Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): tell us
Ingredients
Preparation
[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, 2 May 96 Recipe by: Kent Barrett of Vieux Carre Specialties, Redlands CA Posted to Digest eat-lf.v097.n015 by KitPATh on Jan 15, 1998
