Indonesian fish recipes
Crispy Keto Catfish Sticks with Coconut Flour
Kaki Naga Lele (Keto Style)
Indulge in this delightful keto dish that combines tender catfish fillets with wholesome ingredients, perfect for a guilt-free treat.
Ingredients
| Ingredient | Quantity |
|---|---|
| Catfish fillet (skinless) | 350 grams |
| Egg | 1 large |
| Coconut flour | 3 tablespoons |
| Carrot (medium) | 1/2 piece, diced small |
| Celery leaf | 1, finely sliced |
| Garlic (blended) | 1/2 tablespoon |
| Coarse salt | 2 1/2 teaspoons |
| For Coating | |
| Egg (beaten) | 1 large |
| Special panko crumbs (for kids) | To taste |
Instructions
- Begin by preparing the catfish fillets; remove the skin and grind them until smooth. Set aside.
- Dice the carrot into small cubes and combine it with the ground catfish, egg, diced celery, blended garlic, coconut flour, and coarse salt in a mixing bowl. Stir until all ingredients are well incorporated.
- Take a tablespoon of the mixture, flatten it slightly, and insert a stick; encase the stick with the mixture. Repeat until all the mixture is used up.
- Steam the “Kaki Naga” until cooked through.
- These can be enjoyed immediately with keto sambal and mayonnaise, or for a crispy variation, you can fry them. For frying, dip in beaten egg first, then coat with the keto sambal and mayonnaise.
- For kids, dip in beaten egg, roll in panko crumbs, dip again in egg, and roll once more in panko crumbs for an extra crispy finish.
