Recipe by Cooking Light January 1999


Recipe Summary test

4 servings


Ingredient Checklist


Instructions Checklist
  • Combine the first 3 ingredients in a shallow dish. Dredge catfish fillets in the cornmeal mixture.

  • Melt the butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add catfish fillets, and cook for 5 minutes on each side or until fish flakes easily when tested with a fork. Remove catfish fillets from heat, and keep warm.

  • Combine the coleslaw and dressing. Cut hoagie rolls in half horizontally, and spoon 1/2 cup slaw over bottom halves of rolls. Top each with 1 fillet and tops of rolls.

Nutrition Facts

497 calories; calories from fat 26%; fat 14.4g; saturated fat 3g; mono fat 5.3g; poly fat 4.4g; protein 38.6g; carbohydrates 50.6g; fiber 3.1g; cholesterol 107mg; iron 3.8mg; sodium 1194mg; calcium 145mg.