Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| 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
- =
- 1 pound U.S. Farm-Raised Catfish fillets
- 6 tablespoons Butter
- ¾ cup Flour
- 2 cups milk
- ½ teaspoon Salt
- ½ teaspoon Black pepper
- ½ teaspoon Dry mustard
- 1½ cups Bell pepper, finely chopped
- ½ cup Green onions, finely chopped
- ½ teaspoon Tabasco
- 1½ cups Fresh breadcrumbs
- =
Directions
1. Broil or grill catfish fillets -- over medium-high heat, about 5 minutes per side, or until flesh flakes with fork. Allow fillets to cool.
2. Melt the butter in a heavy saucepan. Add the flour. Stir constantly for 2 to 3 minutes, while the roux bubbles. Add the milk slowly, continuing to stir until the cream sauce is thick, 10 to 12 minutes. Add salt, pepper, and mustard, mixing well.
3. Flake the catfish fillets into a bowl. Add the cream sauce and the remaining ingredients, mixing thoroughly. Use the fish mixture immediately or refrigerate for up to 2 days.
4. Using a large spoon, make cakes with the fix mixture and coat them completely with more fresh breadcrumbs. Using a heavy skillet, sauté the patties gently in 1 tablespoon oil and 1 tablespoon butter, until they are browned. Keep warm while you continue cooking the cakes, adding more oil and butter as needed.