Catfish florentine with new orleans style (fried)
4 Servings
Ingredients
| Quantity | 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 |
| 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 |
| 2 | May 96 | |
Directions
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