Cracker Catfish

cracker catfish 150 Author: Canadian Living Credits: cracker catfish 150

With its coating of cracker crumbs, this Cajun favourite is feather-light and flaky. It's delicious with a squeeze of lemon.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: June 2007

Ingredients

  • 1 tablespoon Dijon mustard
  • 4 catfish fillets
  • 1/2 cup buttermilk
  • 1 1/2 cup crushed salted soda cracker (about 40)
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons sweet paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons vegetable oil
  • lemon wedges

Method

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.

Nutritional facts Per serving: about

  • Sodium 846 mg
  • Protein 29 g
  • Calories 459.0
  • Total fat 27 g
  • Cholesterol 76 mg
  • Saturated fat 5 g
  • Total carbohydrate 25 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 26.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9.0
  • Vitamin C 12.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cracker Catfish

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