Chili Cornmeal Catfish
23 people added this to their Recipe Box
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 243 |
| pro | 18 g |
| total fat | 17 g |
| sat. fat | 2 g |
| carb | 4 g |
| fibre | 0 |
| chol | 57 mg |
| sodium | 161 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 6 |
| vit A | 3 |
| vit C | 2 |
| folate | 9 |
Chili–spiked cornmeal gives a crispy crust to catfish. Another firm-fleshed white fish, such as tilapia, can be used.
Ingredients
- 2 lb catfish fillets
- 1/4 cup each cornmeal and all-purpose flour
- 2 tsp chili powder
- 1/2 tsp each salt and pepper
- 1/2 cup 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
- Keywords : Main Course; Skillet; Fish; Flour;
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