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Pan fried Catfish with Teriyaki noodles

 

Long served as a Southern delicacy, catfish is a very lean fish (89 calories per serving), containing more than 100% of your daily vitamin B12 needs. It also is an excellent source of phosphorus and selenium. Though sometimes shunned as a so-called bottomfeeder, catfish is actually quite low in mercury and PCBs, making it a safe and healthy choice.

Ingredients you need to acquire:

4 catfish steaks
1 teaspoon grated or ground ginger
1 teaspoon of kosher salt
2 teaspoon of ground black pepper
1 teaspoon or msg or 2 table spoon of granulated chicken
1 teaspoon of paprika
2 clovers of grated or grounded garlic
1/2 teaspoon of splenda or 1 teaspoon of sugar:
2 table spoon olive oil (for pan frying)

Direction:

In a large bowl, combine all the ingredients (except the olive oil) and rub well into the catfish. Cover and marinade in refrigerator for at least 30 minutes. On medium heat, add olive oil, catfish and cover for about 3 minutes or until the bottom is browned. Once it is browned, turn the catfish over, cover and turn of the heat. Let it sit for another 5 minutes. The catfish will cook through and browned but will not over cook. It will also be moist.

Directions for teriyaki noodles:

1/2 a cup of Kikkoman teriyaki marinade
2 teaspoon of ground garlic powder
2 teaspoon of ground onion powder
1 teaspoon of ground ginger
1 cup of julienne green bell peppers or any vegetables preferred
1/2 a package of boiled egg noodles
3 tablespoons of olive oil

In a bowl, whisk the teriyaki and the spices together. On medium heat, add olive oil and vegetables, until half way cooked. Lower your heat and stir in the noodles and add the sauce gradually as you stir. Taste to see if its to your liking as you add the sauce.

You can find some of these ingredients listed in the basic ingredients section of the blog.