Ingredients:
- sauce:
- 2 cups tightly packed fresh parsley leaves
- fillets:
- 6 catfish fillets (6 to 8 oz each)
Directions:
- In a food processor or blender, process parsley until coarsely chopped. Add remaining sauce ingredients; process until smooth. Refrigerate.
- Combine the flour, cayenne pepper and salt in a bowl. Dredge each fillet; shake off excess. In a skillet, heat 1 tablespoons each of oil and butter. Fry fillets for 4-5 minutes or until golden brown. Turn fillets; add remaining oil and butter if necessary.
- Divide the sauce and spread evenly on the cooked side of each fillet. Cover and cook for 5 minutes or until fish flakes easily with a fork. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1020.23 Kcal (4271 kJ) | ||
| Calories from fat | 582.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 64.68g | 100% | |
|---|---|---|---|
| Cholesterol | 109.96mg | 37% | |
| Sodium | 996.61mg | 42% | |
| Potassium | 417.17mg | 9% | |
| Total Carbs | 75.12g | 25% | |
| Sugars | 1.1g | 4% | |
| Dietary Fiber | 2.74g | 11% | |
| Protein | 32.6g | 65% | |
| Vitamin C | 0.6mg | 1% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.8mg | 10% | |
| Calcium | 358.5mg | 36% | |
| Amount Per 100 g | |||
| Calories | 354.68 Kcal (1485 kJ) | ||
| Calories from fat | 202.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.49g | 100% | |
|---|---|---|---|
| Cholesterol | 38.23mg | 37% | |
| Sodium | 346.47mg | 42% | |
| Potassium | 145.03mg | 9% | |
| Total Carbs | 26.12g | 25% | |
| Sugars | 0.38g | 4% | |
| Dietary Fiber | 0.95g | 11% | |
| Protein | 11.33g | 65% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 0.6mg | 10% | |
| Calcium | 124.6mg | 36% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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