Chili Cornmeal Catfish
This recipe makes 8 servings
|Per serving: about||-|
|total fat||17 g|
|sat. fat||2 g|
- Portion size: 8
Chili–spiked cornmeal gives a crispy crust to catfish. Another firm-fleshed white fish, such as tilapia, can be used.
- 2 lb 2lbcatfish filletcatfish fillets
- 1/4 cup 1/4cupeach cornmeal and all-purpose flour
- 2 tsp 2tspchili powder
- 1/2 tsp 1/2tspeach salt and pepper
- 1/2 cup 1/2cupvegetable oil
Cut fish diagonally into 1-inch (2.5 cm) wide strips. In bowl, whisk together cornmeal, flour, chili powder, salt and pepper. In batches, press fish into cornmeal mixture, turning to coat. Shake off excess; place fish on tray.
In large heavy skillet, heat oil over medium-high heat. In batches, fry fish, turning once, until golden and crispy, about 6 minutes. Transfer to paper towel–lined baking sheet. (Make-ahead: Keep warm in 250°F/120°C oven for up to 30 minutes.)
Source : Holiday Celebrations: 2007