Lemon Pepper Catfish
4 servings
Cornmeal is especially good for coating the fish because it fries to a golden crunch without using a lot of oil. Be sure the pan is hot before adding the fish, and resist the urge to turn it more than once during
frying.
COLESLAW
2 cups purchased shredded cabbage mix
1/4 cup reduced-fat mayonnaise
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
CATFISH
4 (4-oz.) catfish fillets
1/2 cup buttermilk
1/3 cup all-purpose flour
1/3 cup cornmeal
2 teaspoons grated lemon peel
1 teaspoon cracked black pepper
3/4 teaspoon salt
1 1/2 tablespoons canola oil
1. Combine all coleslaw ingredients in medium bowl. Let stand at room temperature 15 to 30 minutes or refrigerate 1 to 2 hours to allow flavors to develop.
2. Place catfish in medium shallow dish; pour in buttermilk, turning to coat fish with buttermilk. Let stand 15 minutes. Meanwhile, combine flour, cornmeal, lemon peel, cracked pepper and 3/4 teaspoon salt in another medium bowl. Dip fish into cornmeal mixture to coat completely; place in single layer on plate.
3. Heat oil in large skillet over medium-high heat until hot. Cook fish 7 to 9 minutes or until golden brown and fish just begins to flake, turning once. (Use large spatula to carefully turn fish.) Remove fish. Add coleslaw to skillet; cook and stir 30 seconds or until slightly warm.
PER SERVING:
430 calories, 19 g total fat (3 g saturated fat), 29 g protein, 34 g carbohydrate, 90 mg cholesterol,
915 mg sodium, 2.5 g fiber
Cheese Grits
6 cups water
1 1/3 cups hominy grits
3 eggs
3/4 cup margarine
1 (16 ounce) package processed American cheese, cubed
2 teaspoons seasoning salt
2 teaspoons hot pepper sauce
Preheat oven to 350 degrees F.
In a large pot, bring water to a rolling boil before adding the grits. Reduce the heat to low and stir while they thicken.
When the mixture is thick, stir in the eggs followed by margarine, cheese, seasoning salt, and hot sauce. Stir until the cheese has melted.
Pour mixture into a 9x13 inch baking dish. Bake at 350 degrees F for 45 minutes. Cut the grits into squares and serve.
Chunky Pecan Bars - TNT
Makes about 6 dozen bars
For The Crust:
1 1/2 cups flour
1/2 cup packed brown sugar
1/2 cup cold butter, cubed
For The Filling:
3 eggs
3/4 cup sugar
3/4 cup dark corn syrup
2 tbsp butter, melted
1 tsp vanilla
1 3/4 cups semisweet chocolate chunks
1 1/2 cups coarsely chopped pecans
Preheat the oven to 350 F. Grease a 13 x 9 inch baking dish.
In a small bowl, combine the flour and the brown sugar. Cut in the butter until crumbly. Press into the prepared baking dish. Bake for 10-15 minutes or until golden brown.
Meanwhile, in a large bowl, whisk the eggs, sugar, corn syrup, butter, and vanilla until blended. Stir in the chocolate chunks and pecans. Pour over the crust.
Bake for 20-25 minutes or until set. Cool completely on a wire rack. Cut into bars. Store in an airtight container in the refrigerator.
4 servings
Cornmeal is especially good for coating the fish because it fries to a golden crunch without using a lot of oil. Be sure the pan is hot before adding the fish, and resist the urge to turn it more than once during
frying.
COLESLAW
2 cups purchased shredded cabbage mix
1/4 cup reduced-fat mayonnaise
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
CATFISH
4 (4-oz.) catfish fillets
1/2 cup buttermilk
1/3 cup all-purpose flour
1/3 cup cornmeal
2 teaspoons grated lemon peel
1 teaspoon cracked black pepper
3/4 teaspoon salt
1 1/2 tablespoons canola oil
1. Combine all coleslaw ingredients in medium bowl. Let stand at room temperature 15 to 30 minutes or refrigerate 1 to 2 hours to allow flavors to develop.
2. Place catfish in medium shallow dish; pour in buttermilk, turning to coat fish with buttermilk. Let stand 15 minutes. Meanwhile, combine flour, cornmeal, lemon peel, cracked pepper and 3/4 teaspoon salt in another medium bowl. Dip fish into cornmeal mixture to coat completely; place in single layer on plate.
3. Heat oil in large skillet over medium-high heat until hot. Cook fish 7 to 9 minutes or until golden brown and fish just begins to flake, turning once. (Use large spatula to carefully turn fish.) Remove fish. Add coleslaw to skillet; cook and stir 30 seconds or until slightly warm.
PER SERVING:
430 calories, 19 g total fat (3 g saturated fat), 29 g protein, 34 g carbohydrate, 90 mg cholesterol,
915 mg sodium, 2.5 g fiber
Cheese Grits
6 cups water
1 1/3 cups hominy grits
3 eggs
3/4 cup margarine
1 (16 ounce) package processed American cheese, cubed
2 teaspoons seasoning salt
2 teaspoons hot pepper sauce
Preheat oven to 350 degrees F.
In a large pot, bring water to a rolling boil before adding the grits. Reduce the heat to low and stir while they thicken.
When the mixture is thick, stir in the eggs followed by margarine, cheese, seasoning salt, and hot sauce. Stir until the cheese has melted.
Pour mixture into a 9x13 inch baking dish. Bake at 350 degrees F for 45 minutes. Cut the grits into squares and serve.
Chunky Pecan Bars - TNT
Makes about 6 dozen bars
For The Crust:
1 1/2 cups flour
1/2 cup packed brown sugar
1/2 cup cold butter, cubed
For The Filling:
3 eggs
3/4 cup sugar
3/4 cup dark corn syrup
2 tbsp butter, melted
1 tsp vanilla
1 3/4 cups semisweet chocolate chunks
1 1/2 cups coarsely chopped pecans
Preheat the oven to 350 F. Grease a 13 x 9 inch baking dish.
In a small bowl, combine the flour and the brown sugar. Cut in the butter until crumbly. Press into the prepared baking dish. Bake for 10-15 minutes or until golden brown.
Meanwhile, in a large bowl, whisk the eggs, sugar, corn syrup, butter, and vanilla until blended. Stir in the chocolate chunks and pecans. Pour over the crust.
Bake for 20-25 minutes or until set. Cool completely on a wire rack. Cut into bars. Store in an airtight container in the refrigerator.
