prep time: 7 minutes
•
cook time: 6 minutes
•
yield: 4 servings
prep time: 7 minutes
•
cook time: 6 minutes
•
yield: 4 servings
I wasn’t sure if my kids were going to like this meal since I wasn’t a fan of fish when I was a child, but after I made this the first night, they asked for it again the next three nights in a row!
cajun keto mustard:
¼ cup plus 2 tablespoons bacon fat or duck fat, at room temperature
¼ cup prepared yellow mustard
2 tablespoons Cajun Seasoning ( see here )
4 (4-ounce) catfish fillets
3 tablespoons Paleo fat, such as coconut oil, divided
¼ cup Cajun Seasoning ( see here )
1. To make the mustard: Place the softened bacon fat in a small bowl. Add the mustard and Cajun seasoning and stir well to combine; set aside.
2. Place the catfish fillets on a clean surface and pat dry. Melt 1 tablespoon of the Paleo fat and brush it over each side of the fish. Cover each fillet evenly with about 1 tablespoon of Cajun seasoning. Use your hands to rub the spice mix into the fillets.
3. Heat the remaining 2 tablespoons of Paleo fat in a large cast-iron skillet over medium-high heat. Fry the fish in the hot oil. Place another heavy cast-iron skillet on top of the fillets and press down to create a very crispy exterior (or press down with a spatula). Fry for 3 minutes per side, or until the fish is cooked through (the cooking time will depend on how thick your fillets are).
4. Place each fillet on a serving plate with 2 tablespoons of the Cajun Keto Mustard.
5. Store extras in an airtight container in the fridge for up to 3 days. To reheat, place the fillets in a lightly greased skillet over medium heat until warmed.
