Pecan Catfish And Sweet Potato Chips
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Fish | 4 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Catfish fillets |
| 2 | T | Brown mustard |
| 2 | t | Honey |
| 2/3 | c | Pecans |
| 1/3 | c | Seasoned bread crumbs |
| 3/4 | lb | Thinly sliced sweet potato |
| Peanut oil | ||
| Orange wedges |
INSTRUCTIONS
Here is a fish recipe that uses both the sauteeing technique and the pecans, to a completely different effect. Cut catfish into 1/2x2" fingers. Brush with brown mustard and honey. Dredge in a mixture of pecans ground with seasoned bread crumbs and set aside. Saute potato in peanut oil until crisp and brown and drain on paper towels. Add oil to pan amd saute fish until it flakes to the touch. 4-5 minutes per side. Serve fish with the chips and orange wedges. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 457
Calories From Fat: 206
Total Fat: 23.7g
Cholesterol: 93.6mg
Sodium: 279.7mg
Potassium: 937.3mg
Carbohydrates: 31.2g
Fiber: 4.8g
Sugar: 9.5g
Protein: 30.3g