Newspaper Article

CRISPINESS MINUS THE FAT TRY BAKING INSTEAD OF FRYING

By SUSANNE A. DAVIS, Special from Eating Well magazine, {C} 1993, Eating Well Magazine, distributed by United Feature Syndicated Inc

1993

Overview

BEER BATTER SHRIMP 1/3 cup all-purpose white flour 1/4 cup dark beer 1 large egg white 1/2 teaspoon salt 3/4 cup fine, dry, unseasoned bread crumbs 1/4 cup finely chopped pecans (1 ounce) 1/4 teaspoon freshly ground black pepper 1 pound medium shrimp, peeled and deveined 4 lemon wedges Dip shrimp in the bread-crumb mixture, then the egg mixture, turning to coat well and, once again in the bread-crumb mixture, turning them with a spoon to coat evenly. Set on the prepared rack; they should not touch. Bake for 12 to 15 minutes, until golden brown on the outside and opaque in the center. Serve piping hot with lemon wedges. Per serving: 281 calories, 29 grams protein, 7 grams fat, 24 grams carbohydrate, 673 milligrams sodium, 222 milligrams cholesterol. QUICK CAJUN CATFISH 1/4 cup skim-milk buttermilk 2 teaspoons Dijon mustard 1/2 cup cornmeal 1 teaspoon salt 1 teaspoon paprika 1 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon dried thyume 1/2 teaspoon freshly ground black pepper 4 catfish fillets (1 1/4 pounds) 4 lemon wedges

• Publisher: Gannett Media Corp