Keto Crispy Cajun Catfish
Keto Crispy Cajun Catfish

It’s Friday. Back when I was growing up, that was the International Day for Fried Fish! Our fish of choice was always catfish, perch, and buffalo. You remember Buffalo fish, don’t you? It’s the kind with way too many bones. For us, a piece of white bread and a little corner of spaghetti always did the trick. You know, a little squirt of hot sauce, Louisiana, of course, always helped too.

Just because we’re doing keto, doesn’t mean we can’t indulge. Well, the bread is a definite no-no. But, the fish…fried…it is. Oh, and I opted for peanut oil. I know it’s not 100% keto, but hey, shoot me – lol. You can choose to fry in the oil of your choice or the air fryer.

Side note, I bet a little olive oil sear and finishing in the oven wouldn’t be so bad.

Here goes!
Keto Crispy Cajun Catfish

4 medium sized catfish fillets
1 teaspoon of Kosher salt
1/2 teaspoon of black pepper
1/2 teaspoon of garlic powder
1 tablespoon of Cajun seasoning
1/2 teaspoon of onion powder
1/2 teaspoon of ground fennel
1 cup of avocado mayonnaise
3 cups of superfine ground almond flour
2 tablespoons of arrowroot powder
Oil, for frying

First, in a large bowl season the fish with the Kosher salt, black pepper, garlic powder, Cajun seasoning, onion powder, and ground fennel. Then, set aside to marinate for about 15 minutes.

Next, add in the mayonnaise and toss well. Make sure each piece of fish is coated evenly. In another large bowl, combine the almond flour and arrowroot powder. Ensure the mixture is combined really well. Then, dredge each piece of fish in the almond flour mixture. This gets a little messy, but it’s worth it. Once each piece of fish has been coated, set aside for 20 minutes to allow the coating to adhere.

When you’re ready, preheat the oil for frying. Fry each piece of fish on one side until golden brown. Then, flip and fry on the other. Being careful, remove the fish from the hot oil and place on paper towels to drain the excess oil. Enjoy while it’s still warm.