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Sizzling Catfish with Crispy Slaw

Ingredients

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Directions

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  • Thaw fish, if frozen. Cut into four serving-size pieces, if necessary. Set aside. Prepare Pepper-Mint Slaw up to 30 minutes before serving time. Cover and chill.

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  • In a shallow dish combine egg and water. In another shallow dish combine the cornmeal, chopped peppers, bread crumbs, Parmesan cheese, and salt. Place flour in a third shallow dish. Dip each piece of fish in flour, then in egg mixture, then coat evenly with cornmeal mixture.

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  • In a large skillet heat the oil over medium heat. Add the fish and fry for 4 to 5 minutes on each side or until golden brown and fish flakes easily with a fork.

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  • Serve slaw and lemon wedges with fish fillets. Makes 4 servings.

Nutrition Facts (Sizzling Catfish with Crispy Slaw)

446 calories; 29 g total fat; 6 g saturated fat; 6 g polyunsaturated fat; 10 g monounsaturated fat; 110 mg cholesterol; 738 mg sodium. 607 mg potassium; 22 g carbohydrates; 2 g fiber; 4 g sugar; 23 g protein; 0 RE vitamin a; 680 IU vitamin a; 105 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 69 mcg folate; 3 mcg vitamin b12; 101 mg calcium; 3 mg iron;

Pepper-Mint Slaw

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove seeds, stem, and membranes from half poblano pepper. Cut into thin, bite-size slivers. In a large bowl combine shredded cabbage with bottled cole slaw dressing. Gently stir in pepper strips, Italian parsley, and mint.

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