Catfish florentine with new orleans style (fried)

Yield: 4 Servings

Measure Ingredient
1 pounds Catfish fillets
1 cup Lowfat buttermilk
1 tablespoon Tabasco sauce
½ cup Cornmeal; white, or yellow
½ cup Flour
1 teaspoon Cajun seasoning; commercially blended
2 tablespoons Vegetable oil; may be doubled
1 medium Onion; finely diced
\N \N Olive oil spray; (*)
1 cup Chopped spinach
2 tablespoons Fresh lemon juice
1 dash Worcestershire sauce
1 dash Freshly ground black pepper
1 teaspoon Minced garlic
¼ cup White wine
\N 2 May 96

STEP 1

STEP 2

STEP 3

[1] Marinate catfish in buttermilk and tabasco sauce for 1 hour (in refrigerator).

[2] Dredge fish in mixture of cornmeal, flour and cajun spice blend. Let rest about 5 minutes. Fry fish in oil for 2 to 3 minutes per side. Set aside and keep warm.

[3] For the sauce, saute onion in olive oil until soft; add fresh chopped spinach, lemon juice, worcestershire sauce, black pepper, garlic, and wine.

Cover and simmer 2 to 3 minutes. Serve over fish fillets. Makes 4 servings estimating %refuse (not absorbed) 320cals/ 12g fat (3g mono, 5g poly 3g sat) If sauteed in 1 tablespoon oil supplemented with spray as needed, estimated: PER SERVING: 311CAL, 8.2G fat (24⅗% cff) (* Original used ¼ cup olive oil to saute the spinach) Press-Enterprise, Recipe by: Kent Barrett of Vieux Carre Specialties, Redlands CA Posted to Digest eat-lf.v097.n015 by KitPATh <phannema@...> on Jan 15, 1998

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