Makes 4 servings
|1||pound catfish fillets (about 4 fillets)|
|1/3||cup all-purpose flour|
|1/3||cup nonfat buttermilk|
|1/3||cup yellow cornmeal|
|1/3||cup dehydrated potato flakes|
|1||teaspoon Mexican seasoning|
|1/8||teaspoon white pepper|
|2||tablespoons olive oil, divided|
- Prepare Tomato Salsa. Set aside.
- Rinse fillets and pat dry with paper towels. Place flour on medium plate. Pour buttermilk into small bowl. Combine cornmeal, potatoes, Mexican seasoning, salt and pepper on small plate. Coat fillets with flour, shaking off excess. Dip fillets in buttermilk, then into cornmeal mixture.
- Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Place fillets in skillet. Cook 3 to 4 minutes on one side until golden; remove to platter. Add remaining tablespoon oil to skillet. Return fillets to skillet to cook remaining side. Cook fillets until flake easily when tested with fork. Remove to serving platter. Serve with Tomato Salsa.
An easy way to determine the length of time to cook fish is to measure it at the thickest part, then cook it 8 to 10 minutes to the inch.
|Calories from Fat||31 %|
|Total Fat||5 g|
|Saturated Fat||1 g|
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