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Catfish Florentine with New Orleans Style (Fried)

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CATEGORY CUISINE TAG YIELD
Seafood, Dairy, Vegetables New Orleans Meal, Ish 4 Servings

INGREDIENTS

1 lb Catfish fillets
1 c Lowfat buttermilk
1 tb Tabasco sauce
1/2 c Cornmeal; white, or yellow
1/2 c Flour
1 ts Cajun seasoning; commercially blended
2 tb Vegetable oil; may be doubled
1 md Onion; finely diced
Olive oil spray; (*)
1 c Chopped spinach
2 tb Fresh lemon juice
1 ds Worcestershire sauce
1 ds Freshly ground black pepper
1 ts Minced garlic
1/4 c White wine
2 May 96

INSTRUCTIONS

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 (24.6% cff)
(* Original used 1/4 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@wizard.ucr.edu> on
Jan 15, 1998

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