Fish

Blue Apron - Crispy Catfish and Parsley Mashed Potatoes takes several minutes to prepare.

Blue Apron - Crispy Catfish and Parsley Mashed Potatoes takes several minutes to cook.

Blue Apron - Crispy Catfish and Parsley Mashed Potatoes makes 2 servings.

The ingredients for Blue Apron - Crispy Catfish and Parsley Mashed Potatoes are:

.75 cup Great Value - Vitamin D Whole Milk
.25 cup Flour, white
12 oz Bella Mondo Yukon Gold Potatoes (by MAUREEN1969)
227 grams Cabbage, napa
1 tbsp Parsley
3 tbsp Hellmann's Mayonaise
2 tbsp Bragg Apple Cider Vinegar
2 tbsp Butter, unsalted
16 oz Channel Catfish
2 1tsp Olive Oil

Here is how you make Blue Apron - Crispy Catfish and Parsley Mashed Potatoes:

1. Prepare the ingredients & marinate the catfish:
 Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and medium dice the potatoes. Cut out and discard the cabbage core; thinly slice the leaves crosswise. Finely chop the parsley leaves and stems. Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. To make the marinade, in a large bowl, combine ? of the milk and half the vinegar. Add the seasoned fillets and set aside to marinate, turning occasionally, for at least 10 minutes.2. Cook & mash the potatoes: While the catfish marinates, add the potatoes to the pot of boiling water and cook 12 to 14 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add the butter, remaining milk and all but a pinch of the parsley. Using a fork, mash the mixture to your desired consistency; season with salt and pepper to taste. Set aside in a warm place.3. Make the slaw: While the potatoes cook, in a large bowl, combine the cabbage, mayonnaise, remaining vinegar and as much of the spice blend as you?d like, depending on how spicy you?d like the dish to be. Toss to thoroughly combine; season with salt and pepper to taste. Set aside to marinate, stirring occasionally, for at least 10 minutes.4. Coat the catfish: While the slaw marinates, place the flour on a plate; season with salt and pepper. Working 1 at a time, remove the marinated catfish fillets from the marinade (letting any excess drip off), reserving the marinade; thoroughly coat in the seasoned flour (tapping off any excess). Dip the coated fillets back into the reserved marinade, then thoroughly coat again in the seasoned flour. Transfer to a plate.5. Cook the catfish: In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a pinch of flour sizzles immediately when added to the pan, add the coated catfish fillets; cook 4 to 6 minutes on the first side, or until golden brown and crispy. Flip and cook 3 to 4 minutes, or until browned and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper.6. Plate your dish: Divide the cooked catfish fillets and mashed potatoes between 2 plates. Top the fillets with some of the slaw (you may have extra slaw). Garnish with the remaining parsley. Serve with any remaining slaw on the side, if you?d like. Enjoy!Serving Size: 2 servingsNumber of Servings: 2Recipe submitted by SparkPeople user R0CHEY.

The nutritional information for Blue Apron - Crispy Catfish and Parsley Mashed Potatoes is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 857.6

• Total Fat: 52.6 g
• Cholesterol: 194.9 mg
• Sodium: 359.7 mg
• Total Carbs: 48.2 g
• Dietary Fiber: 3.8 g
• Protein: 51.4 g