Pecan Catfish & Sweet Potato Chips
Yield
4 servingsPrep
15 minCook
20 minReady
35 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
catfish fillets
|
* |
| 2 | tablespoons |
brown mustard
|
* |
| 2 | teaspoons |
honey
|
|
| ⅔ | cup |
pecans
|
|
| ⅓ | cup |
bread crumbs
|
|
| ¾ | pound |
sweet potatoes, or yams
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
catfish fillets
|
* |
| 3E+1 | ml |
brown mustard
|
* |
| 1E+1 | ml |
honey
|
|
| 158 | ml |
pecans
|
|
| 79 | ml |
bread crumbs
|
|
| 340.2 | g |
sweet potatoes, or yams
sliced |
|
Directions
Cut catfish into 1/2x2 inch fingers.
Brush with brown mustard and honey.
Dredge in a mixture of pecans ground with seasoned bread crumbs and set aside.
Sauté potato in peanut oil until crisp and brown and drain on paper towels.
Add oil to pan amd sauté fish until it flakes to the touch. 4 to 5 minutes per side. Serve fish with the chips and orange wedges.
