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    Kitchen Dictionary: catfish

    This primarily freshwater fish gets its name from its resemblance to a cat, with its long, whiskerlike feelers.

    Ingredient

    Season: available year-round

    How to prepare: Catfish have a tough inedible skin which must be removed before cooking. bake, broil, fry, saute

    Matches well with: bacon, capers, ginger, ketchup, mustard, olive oil, olives, pecans, peppers

    Substitutions: haddock, pollack, flounder

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    Nutrition Facts

    Calculated for 1 fillet
    Amount Per Serving %DV
    Calories 189
    Calories from Fat 85 (44%)
    Total Fat 9.4g 14%
    Saturated Fat 2.1g 10%
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 1.8g
    Trans Fat 0.1g
    Cholesterol 87mg 29%
    Sodium 155mg 6%
    Potassium 480mg 13%
    Total Carbohydrate 0.0g 0%
    Dietary Fiber 0.0g 0%
    Sugars 0.0g
    Protein 24.2g 48%

    How is this calculated?

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