Catfish florentine with new orleans style (fr

4 Servings

Ingredients

Quantity Ingredient
STEP 1
1 pounds Catfish fillets
1 cup Buttermilk
1 tablespoon Tabasco sauce
STEP 2
½ cup Cornmeal, white -- or
Yellow
½ cup Flour
1 teaspoon Cajun seasoning --
Commercially blended
¼ cup Vegetable oil
STEP 3
1 medium Onion -- finely diced
¼ cup Olive oil
1 cup Chopped spinach
2 tablespoons Fresh lemon juice
dash Worcestershire sauce
dash Freshly ground black pepper
1 teaspoon Minced garlic
¼ cup White wine

Directions

[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, grlic, and wine. Cover and simmer 2 to 3 minutes. Serve over fish fillets. Makes 4 servings at 500 cals each (guessing at % refuse of buttermilk and breading).

Press-Enterprise, 2 May 96

Recipe By : Kent Barrett of Vieux Carre Specialties, Redlands CA From: owner-Mm-Recipes@... O

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