Nutritional Info

Nutrition Facts

Serving Size 1 (172g)

Calories 248
Calories from Fat 20 (8%)
Amount Per Serving %DIV
Total Fat 2.3g 4%
Saturated Fat 0.6g 3%
Monounsaturated Fat 1g
Polyunsaturated Fat 0.7g
Trans Fat 0.0g
Cholesterol 1.7mg 1%
Sodium 157.6mg 7%
Potassium 219.7mg 5%
Total Carbohydrate 49.8g 17%
Dietary Fiber 2.8g 11%
Sugars 13.3g
Protein 6.9g 14%

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Recipe Description
This is a wonderful dish your family will love. Ready in 30 minutes, or less.
Prep time
15 min
Cook time
10 min
Ready In
25 min


Serves Tool

Serves To:USMetric
2   fresh basil leaves, lemon slices
1   sun dried tomato aioli
1   vegetable oil
2   large eggs, lightly beaten
1 Tablespoon(T)  freshly ground italian herb blend grinder
2 Cup(c)  all purpose flour
2 Cup(c)  firmly packed pesto and sun dried tomato pita chips
1/2 Teaspoon(t)  freshly ground pepper
1/2 Teaspoon(t)  salt
6   catfish fillets


Sprinkle catfish with salt and pepper. Pulse pita chips in a food processor 6 to 8 times or until coarsely chopped. Place in a shallow dish or pie plate. 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. Dredge catfish in flour mixture, shaking off excess. Dip catfish in egg mixture, shaking off excess. Dredge in pita chips, pressing mixture into catfish to coat thoroughly. Pour oil to depth of 1 inch into a large deep skillet; heat to 350°F. 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 with basil leaves and lemon wedges, if desired.

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