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Crispy Cayenne Catfish
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Nutrition Facts
Serving Size 212 g
(Approx. 4 Servings)
Amount Per Serving
Calories 280 Calories From Fat 100
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 90 mg 30%
Sodium 400 mg 17%
Total Carbohydrate 17 g 6%
Dietary Fiber 1 g 4%
Sugars 2 g
Protein 27 g
Vitamin A 0% • Iron 6%
Vitamin C 10% • Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Crispy Cayenne Catfish
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Prep Time
5 minutes
Cook Time
8 minutes
Total Time
13 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1/4 cup(s) H-E-B Canola Oil
1 cup(s) H-E-B All Purpose Flour
1/4 cup(s) Low Fat Cultured 1% Milkfat Buttermilk
1/2 cup(s) H-E-B Panko Bread Crumbs
1 Tbsp H-E-B Texas Originals Seafood Seasoning Spice Blend
4 (4 Oz) catfish fillets
1 lemon, quartered
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Instructions

1
Bring large frying pan with canola oil to medium-high heat.
2
Set up dredging station using 3 wide-based dishes. Place flour in one; buttermilk in the second; and bread crumbs with seafood seasoning in the third.
3
Lightly coat catfish in flour, dunk in buttermilk, and cover in bread crumbs.
4
After all fillets are breaded, fry 3-4 minutes on each side.
5
Remove cooked fish from pan and drain on paper towels 1 minute to remove excess oil. Serve with a lemon wedge.

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