PAN-FRIED CATFISH

Pan-Fried Catfish image

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!

Provided by Taste of Home

Categories Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 7

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

Steps:

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.

Nutrition Facts : Calories 397 calories, Fat 23g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 280mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 6g fiber), Protein 32g protein.