Chili Cornmeal Catfish

Author: Canadian Living

Chili–spiked cornmeal gives a crispy crust to catfish. Another firm-fleshed white fish, such as tilapia, can be used.

  • Portion size 8 servings

Ingredients

  • 2 lbs catfish fillets
  • 1/4 cup each cornmeal
  • 1/4 cup each all-purpose flour
  • 2 teaspoons chili powder
  • 1/2 teaspoon each salt
  • 1/2 teaspoon each pepper
  • 1/2 cup vegetable oil

Method

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.)

Nutritional facts Per serving: about

  • Sodium 161 mg
  • Protein 18 g
  • Calories 243.0
  • Total fat 17 g
  • Cholesterol 57 mg
  • Saturated fat 2 g
  • Total carbohydrate 4 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 9.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Chili Cornmeal Catfish

Login