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Catfish Florentine with New Orleans Style
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
 Marinate catfish in buttermilk and tabasco sauce for 1 hour (in refrigerator).
 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.
 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