Catfish florentine with new orleans style (fr
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| STEP 1 | ||
| 1 | pounds | Catfish fillets |
| 1 | cup | Buttermilk |
| 1 | tablespoon | Tabasco sauce |
| STEP 2 | ||
| ½ | cup | Cornmeal, white -- or |
| Yellow | ||
| ½ | cup | Flour |
| 1 | teaspoon | Cajun seasoning -- |
| Commercially blended | ||
| ¼ | cup | Vegetable oil |
| STEP 3 | ||
| 1 | medium | Onion -- finely diced |
| ¼ | cup | Olive oil |
| 1 | cup | Chopped spinach |
| 2 | tablespoons | Fresh lemon juice |
| dash | Worcestershire sauce | |
| dash | Freshly ground black pepper | |
| 1 | teaspoon | Minced garlic |
| ¼ | cup | White wine |
Directions
[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, grlic, and wine. Cover and simmer 2 to 3 minutes. Serve over fish fillets. Makes 4 servings at 500 cals each (guessing at % refuse of buttermilk and breading).
Press-Enterprise, 2 May 96
Recipe By : Kent Barrett of Vieux Carre Specialties, Redlands CA From: owner-Mm-Recipes@... O