Fried Catfish

Nutrition Facts

Serving Size 5 OZ
Calories 257
Calories from Fat 0
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 10.7g
16%
Sat. Fat 1.6g
- - -%
Trans Fat 0g
Cholesterol 63.1mg
- - -%
Sodium 1943.8mg
85%
Tot. Carb. 22.9g
7%
Dietary Fiber 1g
3%
Sugars 1.8g
   Includes 0g Added Sugars
0%
Protein 16.4g
Vitamin D - 0.4mcg - 0%
Calcium - 28.9mg - 3%
Iron - 40.3mg - 503%
Potassium - 342.9mg - 7%
INGREDIENTS: CATFISH (catfish, water, sodium tripolyphosphate (to retain moisture)), BREADER (yellow corn flour, enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), salt, whey (milk), eggs, monosodium glutamate, corn syrup solids, onion powder, sodium bicarbonate, sodium aluminum phosphate, monocalcium phosphate, natural flavor, soy flour contains: egg, milk, soy, wheat), BUTTERMILK (cultured milk, modified corn starch, salt, carrageenan, pectin, vitamin d3), CANOLA FRYER OIL (canola oil with tbhq and citric acid to protect flavor and dimethylpolysiloxane added to reduce foaming), OLD BAY SEASONING (celery salt (salt, celery seed), spices (including red pepper and black pepper), and paprika. ), KOSHER SALT (salt, yellow prussiate of soda), BLACK PEPPER
ALLERGENS: Milk, Eggs, Fish, Wheat, Soybeans, Gluten
Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.