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Home : Entrees : Seafood : Pecan-Crusted Catfish with Spicy Mango Chutney

Makes 4 Servings
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Pecan-Crusted Catfish with Spicy Mango Chutney

Contributed by: ARA

Yes, You Can Eat Right Tonight (ARA) - America's home-grown favorite, farm-raised catfish, is a healthy choice in more ways than one! Not only is it healthy and good to eat; it is also healthy for the environment.

Pecan-crusted Catfish with Spicy Mango Chutney
Raised in clean freshwater ponds on a diet of domestically produced feed, farmed catfish is totally free from any unauthorized antibiotics and banned substances; unlike most imported Asian fish. American catfish farming is closely monitored by several state and federal government agencies to ensure that the highest quality and environmentally sound standards are maintained. In fact, it is on the list of best seafood choices of the Monterey Bay Aquarium's Seafood Watch Program. To guarantee that you are serving your family only the best, you need to buy U.S. Farm-Raised Catfish to ensure wholesome, quality fish that is totally safe.

U.S. Farmed-Raised Catfish has a consistently mild, slightly sweet flavor that appeals to the entire family. It is perfect for quick, casual, family meals -- plus, it's good for you. It offers high-quality protein with heart-health omega-3 fatty acids.

Farmed catfish is so easy to cook; its firm texture makes it adaptable to a variety of recipes. There's no need to fear cooking catfish at home -- grilled, broiled, sauteed or baked, it is difficult to overcook so count on it being tender and moist every time. Try this family-pleasing quick and easy Pecan-Crusted Catfish tonight

Ingredients:

  • 1 1/2 cups panko (Japanese) bread crumbs
  • 3/4 cup shelled pecans
  • 4 U.S. Farm-Raised Catfish fillets (6 to 8 ounces each)
  • 2 eggs, lightly beated with 2 tablespoons water
  • Vegetable oil for frying

Directions:

In a food processor bowl, combine panko and pecans; process just until pecans are coarsely chopped.

Lightly coat fillets with egg mixture, shaking off excess. Evenly coat each fillet with the panko mixture, firmly pressing to make it adhere.

In a deep skillet, pour in oil to depth of 1 1/2 inches; heat oil to 350 degrees F. Fry fillets until golden on both sides, 6 to 8 minutes. Remove and drain on a rack.

Serve with Spicy Mango Chutney.

Spicy Mango Chutney

  • 1 small mango (cut in small dice-shaped pieces)
  • 2 tablespoons finely chopped jalapeno
  • 1 tablespoon chopped cilantro
  • 1 tablespoon finely chopped red bell pepper
  • 1 tablespoon apricot preserves
  • 2 tablespoons lime juice
  • Salt and pepper to taste

In a microwave-safe bowl, combine mango, jalapeno, cilantro, red bell pepper, apricot preserves and lime juice.

Cover loosely; microwave for 1 minute; stir and microwave until mango is barely tender. Season with salt and ground black pepper to taste. Serve warm or chilled.

Makes 1 Cup

For more great tasting U.S. Farm-Raised Catfish Recipes, visit www.catfish institute.com or request a free U.S. Farm-Raised Catfish recipe leaflet, "Delicious Any Way You Cook It," via fax: (212) 254-2452 or e-mail: catfish@lewis-neale.com.

Serving Size: Makes 4 Servings


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