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Catfish Florentine with New Orleans Style

Step 1:
1 lb Catfish fillets
1 c Lowfat buttermilk
1 tb Tabasco sauce


Step 2:

1/2 c Cornmeal; white, or yellow
1/2 c Flour
1 ts Cajun seasoning; commercially blended
2 tb Vegetable oil; may be doubled


Step 3:

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


[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


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