Cracker Catfish
11 people added this to their Recipe Box
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 459 |
| pro | 29 g |
| total fat | 27 g |
| sat. fat | 5 g |
| carb | 25 g |
| fibre | 2 g |
| chol | 76 mg |
| sodium | 846 mg |
| % RDI: | - |
| calcium | 21 |
| iron | 9 |
| vit A | 9 |
| vit C | 12 |
| folate | 26 |
With its coating of cracker crumbs, this Cajun favourite is feather-light and flaky. It's delicious with a squeeze of lemon.
Ingredients
- 4 catfish fillets
- 1/2 cup buttermilk
- 1 tbsp Dijon mustard
- 1-1/2 cups crushed salted soda crackers, (about 40)
- 2 tbsp chopped fresh parsley
- 2 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
- 3 tbsp vegetable oil
- Lemon wedges
Preparation
Cut fish diagonally in half; place in glass bowl. Whisk buttermilk with mustard; pour over fish, turning to coat. Let stand for 20 minutes. (Make-ahead: Cover and refrigerate for up to 2 hours.)
In shallow baking dish, combine crackers, parsley, paprika, garlic powder, salt and pepper. One at a time, place fish in dish; press crumb mixture all over to adhere. Transfer to waxed paper-lined tray; repeat with remaining fish. Cover and refrigerate for 1 hour.
In large skillet, heat some of the oil over medium-high heat; fry fish, in batches, adding remaining oil as needed and turning once, until golden brown and fish flakes easily when tested, about 8 minutes. Serve with lemon wedges.
In shallow baking dish, combine crackers, parsley, paprika, garlic powder, salt and pepper. One at a time, place fish in dish; press crumb mixture all over to adhere. Transfer to waxed paper-lined tray; repeat with remaining fish. Cover and refrigerate for 1 hour.
In large skillet, heat some of the oil over medium-high heat; fry fish, in batches, adding remaining oil as needed and turning once, until golden brown and fish flakes easily when tested, about 8 minutes. Serve with lemon wedges.
Source : Canadian Living Magazine: June 2007
- Keywords : Main Course; Catfish; Buttermilk; Skillet; Dijon mustard;
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