Gluten Free Crisp Catfish with Apple-Celery Slaw

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  • Makes: 4 servings
  • Start to Finish: 25 mins

Gluten Free Crisp Catfish with Apple-Celery Slaw

Directions

  1. Thaw fish, if frozen. Cut one lemon half into slices or wedges; set aside. Juice the remaining lemon half. In a large bowl combine the lemon juice, mayonnaise, and honey. Remove 2 tablespoons mayonnaise mixture and set aside. For slaw, stir celery, apple, and cabbage into the mayonnaise mixture in bowl; set aside.
  2. Rinse fish; pat dry with paper towels. Sprinkle fish with salt; brush with reserved mayonnaise mixture. In a shallow dish combine cornmeal and chili powder; coat fish with mixture.
  3. In a 12-inch skillet heat oil over medium heat. Add fish to skillet; cook for 6 to 8 minutes or until golden and fish flakes when tested with a fork, turning once. Serve fish with slaw and the lemon slices or wedges.
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Nutrition Facts (Gluten Free Crisp Catfish with Apple-Celery Slaw)

  • Per serving:
  • 446 kcal ,
  • 31 g fat
  • (5 g sat. fat ,
  • 12 g polyunsaturated fat ,
  • 8 g monounsaturated fat ),
  • 60 mg chol. ,
  • 488 mg sodium ,
  • 25 g carb. ,
  • 4 g fiber ,
  • 11 g sugar ,
  • 19 g pro.
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