See Also: Fried Catfish(recipes)
Stir-Fried Catfish with Cucumber Rice(recipes)
Southern Fried Catfish with Hush Puppies(recipes)
Beclard's hernia(medicine)
Beclard's triangle(medicine)
Beclard, Pierre(medicine)
Beclard's anastomosis(medicine)
Herbal medicine (botanical medicine, herbology, phytomedicine)(health)
Deep-fried Brie with stir-fried broccoli(recipes)
catfish(medicine)

Beclard's anastomosis (medicine) and Fried Catfish (recipes)


Beclard's anastomosis (medicine)


Beclard's anastomosis


An anastomosis between the right and the left end-branch of the deep lingual artery.

Synonym: arcus raninus.


Fried Catfish (recipes)




Yield: Makes 4 servings



Ingredients:



Tomato Salsa (recipe follows)

1pound catfish fillets (about 4 fillets)

1/3cup all-purpose flour

1/3cup nonfat buttermilk

1/3cup yellow cornmeal

1/3cup dehydrated potato flakes

1teaspoon Mexican seasoning

1/4teaspoon salt

1/8teaspoon white pepper

2tablespoons olive oil, divided









Preparation:





1.Prepare Tomato Salsa. Set aside.2.Rinse fillets and pat dry with paper towels. Place flour on medium plate. Pour buttermilk into small bowl. Combine cornmeal, potatoes, Mexican seasoning, salt and pepper on small plate. Coat fillets with flour, shaking off excess. Dip fillets in buttermilk, then into cornmeal mixture.3.Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Place fillets in skillet. Cook 3 to 4 minutes on one side until golden; remove to platter. Add remaining tablespoon oil to skillet. Return fillets to skillet to cook remaining side. Cook fillets until flake easily when tested with fork. Remove to serving platter. Serve with Tomato Salsa.







Tip:

An easy way to determine the length of time to cook fish is to measure it at the thickest part, then cook it 8 to 10 minutes to the inch.





Nutritional Information:







Serving Size:







Fiber

2 g







Carbohydrate

15 g







Cholesterol

33 mg







Saturated Fat

1 g







Total Fat

5 g







Calories from Fat

31 %







Calories

147







Protein

10 g







Sodium

118 mg









Dietary Exchange:







Meat

1-1/2







Vegetable

1







Starch

1/2







Tomato Salsa

Yield: Makes about 2 cups



Ingredients:



1-2cups finely chopped fresh tomatoes

1/2green bell pepper, seeded and chopped

1tablespoon chopped fresh cilantro

1jalapeño pepper,* seeded and minced

1clove garlic, minced

1/4teaspoon ground cumin

1/4teaspoon sugar (optional)









Preparation:





1.Combine tomatoes, bell pepper, cilantro, jalapeño pepper, garlic and cumin in medium bowl. Cover with plastic wrap; leave at room temperature 1 hour. Pour off any watery juices that have collected. Add sugar, if desired.