Spicy cornmeal-coated catfish with cilantro salsa <r>
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil, to coat pans |
| 1½ | pounds | Catfish fillets, firm light-pink |
| 1 | teaspoon | Ground cumin |
| ¾ | teaspoon | Salt |
| ½ | teaspoon | Freshly ground black pepper |
| ⅛ | teaspoon | Cayenne |
| 2 | tablespoons | Fresh lime juice |
| ½ | cup | Egg substitute, (or 2 large) |
| 1 | cup | Yellow cornmeal |
| ½ | cup | All-purpose flour |
| ¾ | cup | Chopped fresh cilantro, with some stems |
| ¼ | cup | Red onion, minced |
| ¼ | cup | Red bell pepper, minced |
| 3 | tablespoons | Fresh lime juice |
| 1 | teaspoon | Olive oil, or more |
| 2 | teaspoons | Jalapeno pepper (fresh), minced with some seeds |
| ¼ | teaspoon | Ground cumin |
| ¼ | teaspoon | Salt |
| 2 | teaspoons | Olive oil, or more |
Directions
CILANTRO SALSA
Description: Oven-fry catfish. Serve with sliced fresh tomatoes or coleslaw and lime wedges to squeeze over the fish. Look for firm catfish that has a light pink color.
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 2-½ teaspoons. In a medium-size bowl, combine the catfish, 1-½ 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.
Miriam Rubin. (1995) Grains. San Fran: Collins Publishers. A Gourmet Pantry Book (Series). Edited for lighter cooking by phannema@...
MasterCook estimates 497 cals, 19⅕ g fat, 35⅕% CFF Original Version used 3 to 4 times more olive oil and real eggs.
Recipe by: Based on Miriam Rubin's recipe in "Grains" Posted to MC-Recipe Digest V1 #586 by PATh <phannema@...> on Apr 24, 1997