Pecan-Crusted Catfish with Zesty Tartar Sauce
Sour cream replaces mayonnaise as the base for the tartar sauce here. Serve this fish with corn on the cob and chilled slices of melon on the side.
Ingredients
Serves 4; 3 ounces fish and 2 tablespoons sauce per serving
Fish
Tartar Sauce
Step 1
Put the fish in a single layer in a large shallow dish. Drizzle the top side with half the buttermilk, spreading to cover. Turn the fish over and repeat with the remaining buttermilk. Cover and refrigerate for 10 minutes to 1 hour, turning occasionally.
Step 2
Preheat the oven to 400°F.
Step 3
In a food processor or blender, process the bread for 5 to 10 seconds to make soft crumbs.
Step 4
In a shallow dish, stir together the bread crumbs, green onions, pecans, and lemon pepper.
Step 5
Drain the fish, discarding the buttermilk. Add the fish to the bread-crumb mixture, turning to coat. Using your fingertips, gently press the mixture so it adheres to the fish. Reserve any remaining bread-crumb mixture. Transfer the fish to a nonstick baking sheet. Sprinkle with the reserved bread-crumb mixture.
Step 6
Bake for 10 to 12 minutes, or until the fish flakes easily when tested with a fork.
Step 7
Meanwhile, in a small bowl, whisk together the tartar sauce ingredients. Cover and refrigerate until serving time. Serve with the fish.
Nutrition Information
Step 8
(Per serving)
Step 9
Calories: 212
Step 10
Total fat: 7.0g
Step 11
Saturated: 1.0g
Step 12
Trans: 0.0g
Step 13
Polyunsaturated: 2.0g
Step 14
Monounsaturated: 3.0g
Step 15
Cholesterol: 71mg
Step 16
Sodium: 224mg
Step 17
Carbohydrates: 14g
Step 18
Fiber: 3g
Step 19
Sugars: 6g
Step 20
Protein: 22g
Step 21
Calcium: 102mg
Step 22
Potassium: 586mg
Dietary Exchanges
Step 23
1 starch
Step 24
3 lean meat