposed to flaky) and cover it with aluminum foil to rest for 10 minutes, at which point it flakes easily. Keep your eye on it, since your filets may be a different thickness than mine were.

Prep: 5min

Total: 20min

Yield: 4

Servings:

Nutrition Facts :

Ingredients:

• 2 tablespoons canola oil
• 2 teaspoons garlic salt
• 2 teaspoons dried thyme
• 2 teaspoons paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon Frank’s Red Hot Sauce
• 1/4 teaspoon black pepper
• 4 catfish fillets (8 ounces each)

Instruction:

1. Preheat the oven to 450 degrees F and spray a 9 x 13-inch baking dish with cooking spray. In a small bowl, whisk together the canola oil, garlic salt, thyme, paprika, cayenne pepper, hot sauce, and black pepper. Brush over both sides of each filet evenly, using all of the spice mixture.
2. Bake for 10-13 minutes or until the fish flakes easily with a fork. Serve immediately.

Baked Catfish with Herbs

Baked Catfish with Herbs – catfish fillets topped with an herb blend, butter and lemon and baked until golden. Quick and easy weeknight dinner.

Prep: 5min

Total: 25min

Yield: 4

Servings: 1

Nutrition Facts : servingSize 1, calories 215 kcal, Carbohydrate 1 g, Protein 28 g, Fat 11 g, Saturated Fat 5 g, Cholesterol 114 mg, Sodium 657 mg, Fiber 1 g, Trans Fat 1 g, Sugar 1 g, unSaturated Fat 5 g

Ingredients:

• 2 tablespoons minced fresh parsley
• 1 teaspoon salt
• ¾ teaspoon paprika
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ½ teaspoon ground black pepper
• 24 ounces catfish fillets ((4 fillets, approx. 6 ounces each))
• Juice of one lemon
• 2 tablespoons melted butter
• ¼ teaspoon garlic powder
• Non-stick cooking spray

Instruction:

1. Preheat the oven to 350 degrees.
2. Combine the parsley, salt, paprika, thyme, oregano, basil and pepper in a small bowl.
3. Sprinkle over both sides of catfish fillets.
4. Place the fillets on a baking pan that has been coated with non-stick cooking spray.
5. Add the melted butter, lemon juice and garlic powder to a small bowl. Mix well to combine.
6. Drizzle the butter-lemon-garlic mixture over the fillets.
7. Bake uncovered for 15-20 minutes or until the fish flakes easily.

Baked Whole Catfish

This Baked Whole Catfish is oven roasted and garnished with herbs and peppers for a tasty, healthy, low carb dish!

Prep: 30min

Total: 80min

Yield: 4

Servings: 4 servings

Nutrition Facts : servingSize 4 servings, calories 347 kcal, Carbohydrate 3 g, Protein 37 g, Fat 19 g, Saturated Fat 3 g, Cholesterol 130 mg, Sodium 98 mg, Sugar 1 g

Ingredients:

• 1 catfish
• 1/4 cup olive oil
• 1/2 red bell pepper
• 1/2 onions (chopped)
• 2 garlic cloves (minced)
• 1/2 tsp ginger root (chopped finely)
• 1 habanero pepper
• 1/2 sprig thyme leaves
• 1/2 sprig dill
• 1 sprig sage

Instruction:

1. Preheat oven to 400.
2. Blend the red bell pepper, habanero and onions.
3. Add the ginger, garlic and herbs, thyme, dill, sage, salt, and blend.
4. Clean the fish using lemon to reduce the fishy smell.
5. Make shallow slices on the fish, about 3 – 4 on both sides.
6. Scoop about half of the pureed mixture into these holes and in the center slit.
7. Keep the other half to use later.
8. Completely wrap the fish in foil and place in bottom rack of oven for 45 mins.
9. Optional: Add 1/4 cup of olive oil to a pan on medium heat, then add the pureed mix and stir for 5mins.
10. Open the foil at the top and leave the fish in for another 5 minutes.
11. Bring out the fish from the oven and garnish with the sauce or drizzle with olive oil if you don’t want to use the sauce.