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An after-work catfish fry may be out of the question, but here's a more practical meal featuring the economical farm-raised fillets that still pay homage to our Southern roots. Instead of being fried, the fillets are dipped in Dijon mustard and milk, coated with coarsely ground pecans and baked. While the fish cooks, put on a pot of rice and pop a package of frozen collards in the microwave.
-- Marcia Langhenry
Hands on time: Total time: 30 minutes Serves:
6 tablespoons Dijon mustard
1/4 cup milk
1 cup coarsely ground pecans
4 (6-ounce) catfish fillets
1 lemon, cut in 4 wedges
Preheat oven to 450 degrees. Grease a baking sheet. In a shallow dish, mix mustard and milk. In another shallow dish or on a piece of wax paper, spread pecans. Dip fillets into mustard mixture, then roll in pecans to coat, shaking off excess. Place on prepared pan and bake for 10-12 minutes, or until catfish flakes easily with a fork. Serve each fillet with a lemon wedge. --- Adapted from Catfish Institute recipe
Glory Foods' brand collards is the closest thing to fresh we've tried. Add corn muffins from the bakery and your meal is complete.
Per serving: 420 calories (percent of calories from fat, 67), 30 grams protein, 7 grams carbohydrates, 3 grams fiber, 31 grams fat, 82 milligrams cholesterol, 572 milligrams sodium.
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