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 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| White 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
- =
- 1 cup all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon ground white pepper
- 4 U.S. Farm-Raised Catfish fillets
- 4 medium Yukon gold potatoes
- 1 cup olive oil
- =
Directions
1. To prepare the okra aioli, heat 1/3 cup of the olive oil in a saucepan. Add garlic, shallots, green onions and parsley and sauté for 1 minute. Add okra and sauté for 5 minutes. Add wine, bread crumbs and chicken stock and cook for 3 minutes. Remove mixture from heat and pour into a blender. Purée, drizzling in the remaining 3 tablespoons of olive oil, blending until the mixture is frothy and a pale green color. Set aside.
2. To prepare the catfish, mix flour, salt and white pepper in a shallow dish or on a piece of wax paper. Dredge catfish fillets in seasoned flour, shaking off the excess. Refrigerate, covered for 45 minutes.
3. Peel potatoes, then shred on a grater. Place shredded potatoes on a baking sheet. Press fillets firmly into potatoes, turning to coat on both sides.
4. Heat olive oil in a large, heavy skillet over medium heat. Carefully place fillets in the hot oil and fry 2 to 3 minutes on each side or until golden brown and fish flakes easily when tested with a fork. Drain on paper towels. Pour some of the aioli onto each serving plate and top with the catfish fillets.