Low-Sodium Recipes: Herbie's Home Fries | Submitted By: Ruth O

4 large Yukon Gold potatoes6 tablespoons butter1 large sweet onion, diced1 medium green bell pepper, diced1 clove garlic, crushed1 tablespoon Hungarian sweet paprikasalt and pepper to tasteBring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and chop. Melt 4 tablespoons butter in a medium saucepan over medium heat. Stir in onion, green bell pepper and garlic, and cook until tender, 5 to 10 minutes. Mix potatoes and remaining butter into the saucepan. Season with paprika, salt and pepper. Cook and stir until well mixed and tender, 15 to 20 minutes. Cover while cooking if moist potatoes are preferred. Amount Per Serving  Calories: 326 | Total Fat: 17.8g | Cholesterol: 47mg

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Deep Fried: Will's Spicy New Orleans Catfish Fries | Submitted By: WILL321

1 (10 ounce) fillet frozen catfish1 teaspoon cayenne pepper, or to taste1/2 cup corn floursalt and pepper to taste1 quart oil for fryingLay catfish fillet horizontally on cutting board. Cut thin 1/4 inch wide strips from the filet at a 45 degree angle. This is easy if your knife is sharp, and the filet is partly frozen. Dust fish strips moderately with cayenne pepper, and gently tumble together to evenly coat all strips. They should look pink all over when you are through. On the Bayou, this is called a dry marinade. Place catfish strips on a plate or pan, and set aside for a few minutes to thaw. Heat oil in deep-fryer to 365 degrees F (185 degrees C). Place enough corn flour to bread your catfish on a bowl or plate, and season with salt and black pepper. Place thawed catfish into seasoned corn flour, and tumble gently until all strips are evenly coated. Deep fry in hot oil for about 3 minutes, or until done. Fish should be golden brown, slightly crisp outside, and moist and flaky inside when done. Amount Per Serving  Calories: 371 | Total Fat: 15.2g | Cholesterol: 89mg

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Woooo hooo! Finally, a base recipe which allowed me to make the catfish I've always wanted! The cayenne dry marinade was fabulous, and cutting the fillets while frozen made for skinny and ultimately crispy finished "fries." I coated in a mixture of fine organic cornmeal, fine flour, seasoned salt, granulated garlic, onion powder, and a little more cayenne for extra kick. Crunchy, delicious, and very addictive, even for my toddler grandson. Frying catfish may not be "rocket science" (to quote a previous reviewer,) but if it were? This recipe made it into orbit for me! Thanks for posting! Was this review helpful? [ YES ]
12 users found this review helpful Woooo hooo! Finally, a base recipe which allowed me to make the catfish I've always wanted! ... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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