Chili Cornmeal Catfish

Tested Till Perfect

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%
    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.)

Source

Holiday Celebrations: 2007





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