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Pan-Fried Catfish Recipe

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Nestled in a skillet with colorful, nutritious carrots and spinach, this catfish fillet comes out perfectly moist. This meal is no more trouble than heating a frozen dinner, but it tastes much better!

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Pan-Fried Catfish Recipe

Prep: 5 min. Cook: 10 min.

Yield: 2 Servings

5 10 15

Ingredients

20 baby carrots
4 teaspoons vegetable oil
1/2 cup sliced onion
2 catfish fillets (6 ounces each)
2 packages (6 ounces each) fresh baby spinach
1/4 cup white wine vinegar
1/2 teaspoon sugar

Directions

In a large skillet, stir-fry carrots in oil for 1-2 minutes or until crisp-tender. Add onion; cook and stir for 1 minute. Add catfish; cook for 2-3 minutes on each side. Remove fish and set aside.
Add spinach, in batches, stir-frying until slightly wilted. Return fish to skillet. Sprinkle with vinegar and sugar. Cover and cook for 5 minutes or until fish flakes easily with a fork. Remove to a warm serving dish; spoon pan juices over fillets. Yield: 2 servings.

Nutritional Facts 1 serving equals 397 calories, 23 g fat (4 g saturated fat), 80 mg cholesterol, 280 mg sodium, 17 g carbohydrate, 6 g fiber, 32 g protein.

Originally published as Spinach Catfish Skillet in The Taste of Home Cookbook , p190

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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