1 1/2 lbs boneless catfish fillets (thawed, if needed)
1 cup onion ring batter mix
3/4 cup ice water
1 tablespoon hot pepper sauce
1/4 teaspoon pepper
1/2 cup flour
1/4 cup canola oil
cocktail sauce or tartar sauce, if desired
1. Cut catfish into large chunks (about 2 inches square); chill until ready to cook (wash hands).
SODIUM 910mg; CARB 32g; FIBER 0g; PROTEIN 29g;
VIT A 4%; VIT C 2%; CALC 2%; IRON 10%
1 tablespoon canola oil
1 cup trinity vegetable mix (fresh diced onions, bell peppers, celery)
1 (15.5-ounce) can black-eyed peas (undrained)
1 cup instant rice
1 cup canned Italian-style diced tomatoes (undrained)
2 tablespoons cooked bacon pieces
1. Preheat medium saucepan on medium 2–3 minutes. Place oil in pan; swirl to coat. Add trinity mix and cook 2–3 minutes, stirring often, or until vegetables begin to soften.
SODIUM 520mg; CARB 41g; FIBER 5g; PROTEIN 9g;
VIT A 10%; VIT C 25%; CALC 6%; IRON 15%
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Utensils & Cookware
For the best results, don't make batter in advance. Make it immediately before dipping the fish. Use vsparkling water to make the batter even lighter and crispier.
Recipe Version seaf0091