Chili Cornmeal Catfish
Chili–spiked cornmeal gives a crispy crust to catfish. Another firm-fleshed white fish, such as tilapia, can be used.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 243 |
| pro | 18 g |
| total fat | 17 g |
| sat. fat | 2 g |
| carb | 4 g |
| fibre | trace |
| chol | 57 mg |
| sodium | 161 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 6% |
| vit A | 3% |
| vit C | 2% |
| folate | 9% |
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2 lb (1 kg) catfish fillets
1/4 cup (50 mL) each cornmeal and all-purpose flour
2 tsp (10 mL) chili powder
1/2 tsp (2 mL) each salt and pepper
1/2 cup (125 mL) vegetable oil
Preparation:
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.)
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
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