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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Crisp Catfish with Apple-Celery Slaw
- 1 lemon, halved
- 1/3 cup mayonnaise
- 1 tablespoon honey
- 3 stalks celery, thinly sliced
- 1 Granny Smith apple, thinly sliced
- 1 cup shredded red cabbage
- 1 - 1 1/2 pounds catfish fillets
- 1/2 teaspoon salt
- 1/3 cup yellow cornmeal
- 1 teaspoon chili powder
- 2 tablespoons oil
1. Cut one lemon half into slices or wedges; set aside. Juice the remaining lemon half into a large bowl. For slaw, combine mayonnaise and honey with juice; reserve 2 tablespoons juice mixture. Stir celery, apple, and cabbage into juice mixture in bowl; set aside.
2. Sprinkle catfish fillets with salt and brush with reserved juice 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. Cook fish in hot oil 3 to 4 minutes per side or until golden and fish flakes easily when tested with a fork. Serve fish with slaw and the lemon slices or wedges.
- Servings Per Recipe 4,
- cal. (kcal) 446,
- Fat, total (g) 31,
- chol. (mg) 60,
- sat. fat (g) 5,
- carb. (g) 25,
- Monosaturated fat (g) 8,
- Polyunsaturated fat (g) 12,
- fiber (g) 4,
- sugar (g) 11,
- pro. (g) 19,
- vit. A (IU) 632,
- vit. C (mg) 34,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 32,
- Cobalamin (Vit. B12) (µg) 3,
- sodium (mg) 488,
- Potassium (mg) 580,
- calcium (mg) 50,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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