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Mississippi is the nation's largest producer of farm-raised catfish. My family loves this dish, and asks for it often. One reason I like it is it's so simple to prepare.
This recipe is:
Contest Winning
Nutritional Facts 1 serving (1 each) equals 219 calories, 18 g fat (10 g saturated fat), 50 mg cholesterol, 522 mg sodium, 10 g carbohydrate, trace fiber, 5 g protein.
Originally published as Catfish Parmesan in Country April/May 1995, p49
Frozen FishA good way to freeze fish is to put the fish in a resealable plastic bag, fill the bag with water, press out the air and seal. This helps prevent freezer burn. —Delaine Butt, Leaf Rapids, Manitoba
A good way to freeze fish is to put the fish in a resealable plastic bag, fill the bag with water, press out the air and seal. This helps prevent freezer burn. —Delaine Butt, Leaf Rapids, Manitoba
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Jan. 13, 2013 by justJullie
my husband loved the flavor but didn't like the lack of crunch so next time I am putting them on the stovetop in a nonstick pan and hoping for the best. I thought the butter & parmesan would crunch up but it didn't in my oven. any ideas?
Reviewed on Oct. 12, 2012 by megan1027
My husband and daughter liked it and would eat it again
Reviewed on Mar. 26, 2009 by djs1956
my husband and I love catfish, this is a great recipe.
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