Sneak a bit of the South into your supper plans--without a lot of fat--with this quick way to serve sweet catfish, coated with crunchy seasoned cornmeal.
cup yellow cornmeal
teaspoons grated lemon peel
teaspoon dried thyme leaves
lb. catfish fillets
cup tartar sauce, if desired
Spray shallow baking pan with nonstick cooking spray. Beat egg in shallow dish or pie pan until foamy. Add milk; mix well. In another shallow dish, combine cornmeal, lemon peel, salt, thyme and pepper; mix well.
Dip catfish fillets in egg mixture; dip in cornmeal mixture to coat. Arrange fish in sprayed pan.
Broil 4 to 6 inches from heat for 8 to 10 minutes or until fish flakes easily with fork, turning once. Serve tartar sauce with fish.
Catfish, so named because it has whiskers like a cat, is found in freshwater rivers, lakes and ponds and in salt water. As its sweet, mild flesh has gained popularity, more and more catfish is being produced in ponds on fish farms, a process called aquaculture.
Cod or orange roughy would work very well in place of catfish.
Drizzle broiled catfish with fresh lemon juice in place of high-fat tarter sauce.
NUTRITION INFORMATION PER SERVING
Serving Size: 1/4 of Recipe
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 3 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.