Air Fryer Catfish Nuggets

Air Fryer Catfish Nuggets - childhood nostalgia in every crispy gluten free, fish battered bite! 

One of my fondest food memories as a child during the summertime was fried catfish! My brothers and uncle would spend the day fishing out on the lake and come home with catfish up to their ears! My mom would deep fry catfish filets and homemade hushpuppies and have coleslaw and tartar sauce on the side. It truly didn’t get any better than that! 

My childhood years were really the only time I ate fried catfish. So when I moved back south this past year, not only was I craving fried catfish, but the exact preparation on how my mother used to make it. 

With that being said, I am so thankful that the air fryer was created in my adult years because I am not quite sure how my thirty one year old body would react to deep fried foods again! 

Now that I have a healthier way to prepare this dish, I need the catfish! 

After one night of nighttime fishing out on Lake Hartwell, I caught my first 15 pound blue catfish! 

We put that bad boy on ice for three days (to help draw the blood out / gives it a less “fishy” taste), filet it, brined it and here we are in the recipe storyline. 

Now if “lake to table” isn’t your journey and you want more “frozen fish to table”, then that is okay too! When choosing a fish, neutral flavored and lean fish is the best way to go like bass, trout, tilapia, Alaskan cod, and halibut.

I have also included a paleo, keto, sugar-free and Whole 30 approved tartar sauce recipe that pairs perfectly with the catfish nuggets. 

And I promise you, even though these catfish nuggets are gluten-free and air fried vs deep fried and tartar sauce is made with cleaner ingredients, you will not be able to tell the difference! It is truly childhood nostalgia in every crispy fish battered bite! 

Want more seafood recipes, here is a list to get you started: shrimp and grits, air fryer honey mustard salmon, fresh and easy ceviche 2-ways, smoked sardine toast with radicchio salad and pickled onions, ahi poke bowl & stack, healthy salmon patties with lemon dill potato salad, grilled shrimp summer salad, and pecan crusted spiced salmon

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Air Fryer Catfish Nuggets - childhood nostalgia in every crispy gluten free, fish battered bite! 

Servings: 9-12 | Prep Time: 1 hour | Cook Time: 7-10 min

Ingredients

• 3 lb prepared catfish filets

• 3 Tbsp creole seasoning

• 2 cups gluten free cornmeal

• 1 cup 1-to-1 gluten free baking flour

• ½ cup dijon mustard (or classic yellow mustard)

• Cooking oil spray (avocado, olive, or coconut)

Tartar Sauce

• ½ cup mayo (primal kitchen brand)

• 3 Tbsp dill relish or finely diced dill pickles

• 1 Tbsp lemon juice

• 1 tsp whole grain mustard

• 1 tsp garlic powder

• Salt and pepper to flavor

Garnish

Hot sauce, lemon wedge, fresh parsley

Directions

1. Cut your catfish filets into 2” nuggets. Lightly season catfish nuggets with salt and transfer to a resealable bag with mustard. Fully coat nuggets with mustard and allow to sit in the fridge for at least one hour. 

2. To make the tartar sauce: combine all ingredients into a bowl and stir well. Add any salt and pepper as needed, or additional diced pickles for a chunkier tartar sauce. 

   1. Place in an airtight container and refrigerate at least a half hour prior to serving to allow flavors to meld together.

3. To another large resealable bag, add the flour, cornmeal, and creole seasoning and mix well. 

4. Preheat the air fryer to 400 degrees F.

5. In batches of about 10-12 pieces, add catfish nuggets to the flour mix and shake to coat the catfish well. 

6. Place 10-12 pieces onto the air fryer rack (don’t overcrowd!) and spray the tops with cooking oil spray. Air fry for about 7 minutes total, flipping nuggets halfway and adding another coat of cooking spray.

Notes

• Don’t add too many catfish nuggets to the flour mixture at one time, or the pieces will not get coated well. Do it in stages. 

• Once the fried catfish nuggets are cooled completely, store them in an airtight container in the refrigerator for up to 4 days or in a resealable bag in the freezer for up to a month. 

  • To reheat, pop them in the air fryer on 400 degrees F for 3-4 minutes.

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Mexican Eggs Benedict

Mexican Eggs Benedict - A fun and healthy spin on the classic eggs Benedict - done 2-ways! 

If I am going out for breakfast or Sunday brunch, the first thing my eyes search for is the keyword: Benedict. I’m obsessed with the concept of having a carb, piece of meat, poached egg, creamy hollandaise sauce, and fun toppings all on one fork and for every bite. Talk about an explosion of flavors! 

So why wait for the next brunch invitation when you can make eggs Benedict at home! And sure, you can totally make the American classic eggs Benedict which consists of two halves of an English muffin, each topped with Canadian bacon, a poached egg, and hollandaise sauce OR… you can make it my way = the spicy, healthy, and fun way! 

Mexican eggs Benedict done not one, but TWO ways! 

Components consist of: 

• Carbohydrate base: Roasted or grilled sweet potato slices

• Meat: Spicy chorizo

• Poached egg: if it ain’t broke, don’t fix it! 

• Hollandaise sauce: creamy chipotle hollandaise sauce

• Toppings: avocado, pickled onions, sliced peppers, lime wedge, cilantro

• Fresh fruit salad on the side

Now that you have the components, you know how Mexican dishes tend to have variations of the same thing i.e. burrito, taco, enchilada - same ingredients just done a different way?

That is what we are doing here! So you can prepare the ingredients in the classic eggs Benedict fashion OR you can throw everything in a bowl and call it Mexican eggs Benedict nachos or Mexican eggs Benedict nourish bowl… up to you! 

Before you start cooking, know that this recipe is gluten-free, dairy-free friendly, Whole 30, nut-free, paleo, and grain-free. 

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Mexican Eggs Benedict - A fun and healthy spin on the classic eggs Benedict - done 2-ways! 

Prep Time: 20 min Cook Time: 40 min Servings: 4

Ingredients

• 1 large sweet potato

• 1 Avocado

• 1 lb ground chorizo (removed from their casings if applicable)

• 4 large eggs

• 1 tsp white vinegar

Chipotle Hollandaise

• 2 egg yolks

• Juice of half lime

• 1-2 Tbsp chopped chipotle pepper in adobo (or 1 Tbsp chipotle powder)

• ¼ cup melted butter (or ghee for paleo/Whole30)

• ¼ tsp salt

Toppings 

• Fresh fruit (strawberry + mango + juice of half lime)

• 1 bundle fresh cilantro, chopped

• 1 jalapeno, sliced

• Pickled onions

• Lime wedges

Directions

1. Peel the sweet potatoes and cut into ½ in thick slices for rounds or cut sweet potatoes into cubes slices for nacho style. 

2. Brush or spray each slice or cubes with oil and grill or roast at 425 degrees for approx. 20 minutes per side or when the sweet potatoes are slightly tender. 

3. To make the hollandaise, in a small processor or tall container add the egg yolks, salt, lime juice and chipotle. Insert an immersion blender into the tall container or blend on high in the food processor for 30 seconds. Very slowly drizzle the melted butter/ghee into the vessel while blending. 

4. In a medium pan on medium-high heat, ground the chorizo meat until cooked and has a crumbly texture. 

5. To make the poached eggs, fill a medium pot with approximately ¾ of water and add in the vinegar. Bring water to a boil and reduce the heat to low-medium. Using a spoon, quickly move the spoon in a circular motion in the water to create a whirlpool and then crack an egg into the center of the whirlpool. Let sit for 4 minutes to cook before removing the egg from the water using a slotted spoon. Repeat with the remaining eggs. 

   1. Eggs Benedict way: place two sweet potato rounds on a plate and top each slice with avocado slices, chorizo meat, poached egg and hollandaise sauce. Garnish with toppings and create a fresh fruit salad on the side before serving. 

   2. Nacho way: place sweet potato cubes on a plate or bowl and layer with avocado slices or cubes, chorizo meat, poached egg and hollandaise sauce. Garnish with the toppings along with the fresh fruit before serving. 

Notes

• This meal is considered a six senses nourish meal! For more information - check out the Nourishment Program!

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Veggie Beef Stew

Veggie Beef Stew - Super satisfying soup that is cozy-comfy when you are short on time. You can use either an Instant Pot or slow cooker. Gluten-free, dairy-free, paleo and whole 30 friendly. 

Wouldn’t it be nice to have a fire kindling in the background, snuggled with your dog on the couch with a heavy blanket and warm bowl of stew in hand? Goals, right? 

Well, I can’t promise the fire or the dog but what I can promise you is a super easy but satisfying bowl of veggie beef stew. If anything, as you prepare all the ingredients and throw it into an Instant Pot or slow cooker, you can chop up some wood and steal your neighbors dog if you want to get the full ambiance! Haha

Just like the ultimate fall scene, so is this recipe because while it may look rich and hearty (and it is) it’s actually super cheap to make! 

Beef stew meat is usually the cheaper meat and the rest of the ingredients are fresh or frozen produce so another win! With that said, this recipe is perfect for that week day meal or when you are too tired to make something while costing you pennies to make.

And if you really want to level up the comfort, serve with fresh sourdough bread or gluten-free skillet cornbread. 

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Veggie Beef Stew - Super satisfying soup that is cozy-comfy when you are short on time. You can use either an Instant Pot or slow cooker. Gluten-free, dairy-free, paleo and whole 30 friendly. 

Prep: 15 min Cook: 30 min Serving: 6

Ingredients

• 1.5 lbs beef stew meat (or beef chuck roast cut into chunks)

• 3 medium carrots, peeled and sliced

• 3 stalks of celery, sliced

• 1 medium yellow onion, diced

• 3-5 cloves garlic, minced

• 1 lb small potatoes, cubed

• 1 cup peas (fresh or frozen)

• 1 cup green beans (fresh or frozen)

• 1 can (14 oz) fire roasted tomatoes (with liquid)

• 4 cups beef bone broth

• 2 tsp salt, pepper

• 1 tsp thyme

• 1 tsp italian seasoning

• 1 bay leaf

• Cooking fat of choice

Directions

1. Select “saute” on the Instant Pot and add 1 tbsp cooking oil (ie grass fed butter, coconut oil, avocado oil, olive oil). Season meat with salt and pepper and add it to the Instant Pot - searing all sides of  meat until it’s brown.

2. Cancel the “saute” setting and add the rest of the ingredients minus frozen peas and green beans to the pot and stir until combined. 

3. Turn the setting to “pressure cook” or “stew” and set for 30 minutes or “high pressure” for 20 minutes. Once it’s done, allow 10 minutes for natural release before flipping to “venting” position to release any remaining pressure.

4. Press “cancel” then select the “saute” setting and add peas and green beans and cook for about 5-7 minutes. 

5. Take bay leaf out, season with additional salt and pepper to taste, and garnish with fresh thyme. 

Notes

1. Don’t have an Instant Pot but have a slow cooker? You can still make this recipe! Add all ingredients to a slow cooker and set on low for 6-8 hours. Add the frozen green beans and peas 30 minutes before serving. Add more broth if needed.

Fresh and Easy Ceviche: 2-Ways

Fresh and Easy Ceviche: 2-Ways - Salmon Mango and Spicy Jalapeno Shrimp Ceviche are tasty dishes that can be served over nachos, tostadas, avocado boats, or with chips!

This is sad to say, but my first experience eating ceviche was about six months when I was trying out a new Peruvian restaurant with a girlfriend. She ordered ceviche for the table and after having one bite, I was blown away! Why haven’t I had this before!? It seems like I was doing a disservice to my taste buds for not having it sooner!

So instead of dragging her to the restaurant every time I need translating: “I need ceviche!”, I just make it at home! And you can, too! Ceviche is actually very easy to make. 

The ingredients for ceviche:

• Raw fresh fish (snapper, sea bass, halibut, mahi-mahi, tilapia, shrimp, salmon, octopus)

• Citrus juice (lemon, lime, oranges)

• Salt

• Add-ins: mango, red onion, avocado, cilantro, jalapeno, tomatoes

To show how easy it is to make ceviche, I have provided 2-ways that you can make ceviche as well as 3-ways to serve it. You can serve ceviche over nachos, tostadas, avocados or with chips; the possibilities are endless!

Ceviche pairs perfectly with a margarita or a Paloma, just saying! ;)

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with! 

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Fresh and Easy Ceviche: 2-Ways - Salmon Mango and Spicy Jalapeno Shrimp Ceviche are tasty dishes that can be served over nachos, tostadas, avocado boats, or with chips!

Ingredients

Salmon Mango Ceviche

• 1 lb raw salmon (skinless and cubed)

• 1 fresh mango (diced)

• 1 cup lime juice from 6 limes

• 2 roma tomatoes (diced)

• ½ red onion (diced)

• ¼ bunch cilantro (chopped)

• 1 large avocado (cubed)

• 1 small shallot (minced)

• ½ tsp pink himalayan salt

Spicy Jalapeno Shrimp Ceviche

• 1 lb shrimp (raw or cooked) peeled, deveined, and diced

• 1 cup lime juice from 6 limes

• 2 roma tomatoes (diced)

• ½ red onion (diced)

• ¼ bunch cilantro (chopped)

• 1 large avocado (cubed)

• 1 large jalapeno (diced)

• 1 small shallot (minced)

• ½ tsp pink himalayan salt

Directions 

1. Add chopped shrimp or salmon to a large bowl and stir in 1 cup of freshly squeezed lime juice, ½ tsp salt, and minced shallots. Refrigerate and marinate. See Notes for marinating times.

2. Dice remaining ingredients: avocado, tomato, red onion, jalapeno, mango, and cilantro. 

3. Once the seafood is done marinating, stir in the diced ingredients. 

4. Season with salt and pepper and serve over nachos, tostadas, avocado boats, or with chips!

Notes

• Spicy mayo to go over nachos? ¼ cup mayonnaise + 2 tsp sriracha + ½ tsp lime + 1 tsp water.

• Feel free to sub shrimp or salmon for ahi tuna and diced cucumber to the ceviche.

• Marinating times:

• 1 ½ - 2 hours for raw shrimp and up to 30 minutes for cooked shrimp 

• 30 min to 1 hour for raw salmon

Pecan Crusted Spiced Salmon

Pecan crusted spiced salmon is loaded with flavor, juicy and oh so tasty! This salmon is great for a quick dinner or lunch meal prep!

Ever since Katie Lee from the Kitchen on Food Network made brown sugar spiced salmon, I have been obsessed with the concept! The salmon looks professional and complex yet super easy to make.

The only thing stopping me from eating it so much is that it calls for ½ cup of brown sugar! That’s why I recreated this recipe using coconut sugar instead of brown sugar while also adding pecans for texture and crunch.

I usually pair the salmon with sweet potatoes because the caramelized pecans complement the flavor and texture of the sweet potato. It’s also great to make this for lunch or for your meal prep as the dish is filled with healthy fats, protein, and complex carbohydrates to keep you satisfied and full of energy!

If you are incorporating this recipe into your meal prep, I would recommend eating the salmon at least two days after it has been cooked. If you are anything like me, I like to have my salmon cooked on the raw side so fewer days in the fridge is best!

To make this into a lunch/dinner meal prep: simply boil two peeled sweet potatoes until mushy. Add salt and pepper to your potatoes. Next, saute the rest of your vegetables until halfway cooked through with salt and pepper. Assemble by adding mashed sweet potatoes, vegetables and salmon on top. Enjoy!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Pecan crusted spiced salmon is loaded with flavor, juicy and oh so tasty! This salmon is great for a quick dinner or lunch meal prep!

ingredients

• 1 lb fresh salmon

• 1/2 cup chopped pecans

• 2 Tbsp coconut sugar

• 1/2 tsp smoked paprika

• 1/2 tsp salt

• 1/2 tsp garlic powder

• 1/4 tsp cinnamon

• 1/4 tsp pepper

directions

1. Sprinkle seasonings on the pink side of the salmon.

2. Add oil to a pan on medium-high heat. When hot, place seasoning side down on the skillet and cook for 5 minutes.

3. Add salt and pepper to season the skin part of the salmon and flip.

4. Mix sugar and pecans and sprinkle the mixture on top of the salmon. Cover with a lid and set the temperature to low-medium and cook for 5-10 minutes or until desired pink and the sugar has melted.

5. *If the coconut sugar has not caramelized, place the skillet in the oven with the broiler on low. Cook for 1-2 minutes but make sure you keep an eye on it!

6. Let cool and serve with mashed sweet potatoes and steamed vegetables!