Tuscan Catfish With Sun-Dried Tomato Aïoli – a delicious recipe with catfish fillets, salt, freshly ground pepper, flour, ground MCCORMICK, eggs. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Sprinkle catfish with salt and pepper.
2
Pulse pita chips in a food processor 6 to 8 times or until coarsely chopped. Place in a shallow dish or pie plate.
3
Stir together flour and Italian herb blend in another shallow dish or pie plate. Stir together eggs and 1/3 cup water in a third shallow dish or pie plate.
4
Dredge catfish in flour mixture, shaking off excess. Dip in egg mixture, shaking off excess. Dredge in pita chips, pressing mixture into catfish to coat thoroughly.
5
Pour oil to depth of 1 inch into a large deep skillet; heat to 350u00b0. Fry catfish, in batches, 4 to 5 minutes on each side or until golden brown. Drain on paper towels. Serve with Sun-dried Tomato Aioli. Garnish, if desired.
312
kcal
Calories
6
g
Fat
51
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 (6-oz.) catfish fillets, 1/2 teaspoon salt, 1/2 teaspoon freshly ground pepper, 2 cups firmly packed STACY'S Pesto and Sun-Dried Tomato Pita Chips, and more.
Yes, Tuscan Catfish With Sun-Dried Tomato Aïoli falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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