Tuscan Catfish With Sun-dried Tomato Aïoli

Name: Tuscan Catfish With Sun-dried Tomato Aïoli
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 6
Cuisine: Global
Ingredients: 1 slice Garnishes: fresh basil leaves, lemon; 1 kilograms catfish fillets; 2 larges eggs, lightly beaten; 473 milliliters all-purpose flour; 1 Tbsp freshly ground MCCORMICK Gourmet Collection Italian Herb Blend Grinder; 1 teaspoons freshly ground pepper; 1 teaspoons salt; 6 servings Sun-dried Tomato Aïoli; 473 milliliters firmly packed STACYS Pesto and Sun-Dried Tomato Pita Chips; 6 servings Vegetable oil

Tuscan Catfish With Sun-dried Tomato Aïoli might be just the main course you are searching for. Watching your figure? This dairy free and pescatarian recipe has 598 calories, 37g of protein, and 29g of fat per serving. This recipe serves 6. This recipe covers 28% of your daily requirements of vitamins and minerals. A mixture of mccormick gourmet collection herb blend grinder, salt, flour, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes around 15 minutes.

Instructions

Sprinkle catfish with salt and pepper.

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Salt And Pepper

Catfish

Pulse pita chips in a food processor 6 to 8 times or until coarsely chopped.

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Pita Chips

Equipment you will use

Food Processor

Place in a shallow dish or pie plate.

Stir together flour and Italian herb blend in another shallow dish or pie plate. Stir together eggs and 1/3 cup water in a third shallow dish or pie plate.

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All Purpose Flour

Water

Egg

Dredge catfish in flour mixture, shaking off excess. Dip in egg mixture, shaking off excess. Dredge in pita chips, pressing mixture into catfish to coat thoroughly.

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Pita Chips

Catfish

All Purpose Flour

Dip

Egg

Pour oil to depth of 1 inch into a large deep skillet; heat to 35

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Cooking Oil

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Frying Pan

Fry catfish, in batches, 4 to 5 minutes on each side or until golden brown.

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Catfish

Drain on paper towels.

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Paper Towels

Serve with Sun-dried Tomato Aoli.

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Sun Dried Tomatoes

Garnish, if desired.

Equipment

Food Processor

Frying Pan

Paper Towels

Ingredients

Servings:

1slice

Garnishes: fresh basil leaves, lemon 1kilograms

catfish fillets 2larges

eggs, lightly beaten 473milliliters

all-purpose flour 1Tbsp

freshly ground MCCORMICK Gourmet Collection Italian Herb Blend Grinder 1teaspoons

freshly ground pepper 1teaspoons

salt 6servings

Sun-dried Tomato Aïoli 473milliliters

firmly packed STACY'S Pesto and Sun-Dried Tomato Pita Chips 6servings

Vegetable oil

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Catfish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Scarpetta Pinot Grigio. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 13 dollars per bottle.