Old Bay Fried Catfish

Nutrition Facts

Serving Size 1 PIECE
Calories 96
Calories from Fat 0
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 5.7g
9%
Sat. Fat 0.5g
- - -%
Trans Fat 0g
Cholesterol 33.1mg
- - -%
Sodium 68.4mg
3%
Tot. Carb. 0.4g
0%
Dietary Fiber 0g
0%
Sugars 0g
   Includes 0g Added Sugars
0%
Protein 12.3g
Vitamin D - 0mcg - 0%
Calcium - 23.9mg - 2%
Iron - 0mg - 0%
Potassium - 2.6mg - 0%
INGREDIENTS: SWAI FILET (pangasius, sodium phosphates, potassium citrate, salt contains: pangasius), Buttermilk Marinade (BUTTERMILK (cultured milk, modified corn starch, salt, carrageenan, pectin, vitamin d3), FRESH YELLOW ONIONS, RED HOT SAUCE (aged cayenne red peppers, distilled vinegar, water, salt and garlic powder), TARRAGON (whole tarragon leaves ), PAPRIKA (paprika and silicon dioxide (added to make free flowing) ), DRIED THYME (whole thyme leaves.), GROUND RED PEPPER (ground red pepper. )), Seasoned Breading (FLOUR (unbleached wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin and folic acid), ONION POWDER (onion powder. ), KOSHER SALT (salt, yellow prussiate of soda), GARLIC POWDER (garlic powder.), CAYENNE PEPPER (ground cayenne pepper. ), WHITE PEPPER (White pepper. )), OLD BAY SEASONING (celery salt (salt, celery seed), spices (including red pepper and black pepper), and paprika. )
ALLERGENS: Milk, Fish, Wheat, 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.