I did a low-carb fish stick recipe 2½ years ago. I’ve been craving it ever since. I’ve got everything I need for this except the fish, Let’s see pick up some fresh from Lake Ketchabigwon. Click on SHOW MORE for info on the tackle, lake, recipes and much more.
– – – – INFO ON THE EQUIPMENT, FISH, LAKE, VIDEOGRAPHY, ETC. – – – – –
THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private. We purchased it in 1987. It has a maximum depth of 12 feet. The small pond uphill from it is ¾ acre with a maximum depth of 12 feet.
FISH IN THE LAKE are largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp
WHY KEEP SMALL BASS AND RETURN LARGER BASS: We had biologists perform an electroshock survey of the lake. They found too many small, stunted bass. There is only so much biomass to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12 inches, and to release the bigger ones. This rule is usually the opposite in large public lakes.
VIDEOGRAPHY: The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.
BACKGROUND MUSIC is called “Always Loving You,” purchased from audioblocks.com.
INGREDIENTS 2 large English (seedless) cucumbers ½ medium red onion, minced finely Juice of 2 limes 1 tsp. sea salt or kosher salt 2 minced jalapeño peppers (seeded and deveined) 1 small bunch parsley, chopped (I used tiny bunch each of parsley and cilantro)
INSTRUCTIONS 1. Peel cucumbers and slice thinly. 2. Add all other ingredients and mix well.
INGREDIENTS 1¼ LB small fillets like small bass or tilapia 1⅓ cup grated parmesan ½ cup almond meal/flour ½ cup low-carb breadcrumbs ½ tsp chili powder (I forgot this in the video) ½ tsp dried dill weed ½ tsp salt ½ tsp ground pepper 4 tbsp mayo (¼ cup) 2 large eggs Stick of butter and oil for frying
DIRECTIONS In a small casserole dish, toss together the dry ingredients for the fish coating.
Whisk the egg with the mayo in a medium bowl. Set aside.
Cut the fillets to desired size.
Dip the fish into the egg mixture, swiping off any extra. Dredge the fillets in the breading mixture, pressing to ensure a thorough and even coating. Place on a plate until ready to fry.
In a large skillet, add the stick of butter and enough oil to cover bottom. Heat to medium high (350° – 370° F). Gently drop the fish sticks in the skillet. Cook for 1 ½ to 2 minutes on each side, until golden. Do this in batches so as not to overcrowd the skillet. Remove the cooked fish to a paper-towel covered plate.
I was so happy with our blackened fish on the grill 2 weeks ago that I’m determined to use the grill again, but this time with a Thai twist. I only need the fish! So let’s go fishing! Click on *SHOW MORE* for info on the tackle, lake, recipes and much more.
– – – – INFO ON THE EQUIPMENT, FISH, LAKE, VIDEOGRAPHY, ETC. – – – – –
THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private. We purchased it in 1987. It has a maximum depth of 12’.
FISH IN THE LAKE: largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp
WHY KEEP SMALL BASS AND RETURN LARGER BASS: We had biologists perform an electroshock survey of the lake. They found too many small, stunted bass. There is only so much biomass to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12”, and to release the bigger ones. This rule is usually the opposite in large public lakes. Here is a well-known biologist explaining the need to cull small bass from ponds (21:00) https://youtu.be/toWlvfg-6mQ.
VIDEOGRAPHY: The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode mic indoors to help lessen the echo. The video is edited on a MacBook Pro using Final Cut Pro X.
BACKGROUND MUSIC is called “Ragtime Time,” downloaded from YouTube’s audio library.
(recipe borrowed from various sources and modified)
INGREDIENTS 1 large head of cauliflower (24 – 30 oz) (I used a 32 oz. bag of florets) 4 ounces of softened cream cheese 4 tablespoons of softened salted butter ½ tsp. of salt ½ tsp. of garlic powder ½ tsp. of onion powder ¼ cup of grated parmesan cheese (I used asiago) ½ cup of sharp shredded cheddar
INSTRUCTIONS Break cauliflower into florets. Microwave in loosely covered container for about 15 minutes until a fork will easily pass through the florets. Lay the cooked florets onto paper towels and pat them dry. Load them into a food processor and process for a couple of minutes. Add the cream cheese, butter, salt, garlic powder, onion powder, parmesan and cheddar. Process until the mixture is smooth and creamy.
INGREDIENTS 1½ LBS of small white fish fillets Garnish: lime wedges
For the Marinade/Sauce 6 TBS Worcestershire 2 TBS of water 6 TBS oyster sauce 2 TBS fish sauce (available by the bottle at all Asian/Chinese food stores) 4 TBS brown sugar (or brown sugar substitute) 8 garlic cloves (minced) 2 TBS lime juice ½ tsp cayenne pepperor red chili flakes, to taste one or two green onions, chopped, for garnish One lime cut into wedges
DIRECTIONS Stir all marinade/sauce ingredients together until sugar dissolves.
Place fish fillets in a flat-bottomed dish and pour half the sauce over. Turn the fillets in the sauce. (Reserve the rest for later.)
Allow fish to marinate for at least 10 minutes while you warm up the grill. It’s best to make the grill hot, not blazing, or it will burn the tender flesh of the fish.You should hear a nice sizzle when you place fish on the grill.
Brush or spray grill with cooking oil, then grill the fish for 5 minutes, or until the fish flakes easily and the inner flesh is no longer translucent.
Once you place it on the grill, allow it to sear undisturbed for at least 2 minutes. If using bigger fish than those shown in video, flip them half way through and cook them longer.
Heat up remaining sauce and use as a dip, glaze, or to spoon over the fish (and rice or potatoes) as you eat it.
Serve with green onions on top and lime wedges on side.
Cream Dory Fish Stir-Fry | Easy and Quick Ketogenic Recipe Cream Dory is a good option when you are craving fish while on a Ketogenic Diet. It’s also adventurous to cook and can eat it in any way you want because it is sold without skin. I matched Cream Dory with Avocado since I love Avocado, some green leafy Arugulas, and green beans. (though my Green Beans is just packed frozen and not fresh) Oh yeah, I love Limes too so I ate with Lime.
So here’s a Keto Recipe/Healthy Recipe/low carb recipe for you… Preparation and cooking time is quick and easy. It’s just 5 minutes’ preparation and 15 minutes of cooking time. You can eat this food with white rice, basmati rice, bread, or Quinoa.
0:00 hook: Cream Dory Fish Stir-Fry | Easy and Quick Ketogenic Recipe 0:17 Ingredients 0:42 started cooking 1:33 putting the cream dory fish 2:02 spices of choice 3:01 putting the green beans 3:33 putting the avocado 3:56 platting 4:25 final product: Stir-fry Cream Dory Fish with Avocado
Bianchi Life YouTube Channel is all about every activity that I could do. Most of the activities in my videos are Cooking (and of course Eating!), Traveling, Product Reviews, Hobbies like Make-Up, Arts and DIY, and also Gaming but most of the time, I am Cooking and Eating! LOL! I am a housewife that’s why I have all of this time on Vlogging. I love editing videos as it is also my kept memories, I am still learning and I hope it will entertain you all. Much love and God bless everyone!
250 grams or 0.55 lb Cooked Fish such as Milkfish (Bangus), Tuna, Bonito, etc. *** You can use leftover, canned fish, or newly cooked fish then flake it. 1 tbsp Coconut Aminos (1st part) / 1 tsp Coconut Aminos (2nd part) Lemon or Calamansi Juice/Extract 1 tbsp Mayonnaise (1st part) / 1 tbsp Mayonnaise (2nd part) 1 tbsp Ginger, minced 1 tsp Apple Cider Vinegar 1 Egg 1 tbsp Butter 1 small Onion (use half to saute then 2nd half before serving). 1-2 cloves Garlic 1 tbsp or 1 small Green Chilis, chopped 1 tsp Ground Black Pepper Sea Salt to taste
Garnishing: Pork Rind or Crackling, crushed Spring Onion Drizzle some Mayonnaise
This video shows you how to make keto low carbs fish cake corn dogs at home. It contains no white flours and no starch. To add some extra flavors and texture, you may add some herbs, spices and vegetables of your choice. Hope you enjoy watching my video.
✨ INGREDIENTS SHRIMP (340G) BABY SQUID (260G) WHITE FISH (650G) 1 EGG (50G) 1 CUP ALMOND FLOUR (100G) 1 TBSP PSYLLIUM HUSK POWDER (15G) ¾ TSP BLACK PEPPER POWDER (3G) ¾ TSP GARLIC POWDER (3G) ¾ TSP ONION POWDER (3G)
for marination Seer Fish – 1 Kg Turmeric powder – 1 tsp Chili powder – 2 tsp Salt – 2 tsp
for saute Ghee – 2 Tbsp Oil – 1 Tbsp Bay leaves – 3 nos Cinnamon – few pieces Cloves – 10 nos Cardamom pods – 4 nos Onions – 5 nos (chopped)
for masala paste Ginger – 1 big piece (chopped) Garlic – 7 to 8 cloves Green chilis – 3 nos Dry Red chilis – 3 nos Fresh grated coconut – 2 Tbsp Little water
Tomatoes – 3 nos (chopped) Turmeric powder – 1/2 tsp Chili powder – 1 tsp Coriander powder – 2 tsp Salt Coriander leaves – 1 small bunch Mint leaves – 1 small bunch Long grain rice – 500 ml (soaked 30 mins) Diluted coconut milk – 500 ml
Method: 1. Marinate the fish pieces with turmeric powder, chili powder & salt for 30 mins 2. In the pressure cooker, add ghee & oil. Saute Bay leaves, Cinnamon, Cloves, Cardamom pods & Onions 3. Grind Ginger, Garlic, Green chilis, Red chilis & Fresh grated coconut with little water to paste 4. Once the onion turns brown add the masala paste and cook till the raw smell goes 5. Now add tomatoes, Turmeric powder, Chili powder, Coriander powder, Salt, Coriander leaves& Mint leaves. Cook till the tomatoes becomes mushy 6. Add the marinated fish and gently mix till the masala coats evenly. *Do not break the pieces 7. Add soaked basmati / long grain rice & diluted coconut milk. Mix gently 8. Close the lid. Wait till steam appears, then put the weight 9. Cook for 5 minutes and turn off the stove. Done
Chilli fish is a popular Indo-chinese dish in which fish is marinaded with spices & condiments and then fried & tossed in blend of sauce. This makes a delicious side dish or starter..You can have this with fried rice or simply plain rice or chapathi. Do try this, I’m sure you will love it..
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A fish fry recipe special for keto dieters. The fish is marinated in a very simple combination of paprika, turmeric powder and salt. After marinated for an hour, the fish is deep fried in olive oil. The fired fish is then eaten along with other low carb veggies to complete a meal when on keto or LCHF diet.