Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 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 |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Catfish | not in our table | 0 |
| Sauce | 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 milk
- 3 tablespoons Zatarain's Creole mustard or spicy brown mustard
- juice of 1 lemon
- vegetable oil
- 1½ pounds catfish fillets
- 1 x 12 oz package of Zatarain's Crispy Southern Seasoned Fish-Fri or Zatarain's Seasoned Fish-Fri
- ground black pepper
- hot pepper sauce
Directions
Mix milk, mustard and lemon juice until well blended.
Pour oil into deep heavy saucepan, filling no more than ⅓ full.
Heat on medium heat to 375°F.
Dip fish into mustard mixture, then coat with fish-fri.
Carefully add to hot oil, a few pieces at a time.
Fry 4 minutes or until golden brown.
Drain on paper towels.
Repeat with remaining fish.
Sprinkle with pepper before serving.
Serve with pepper sauce if desired.
Category:Cathy's Recipes
Category:Catfish Recipes
Category:Lemon juice Recipes
Category:Prepared mustard Recipes