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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Tropical Baked Catfish with Crunchy Jicama Slaw

Source: Greg Fontenot

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	552.0

Total Carbs	38.8 g

Dietary Fiber	9.9 g

Sugars	2.9 g

Total Fat	24.3 g

Saturated Fat	10.2 g

Unsaturated Fat	3.0 g

Potassium	940.8 mg

Protein	46.6 g

Sodium	605.4 mg

Dietary Exchanges 24.3 Fat, 0.2 Vegetables, 0.0 Fruits, 4.2 Meat, 1.0 Other Carbs, 2.1 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat oven to 350°F. Pat dry fillets with paper towels; season with salt and pepper. Dredge fillets using half of the flour.
Place coconut and nuts in a food processor and process to a fine powder. Set aside.
Mix the remaining flour with the baking powder, salt, and soda water. Dip fillets into batter and then into coconut mixture.
Bake 30 to 40 minutes, or until browned.
Prepare slaw by mixing jicama, carrots, and onion. Toss with olive oil and lemon juice. Season to taste with salt and pepper.