Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| 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
- =
- 2 tablespoons minced fresh cilantro
- 2 tablespoons canola oil
- 1 tablespoon minced fresh ginger
- 1 clove garlic, minced
- 4 U.S. Farm-Raised Catfish fillets
- 1 cup all-purpose flour
- Vegetable oil for frying
- =
Directions
1. Mix cilantro, canola oil, ginger and garlic in a shallow dish. Add catfish fillets, turning once to coat with marinade. Cover with plastic wrap and refrigerate overnight.
2. Wipe marinade off fillets with paper towels. Place flour in a shallow dish or on a piece of wax paper. Dredge fillets in flour, shaking off excess. Set aside on a wax paper-lined baking sheet.
3. Pour a 1/2 inch of oil into a large skillet and heat over medium-high heat. Fry the fillets, two at time, in the hot oil for 3 minutes on each side or until golden brown and fish flakes easily when tested with a fork.