Cajun Pecan-Crusted Catfish
Crunchy, battered catfish fillets have jumped out of the Louisiana backwaters to become a national favorite, thanks in large part to the Cajun cooking craze that started in the '80s. Here, the fillets are coated in a spicy mélange of cornflakes and pecans and baked for a traditional yet surprisingly healthy take on this bayou favorite.
Source: EatingWell Magazine, February/March 2005
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Recipe Summary
Ingredients
Directions
Nutrition Facts
Per Serving:
292 calories; protein 20.5g; carbohydrates 16.2g; dietary fiber 1.9g; sugars 3.2g; fat 16.7g; saturated fat 2.4g; cholesterol 62.9mg; vitamin a iu 615IU; vitamin c 9.3mg; folate 15mcg; calcium 29.5mg; iron 3.5mg; magnesium 40.1mg; potassium 430.7mg; sodium 289.2mg; thiamin 0.7mg.
Exchanges:
1 starch, 3 lean meat, 1 fat