Catfish Florentine with New Orleans Style Sauce Recipe

Serves 4

Makes 4 servings at 500 cals each (guessing at % refuse of buttermilk and breading).

Ingredients:

  • 1 lb catfish fillets
  • 1 cup buttermilk
  • 1 tbsp Tabasco sauce
  • 1/2 cup cornmeal, white or yellow
  • 1/2 cup flour
  • 1 tsp cajun seasoning, commercially blended
  • 1/4 cup vegetable oil
  • 1 medium onion, finely diced
  • 1/4 cup olive oil
  • 1 cup chopped spinach
  • 2 tbsp fresh lemon juice
  • Dash Worcestershire sauce
  • Dash freshly ground black pepper
  • 1 tsp minced garlic
  • 1/4 cup white wine

    • Instructions:

    1. Marinate catfish in buttermilk and tabasco sauce for 1 hour (in refrigerator).
    2. Dredge fish in mixture of cornmeal, flour and cajun spice blend.
    3. Let rest about 5 minutes.
    4. Fry fish in oil for 2 to 3 minutes per side.
    5. Set aside and keep warm.
    6. For the sauce, saute onion in olive oil until soft; add fresh chopped spinach, lemon juice, worcestershire sauce, black pepper, grlic, and wine.
    7. Cover and simmer 2 to 3 minutes.
    8. Serve over fish fillets.