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Pecan Catfish & Sweet Potato Chips

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

20 min

Ready

35 min
Low 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
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cup pecans
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cup bread crumbs
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¾ pound sweet potatoes, or yams
sliced
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Ingredients

Amount Measure Ingredient Features
680.4 g catfish fillets
*
3E+1 ml brown mustard
*
1E+1 ml honey
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158 ml pecans
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79 ml bread crumbs
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340.2 g sweet potatoes, or yams
sliced
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 116g (4.1 oz)
Amount per Serving
Calories 24850% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 97mg 4%
Total Carbohydrate 10g 10%
Dietary Fiber 5g 20%
Sugars g
Protein 9g
Vitamin A 327% Vitamin C 28%
Calcium 6% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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