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Spicy Cornmeal-Coated Catfish with Cilantro Salsa
2 tb Olive oil, to coat pans
1 1/2 lb Catfish fillets, firm light-pink
1 ts Ground cumin
3/4 ts Salt
1/2 ts Freshly ground black pepper
1/8 ts Cayenne
2 tb Fresh lime juice
1/2 c Egg substitute, (or 2 large)
1 c Yellow cornmeal
1/2 c All-purpose flour
3/4 c Chopped fresh cilantro, with some stems
1/4 c Red onion, minced
1/4 c Red bell pepper, minced
3 tb Fresh lime juice
1 ts Olive oil, or more
2 ts Jalapeno pepper (fresh), minced with some seeds
1/4 ts Ground cumin
1/4 ts Salt
2 ts Olive oil, or more
Cut the catfish fillets in half along the center. Cut thick pieces of catfish into 2-inch lengths, thinner pieces into 3-inch lengths. Coat two jelly-roll pans with 1 tablespoon oil each. In a cup, mix together the cumin, salt, pepper, and cayenne. Makes 2-1/2 teaspoons. In a medium-size bowl, combine the catfish, 1-1/2 teaspoons seasoning mix, and the lime juice and toss to coat the fish. In a shallow bowl, beat the eggs. In a pie plate, combine the cornmeal, flour, and the remaining seasoning mix and stir until well mixed.
COAT FISH: One at a time, dip each piece of fish into the eggs, letting the excess drip off, and then roll in the seasoned cornmeal, coating both sides and the ends. Place in a single layer on the prepared jelly-roll pans and let the fish stand while preparing the salsa. Preheat the oven to 450degF
PREPARE THE SALSA: in a small bowl, stir together the cilantro, onion, bell pepper, lime juice, 1 tablespoon oil, jalapeno, cumin, and salt and stir to mix thoroughly.
BAKING: Drizzle the fish with the 2 teaspoons oil. Bake for 6 to 8 minutes, or until browned on the underside. Turn the fish over and bake for 4 to 6 minutes longer, or until the crumbs are crisp and lightly browned and the fish is opaque in the thickest part. Serve immediately with the salsa.