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Catfish Po'Boys
Ingredients
-
1
- 1 1/4
pounds catfish fillets
-
1/2
cup fine dry bread crumbs
-
2
tablespoons olive oil
-
4
hoagie buns, split and toasted
-
2
medium red and/or yellow sweet peppers, cored and sliced in rings
-
4
ounces Monterey Jack cheese with jalapeno peppers, shredded (1 cup)
-
1
cup purchased deli coleslaw
-
Bottled hot pepper sauce (optional)
-
Small hot peppers (optional)
Directions
1. Cut catfish in 3-inch pieces. Season lightly with salt and pepper. Coat with breadcrumbs. In 12-inch skillet cook catfish in hot oil 6 to 8 minutes, turning once, until golden and fish flakes easily when tested with a fork.
2. Divide catfish among buns. Top with sweet pepper rings, cheese, and coleslaw. If desired, top with hot pepper sauce and/or serve with hot peppers. Makes 4 servings.
Nutrition Facts
(Catfish Po'Boys)
- Servings Per Recipe 4,
- Calories 675,
- Protein (gm) 35,
- Carbohydrate (gm) 67,
- Fat, total (gm) 30,
- Cholesterol (mg) 86,
- Saturated fat (gm) 10,
- Monosaturated fat (gm) 9,
- Polyunsaturated fat (gm) 3,
- Dietary Fiber, total (gm) 4,
- Sugar, total (gm) 10,
- Vitamin A (IU) 2381,
- Vitamin C (mg) 85,
- Thiamin (mg) 1,
- Riboflavin (mg) 1,
- Niacin (mg) 7,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 141,
- Cobalamin (Vit. B12) (µg) 3,
- Sodium (mg) 1004,
- Potassium (mg) 562,
- Calcium (DV %) 333,
- Iron (DV %) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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