fried catfish (lowfat)
Spray a large non-stick pan with butter-flavored Pam. Turn heat between medium and medium-high.
Take catfish (or any boneless fish) and pound it thin like you would chicken. Dip the fish in a crumb coating (our store sells this stuff by Lousiana Fish Fry Products called New Orleans Style Fish Fry; you can probably find something similar where you live), coating both sides. Put fish in pan and fry as you would a hamburger, until both sides are golden-brown. Don't turn too often or fish may fall apart and you might not get the crispy outside part.
I like to melt a little butter and brush it on the fish before serving, but it's not necessary. It's delicious and you don't even need tartar sauce!
This is not gluten free, but you can probably use
gluten free bread crumbs and add your own spicy seasonings to it to make it
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