Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Catfish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 10 tablespoons butter
- 2 large mushrooms, cut into julienne strips
- 2 tablespoons finely diced shallots
- 1 teaspoon green peppercorns, slightly crushed
- 1 cup cabernet sauvignon or other dry red wine
- salt
- 1/2 cup all-purpose flour
- Freshly ground black pepper
- 4 U.S. Farm-Raised Catfish fillets
- =
Directions
1. Melt 1 tablespoon of the butter in a medium saucepan over medium heat. Add mushrooms and sauté until golden brown. Add shallots, peppercorns and wine and simmer until almost all of the liquid has evaporated. Using a wire whisk, mix in 7 tablespoons of the butter over low heat. Season with salt to taste. Set sauce aside and keep warm.
2. Place flour in a shallow dish or on a piece of wax paper and season with salt and pepper. Dredge catfish fillets in seasoned flour. Set aside on a wax paper-lined baking sheet.
3. Melt remaining 2 tablespoons butter in large skillet over medium heat. Fry the fillets, two at a time, in the hot butter for 3 to 4 minutes on each side or until browned and fish flakes easily when tested with a fork. Spoon some sauce onto each serving plate and top with a fillet.