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Suggest a better descriptionIn a shallow dish, whisk together the eggs, sour cream, 1/2 teaspoon ground red pepper, 1/2 teaspoon oregano, and 1/4 teaspoon salt; beat well. In another shallow dish, combine the cornmeal and the remaining 1 teaspoon ground red pepper, 1 teaspoon oregano, and 3/4 teaspoon salt; mix well. In a large skillet, heat the oil over medium-high heat until hot but not smoking. Dip the catfish fingers in the egg mixture, then in the cornmeal mixture, coating completely. Cook the catfish fingers in batches for 2 to 3 minutes per side, or until the coating is golden and the fish flakes easily with a fork. Drain on a paper towel-lined platter. Serve immediately. Note: These are so good that I like to eat them plain, but feel free to serve em with your favorite dipping sauce. Air date: January 18, 1999.
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Serving Size: 1 Serving (240g) | ||
Recipe Makes: 8 servings | ||
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Calories: 464 | ||
Calories from Fat: 350 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.9g | 52 % | |
Saturated Fat 4.9g | 25 % | |
Monounsaturated Fat 22.3g | ||
Polyunsanturated Fat 10g | ||
Cholesterol 267.2mg | 82 % | |
Sodium 441mg | 15 % | |
Potassium 162.8mg | 4 % | |
Total Carbohydrate 20.3g | 6 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 18.4g | ||
Protein 10.3g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 464
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