xiaoxl/recipe_data huggingface dataset:
Peruvian Potato-Chicken Salad (Causa Rellena)
Category: salad
By Chef John

There's nothing very unusual about serving a chicken or potato salad at a cookout, which is why this layered Peruvian potato and chicken salad will cause such a stir. Or should I say, 'causa' a stir, since in Peru that's what this gorgeous dish is called. Infused with aji amarillo, lime juice, and cilantro, these are perfect for making ahead and packing in your cooler on a hot summer day. Garnish with cherry tomatoes and cilantro if desired.

Ingredients:
1  large cooked chicken breast, diced or shredded
¼ cup green peas
¼ cup diced cooked carrot
1 teaspoon minced shallot
2 tablespoons finely chopped roasted red peppers
2 tablespoons chopped fresh cilantro
1 teaspoon lime juice
¼ cup mayonnaise, or as needed
1 ¼ pounds Yukon Gold potatoes, peeled and quartered
2 tablespoons aji amarillo chili paste, or to taste
2 tablespoons olive oil
1  lime, juiced, or more to taste
cayenne pepper to taste
salt to taste
1  avocado, quartered and sliced
⅓ cup mayonnaise
1 tablespoon sour cream  (Optional)
1 small clove garlic, crushed
2 teaspoons aji amarillo chili paste, or to taste
1 teaspoon water as needed

Directions:
Combine chicken, green peas, carrot, shallot, roasted red peppers, cilantro, and lime juice in a bowl. Season with salt and cayenne. Add mayonnaise and mix until combined. Cover chicken salad with plastic wrap and refrigerate until ready to use. Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender but not falling apart, about 20 minutes. Drain well and transfer potatoes to a mixing bowl. Mash until smooth. Add jai amarillo, olive oil, and lime juice to the potatoes. Season with cayenne and salt. Mash together with the potato masher. Switch to a spatula and mix until completely smooth. Line four 6-ounce ramekins with plastic wrap. Scoop mashed potatoes evenly into ramekins; press and smooth out the tops. Cover each with a layer of avocado slices. Fill ramekin to the top with chicken salad, pressing it down and pulling up the plastic wrap to eliminate any air pockets. Cover with a final layer of mashed potatoes, going up to 1/2 inch or more over the rim. Seal top with a new layer of plastic wrap and fold the sides over to seal. Refrigerate salads until completely chilled, at least 1 hour. Mix mayonnaise, sour cream, garlic, and aji amarillo together for the sauce, adding a splash of water to adjust the thickness. Remove the top layer of plastic wrap from each salad. Invert each ramekin onto a serving plate; remove ramekins, then plastic wrap. Spoon some sauce around each salad.

Prep time: 40 mins
Cook time: 25 mins
Total time: 2 hrs 5 mins
Yields: 4 6-ounce ramekins

Calories: 658
Fat: 49.1 g
Saturated fat: 9 g
Carbohydrates: 41.4 g
Sugars: 3.6 g
Dietary fiber: 7 g
Protein: 19.2 g
Cholesterol: 58 mg
Sodium: 391 mg
Mamma's Stuffed Mushrooms


Ingredients:
garlic cloves, olive oil, cheese, parsley, egg, whole mushroom

Directions:
Preheat oven to 325°F., Heat oil in a skillet and gently brown the garlic., Crumble the sausage into the pan and brown it., In a bowl, combine bread crumbs, cheese, parsley and egg., Add sausage to bowl and mix well., Fill mushroom caps with stuffing., Place mushrooms in a baking pan lined with foil., Add a little chicken stock to the pan to keep the mushrooms from drying out., Bake for 15-30 minutes, depending on the size of the mushrooms., Serve hot.
The Best Pumpkin Pie Ever!


Ingredients:
pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg

Directions:
Preheat the oven to 425°F.
In a large bowl combine the pumpkin puree, condensed milk, eggs, cinnamon, ginger and nutmeg.
Mix well and turn into the crust.
Bake 15 minutes; reduce the oven temperature to 350° and bake another 35 to 40 minutes or until a knife inserted 1-inch from the edge comes out clean.
Cool before cutting.
Garnish with whipped cream.
Refrigerate leftovers.
Slow Cooker Ham and Beans


Ingredients:
ham bone, dried navy beans, carrots, celery & leaves, water

Directions:
You will need a large crock pot.
Soak navy beans over night or for 12 hours in large bowl. Drain beans and reserve liquid.
Place beans in slow cooker.
Place Meaty Ham Bone on top of beans.
Place vegetables around ham.
Using reserved liquid, measure 5 cups of bean water and pour over ham and vegetables.
Cover with Lid and slow cook for 8-10 hours.  When done, the meat should be falling off the bone and the beans should be soft.
Removed bone and meat. Discard bone and shred meat with forks.
Place meat back in soup.  Remove any excess vegetables you do not want.
With large spoon, smash some of the beans against the side of the crock pot.  Do this a few times. It makes the soup creamy.
Season with salt and pepper to taste.
Simple Potato Soup


Ingredients:
margarine, onion, garlic cloves, potatoes, evaporated milk, Velveeta cheese

Directions:
Melt margarine in stock pot., Add chopped onion and garlic to margarine and saute until wilted., Add potatoes and cover with stock.  Simmer until potatoes are tender., Stir in milk and cheese., Leave as is, or puree with an immersion blender., Top with your choice of bacon, additional cheese, green onion, etc.
Easy Chicken Kiev Potato Bowls #SP5


Ingredients:
spinach, salted butter, dry tarragon

Directions:
1] Preheat oven to 375 degrees.
2] Mix all ingredients in a large bowl.
3] Evenly distribute mixture into 4, 7 inch, oven proof casserole (quiche or gratin] dishes. Cover with foil and bake for 40 minutes.
Thai -Style Open Crab Meat Sandwich


Ingredients:
lime juice, gingerroot, lemongrass, mayonnaise, avocado, fresh cilantro

Directions:
Mix half the lime juice with the ginger and lemon grass.  Add the mayonnaise and mix well.
Spread 1 tablespoon mayonnaise over each slice of bread.
Halve the avocado and remove the pit.  Peel and slice the flesh thinly, then arrange the slices on the bread.  Sprinkle with lime juice.
Spoon the crab meat over the avocado, then add any remaining juice.  Spoon over the remaining mayonnaise, top with a cilantro spring.
Serve immediately.
*** To make lime-and ginger-flavored mayonnaise, place 2 egg yolks, 1 tablespoon lime juice, and 1/2 teaspoon grated ginger in a blender.  With the motor running, gradually add 1 1/4 cups olive oil, drop by drop, until the mixture is thick and smooth.  Season with salt and pepper.***.
Rhubarb Bread I
Category: bread
By LAFLINT

Rhubarb is one of the wonderful gifts of spring. This bread will turn it into a delicious treat for the whole family.

Ingredients:
1 cup milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 ½ cups brown sugar
⅔ cup vegetable oil
1  egg
2 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 ½ cups chopped rhubarb
½ cup chopped walnuts
¼ cup brown sugar
½ teaspoon ground cinnamon
1 tablespoon butter, melted

Directions:
Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans. In a small bowl, stir together milk, lemon juice and vanilla; let stand for 10 minutes. In a large bowl, mix together 1 1/2 cups brown sugar, oil and egg. Combine the flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined. Fold in rhubarb and nuts. Pour batter into prepared loaf pans. In a small bowl, combine 1/4 cup brown sugar, cinnamon and butter. Sprinkle this mixture over the unbaked loaves. Bake in preheated oven for 40 minutes, until a toothpick inserted into center of a loaf comes out clean.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 2 - 9x5 inch loaves

Calories: 206.7
Fat: 10.5 g
Saturated fat: 1.8 g
Carbohydrates: 25.9 g
Sugars: 13.2 g
Dietary fiber: 0.8 g
Protein: 2.9 g
Cholesterol: 11.8 mg
Sodium: 196.1 mg
Deep in the Heart of Texas Sugar Cookies


Ingredients:
butter, powdered sugar, egg, vanilla, all-purpose flour, baking soda, cream of tartar, powdered sugar, milk

Directions:
Crush the hard candy fairly fine.
Beat powdered sugar and butter.
Mix in vanilla, almond extract and egg.
Sift together flour, baking soda and cream of tartar. Mix into creamed mixture.
Cover and refrigerate about 2 hours or until firm.
Tape (2] paint stir sticks, the width of your rolling pin, on to parchment paper. Stir sticks gives you even thickness of about 1/8 inch thick.
Tape the paper to your counter.
Place a piece of dough on the paper, cover with another piece of parchment paper and roll.
If the dough sticks use powdered sugar on the rolling surface.
It is best not to get it on top of the cookie if you are going to glaze, because it makes the top of the cookie puffy where the sugar was.
Use a 3 ½ inch Texas shaped cookie cutter, then use a 1 inch heart shaped cutter.
Place cookies on a foil lined cookie sheet.
Spoon it in the heart spaces. Use as much as you want, but not over the top of the Texas shape cookie.
You can sprinkle the cookie with sugar before baking or may glaze after completely cooled.
Bake at 375° F for 7 to 8 minutes or until edges or golden.
Let your stained glass cookies cool for 10 minutes before removing from pan.
Cool completely before glazing.
WHITE GLAZE: Mix all ingredients until smooth or desired brushing consistency.
Creamy Red Bean Salsa


Ingredients:
red onion, parsley, olive oil, red wine vinegar, mayonnaise

Directions:
Puree all the ingredients in a food processor or blender and pour into a serving bowl.
Chill for at least 30 minutes.
Sloppy Pizza


Ingredients:
ground beef, ground sausage, onion, monterey jack and cheddar cheese blend, pre-shredded mozzarella cheese

Directions:
Over med-high heat, brown meat, onions and diced pepperoni., Drain excess fat and return to heat., add 1 cup of pizza sauce and shredded jack and cheddar cheese., stir to combine., Add to Hogie/Potato Roll and top with mozzerella cheese to melt., Serve and enjoy.
Orange Chicken


Ingredients:
boneless skinless chicken breasts, flour, egg, orange zest, soy sauce, distilled white vinegar, brown sugar, water, fresh ginger, fresh garlic, pepper, scallion, cornstarch

Directions:
combine salt, ground pepper and then flour. Dip the chicken into the eggs, then dredge in flour mix. (I double coated mine] Let sit for 15 minutes.
whisk orange juice, sugar, vinegar, soy sauce, garlic, orange zest, ginger and pepper in a large bowl. (optional 1 teaspoon sriracha for taste]
Heat in a medium saucepan over medium heat. Bring to a boil and stir in 2 tablespoons cornstarch combined with water. Cook, stirring frequently, until thickened about 1-2 minutes; keep warm.
Heat vegetable oil in a large saucepan. Working in batches, add chicken and fry until golden brown and cooked through, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.
Serve chicken immediately, tossed or drizzled with the marinade, garnished green onion.
Oatmeal Peanut Butter Chocolate Chip Bars


Ingredients:
flour, quick-cooking oats, baking soda, salt, butter, creamy peanut butter, brown sugar, white sugar, eggs, vanilla extract

Directions:
Preheat oven to 350 degrees Fahrenheit.  Lightly grease a 9x13-inch baking dish with nonstick cooking spray; set aside.
In a medium bowl, mix together the flour, oats, baking soda and salt.
In a separate bowl, beat together the butter, peanut butter, brown sugar and white sugar.
Add the eggs, one at a time.  Mix in the vanilla extract.
Slowly add the dry ingredients and mix until no white streaks remain.
Fold in 1 1/2 cups semisweet chocolate chips.
Press mixture into prepared pan.  Scatter remaining 1/2 cup semisweet chocolate chips on top.  Gently press into dough.
Bake at 350 degrees Fahrenheit for 22-25 minutes, or until lightly browned on top and around the edges.
Remove pan from oven to a wire rack.
Cool completely and cut into 24 bars.
Blintz Souffle II
Category: breakfast-and-brunch
By Lisa Altmiller

A great twist on blintzes, very kid-friendly and easy to make using pre-packaged blintzes.

Ingredients:
3 tablespoons butter
2 (13 ounce) packages frozen cheese-filled blintzes
4  eggs, beaten
1 ½ cups sour cream
1 ¼ cups white sugar
½ teaspoon salt
1 teaspoon vanilla extract
1 tablespoon orange juice

Directions:
Preheat oven to 350 degrees F (175 degrees C). Melt the butter in a 2-quart casserole, and place the frozen blintzes on top of the butter in a single layer. Mix the eggs, sour cream, sugar, salt, vanilla extract, and orange juice in a bowl until thoroughly combined, and pour the mixture over the blintzes. Bake in the preheated oven until the top is lightly browned, and a toothpick inserted into the center of the casserole comes out clean, about 45 minutes.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 8 servings

Calories: 410
Fat: 18.9 g
Saturated fat: 9.9 g
Carbohydrates: 53.1 g
Sugars: 31.7 g
Dietary fiber: 3 g
Protein: 13.6 g
Cholesterol: 146 mg
Sodium: 437.1 mg
Breaded Pork Tenderloin Sandwich


Ingredients:
eggs, milk, dried oregano

Directions:
Preheat oven to 325°F.
Slice tenderloin into 1/4-inch rounds.
Place rounds between sheets of plastic wrap and pound until thin.
Beat eggs and milk together and pour into a shallow dish or bowl; set aside.
In a separate dish or bowl combine breadcrumbs with garlic salt, oregano, salt and pepper.
Mix all together.
In a large skillet heat oil over medium high heat.
Meanwhile, dip tenderloins in egg mixture, then coat with bread crumb mixture.
When oil is hot, add coated tenderloin to skillet and fry until golden brown on both sides (not cooked through]!
Place browned tenderloin in a 9x13 inch baking dish lined with aluminum foil.
Bake for 20 minutes at 375°F uncovered.
Serve on bun with lettuce, mayonnaise, and tomatoes.
Creole Okra
Category: side-dish
By SILVERMARIGOLD

A yummy vegetarian side dish, easy to make.  Taste holds up for leftovers.  The use of frozen okra makes this a year-round favorite in our family.

Ingredients:
2 tablespoons olive oil
½ large onion, chopped
2 cloves garlic, minced
½  green bell pepper, chopped
1 (16 ounce) can diced tomatoes in juice
⅜ teaspoon dried thyme
2 tablespoons chopped fresh parsley
¼ teaspoon cayenne pepper
salt and pepper to taste
1 (16 ounce) package frozen cut okra

Directions:
Heat the olive oil in a large skillet over medium heat. Saute the onion and garlic until limp. Add the green pepper; cook and stir until tender. Drain the tomatoes, reserving juice, and pour them into the skillet. Season with thyme, parsley, cayenne, salt, and pepper. Simmer for 5 minutes over medium heat. Add the frozen okra, and pour in enough of the reserved juice from the tomatoes to cover the bottom of the pan. Cover, and cook for 15 minutes, or until okra is tender.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 132.6
Fat: 7.2 g
Saturated fat: 1 g
Carbohydrates: 14.2 g
Sugars: 8 g
Dietary fiber: 5.1 g
Protein: 4 g
Sodium: 184.5 mg
Roasted Herbed Vegetables and Pasta


Ingredients:
vegan margarine, fresh herbs, dried herbs, garlic clove, farfalle pasta

Directions:
Preheat oven to 450°F. Blend 1/4 cup margarine with herbs in small bowl and set aside.'.
Toss vegetables, garlic and remaining margarine in large bowl. Arrange vegetables in a broiler pan, without the rack.
Roast for 20 minutes, until vegetables are tender, stirring once. Toss vegetables with hot farfalle and reserved margarine mixture.
Watergate Salad
Category: desserts
By Jennifer

This chilly delight is an American classic.

Ingredients:
1 (3.4 ounce) package instant pistachio pudding mix
1 (8 ounce) can crushed pineapple, with juice
1 cup miniature marshmallows
½ cup chopped walnuts
½ (8 ounce) container frozen whipped topping, thawed

Directions:
In a large bowl, mix together pudding mix, pineapple with juice, marshmallows, and nuts. Fold in whipped topping. Chill.

Prep time: 10 mins
Total time: 2 hrs 10 mins
Yields: 8 servings

Calories: 173.4
Fat: 7.4 g
Saturated fat: 2.8 g
Carbohydrates: 24.6 g
Sugars: 17.9 g
Dietary fiber: 0.7 g
Protein: 1.2 g
Sodium: 179.6 mg
2.) Baby Potatoes With Rosemary


Ingredients:
small potatoes, olive oil, fresh rosemary, salt, fresh coarse ground black pepper, rosemary sprig

Directions:
Preheat oven to 425ºF.
Cut each potato in half or into quarters if large.
Place potatoes in large bowl & toss with olive oil, chopped rosemary, salt, and pepper.
Put into roasting pan (17" by 11 1/2"].
Roast potatoes 30 to 40 minutes, turning occasionally with metal spatula, until golden and fork-tender.
Garnish with rosemary sprigs.
Chicken Cutlets With Broccoli


Ingredients:
skinless chicken breasts, broccoli, egg, milk, salt, pepper

Directions:
1. Skinless chicken breasts grind in a blender along with broccoli., 2. Add egg, salt and pepper., 3. Form small patties, roll in breadcrumbs., 4. Fry in vegetable oil on both sides until golden brown state., 5. Serve with rice or boiled potatoes.
Easy Tarragon Potato Salad


Ingredients:
potatoes, red onion, celery rib, hard-boiled eggs, mayonnaise, Dijon mustard, salt, fresh tarragon, dried tarragon, black pepper

Directions:
Boil diced potatoes in salted water until tender.  Drain and rinse w/ cold water; drain again.  Allow potatoes to cool completely.
When cooled, place potatoes in a large bowl and toss w/ onion, celery and eggs (if using eggs].
Add all remaining ingredients and combine well.
Chill until serving.
Yummy Sour Cream Cinnamon Loaf


Ingredients:
butter, eggs, milk, sugar, pure vanilla extract, sour cream, all-purpose flour, baking soda, baking powder, salt, sugar, brown sugar, cinnamon, allspice

Directions:
To begin:  Prehat oven to 350 degrees.  Grease and flour a 9 x 5" loaf pan.
Batter:.
First, in a small bowl stir together the flour, baking powder, baking soda, and salt.  Set aside.
In a medium size bowl, cream the softened butter and 1 Celsius sugar until fluffy (about 4-5 minutes].  Add the eggs and vanilla flavoring and mix until blended.
Add the sour cream and the milk; blend at low speed and mix well.
Add the flour mixture and mix well until all is incorporated.
Cinnamon Mixture:.
In a small bowl, mix together the sugars, cinnamon, and allspice.  Set aside 1/4 of this to go on top of the loaf.
Spoon half of the batter into the prepared loaf pan.
Spoon 3/4's of the cinnamon mixture over the batter in the pan.
Spoon the remainder of the batter over top.
Take a small spatula and cut through the batter and cinnamon mixture to form swirls.
Sprinkle the remaining cinnamon mixture over the top of the loaf.
Bake 50-60 minutes or until a toothpick comes out clean.
Cool 10 minutes before turning out of the pan.
Enjoy!
Caramel Sauce


Ingredients:
brown sugar, corn syrup, salted butter, cold water, sweetened condensed milk

Directions:
Mix sugar, syrup, and butter over medium heat in saucepan.  As soon as it starts to boil stir constantly for eight minutes.  Remove from heat.
Add water in 3 intervals, 1/4 cup at a time, stirring well after each addition.
Add sweetened condensed milk.  Stir until well blended.
Pour into sterilized canning jars and place lids on.  Store in refrigerator.
Crabmeat Puff for 2


Ingredients:
unsalted butter, onion, celery, green pepper, all-purpose flour, evaporated milk, egg, salt, cayenne pepper, lump crabmeat

Directions:
Preheat oven to 350°F  Spray 1 qt baking dish with non-stick spray.
Melt butter in a large skillet over medium heat.  Add onion, celery and green pepper.  Saute until onions are translucent, about 6 minutes.  Stir frequently.
Add flour and stir until blended with vegetables.  Add Old Bay and stir once more.  Gradually add milk while stirring constantly until thick.  Remove from heat.
Add egg, salt, peppers and crabmeat.  Stir to blend.
Place mixture into casserole dish.  Sprinkle with cheese.
Bake, uncovered, 25 minutes, or until cheese melts and begins to lightly brown.
Ginger-Soy Salmon With Soba Noodles


Ingredients:
Japanese soy sauce, mirin, ginger, snow peas, spring onions, salmon fillets

Directions:
Preheat the oven to 225C (440F].
Mix together the soy sauce, mirin and ginger in a bowl until well combined.
Arrange the vegetables evenly in the center of each piece of foil and place a salmon fillet on top.
Spoon equal amounts of the soy mixture over each.
Fold the foil over the fish and vegetables and seal the parcels (folding the edges together tightly].
Cook the parcels directly on the oven rack for 15 minutes.
Cook the soba noodles in boiling water for 4 minutes, drain and place evenly on each serving plate.
Transfer the fish and vegetables from the foil packets to each bed of noodles and drizzle with the reserved cooking liquid to serve.
Easy Chorizo Street Tacos
Category: world-cuisine
By evostoplight

5 ingredients, amazing tacos.

Ingredients:
1  chorizo sausage link, casing removed and meat crumbled
2 tablespoons chipotle peppers in adobo sauce
4  corn tortillas
2 tablespoons chopped onion, or to taste
2 tablespoons chopped fresh cilantro, or to taste  (Optional)

Directions:
Mix chorizo and chipotle peppers in adobo sauce together in a bowl. Heat a skillet over medium-high heat; add chorizo mixture and cook until crisp, 5 to 7 minutes. Transfer chorizo to a plate, reserving grease in the skillet. Heat tortillas in the reserved grease in skillet over medium heat until warmed, 1 to 2 minutes per side. Stack 2 tortillas on top of each other for each taco. Fill with chorizo, onion, and cilantro.

Prep time: 10 mins
Cook time: 7 mins
Total time: 17 mins
Yields: 2 tacos

Calories: 262
Fat: 13.2 g
Saturated fat: 4.6 g
Carbohydrates: 25.8 g
Sugars: 0.9 g
Dietary fiber: 4 g
Protein: 10.4 g
Cholesterol: 26.4 mg
Sodium: 465.6 mg
Pumpkin Dahl


Ingredients:
ghee, silver beet, garlic, ginger, ground cumin, ground coriander, garam masala, turmeric, green chilies, red lentils, water, cumin seed, yellow mustard seeds, brown mustard seeds, curry leaf, tomatoes, sea salt, fresh ground black pepper, coriander leaves

Directions:
Heat a large non-stick frying pan over a medium heat. Add half of the ghee and cook pumpkin in batches, tossing the pan often until pumpkin is well coloured and starting to soften; set aside.
Add another tablespoon of the ghee, and working in batches, cook silverbeet until wilted and tender. Remove from pan and add to reserved pumpkin.
In the same pan, heat remaining ghee; add onions, garlic and ginger; cook until starting to soften and fragrant.
Add spices, stirring until fragrant. Add chillies, lentils and water. Bring to the boil; reduce heat to a simmer; cook, covered, stirring occasionally until dahl is thick and soupy, about 40 minutes.
Just before dahl is ready, heat vegetable oil in a large frying pan. Add cumin, mustard seeds and curry leaves; cook until the mustard seeds 'pop'.
Return pumpkin and spinach, with tomatoes and tempered spice mixture to pan with dahl; stir to combine and heat through. Season to taste and stir in half of the coriander, reserving the remainder for garnish.
Serve hot with basmati rice, chutney and cucumber salad.
Seared Catfish Creole
Category: seafood
By GIRLYGRRL6

A fast and easy but tasty and delicious catfish preparation with bite. You can vary the recipe by adding a layer of honey or using honey mustard. Also great with tuna!

Ingredients:
4 whole catfish, cleaned with head and tail removed
½ cup prepared yellow mustard
¼ cup cracked black pepper
¼ cup olive oil
¼ cup butter

Directions:
Pat the catfish dry, and spread a layer of mustard over the surface. Place the cracked pepper onto a plate, and press the coated catfish into the pepper so it is well covered. Heat the olive oil and butter in a large skillet over medium-high heat. Fry the catfish for 3 to 5 minutes on each side, or until fish flakes with a fork.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 8 servings

Calories: 330.9
Fat: 23.9 g
Saturated fat: 7 g
Carbohydrates: 2.9 g
Sugars: 0.2 g
Dietary fiber: 1.4 g
Protein: 25.9 g
Cholesterol: 100.2 mg
Sodium: 326 mg