Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Catfish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 6 U.S. Farm-Raised Catfish fillets
- 1/2 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons oil
- 3 tablespoons butter
- 1/4 cup slivered almonds
- 1 teaspoon grated lemon zest
- 2 teaspoons lemon juice
- For garnish: Parsley sprigs and lemon wedges or slices
- =
Directions
1. Mix flour with salt and pepper
2. Dredge fillets in the flour
3. Heat oil in large, heavy skillet over medium heat
4. When oil is very hot, slide fillets in and cook for 3-4 minutes per side or until easily flaked with a fork
5. Transfer fillets to a serving platter and keep warm
6. Wipe skillet clean with paper towl, return to medium heat. Add 3 tablespoons of butter and melt. Add almonds and cook until they are light brown. Add zest and lemon juice and stir for 10-15 seconds.
7. Pour sauce over fillets and garnish with parsley and lemon.