Rating: 4 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

This crispy, spicy catfish makes the perfect companion to the vegetable crunch of the mellow cabbage slaw.

Recipe by Cooking Light June 2000


Recipe Summary

4 servings (serving size: 1 wrap)


Ingredient Checklist


Instructions Checklist
  • To prepare the slaw, combine the first 4 ingredients in a bowl; cover and chill.

  • To prepare the wraps, combine flour and next 7 ingredients (flour through red pepper) in a shallow dish. Dredge fillets in flour mixture. Melt the butter in a large nonstick skillet over medium-high heat. Add fillets; sauté 5 minutes. Turn fillets over; cook 4 minutes or until fish flakes easily when tested with a fork.

  • Heat the tortillas according to package directions. Cut each catfish fillet lengthwise into 4 pieces. Arrange 4 fillet pieces on each tortilla; top each serving with about 3/4 cup slaw, and roll up.

Nutrition Facts

397 calories; calories from fat 27%; fat 11.7g; saturated fat 3.7g; mono fat 3.9g; poly fat 2.7g; protein 35.6g; carbohydrates 36.6g; fiber 3g; cholesterol 106mg; iron 4.7mg; sodium 918mg; calcium 126mg.