Chili–spiked cornmeal gives a crispy crust to catfish. Another firm-fleshed white fish, such as tilapia, can be used.
- Portion size 8 servings
- Credits : Holiday Celebrations: 2007
Ingredients
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
- Folate 9.0
- Calcium 1.0
- Vitamin A 3.0
- Vitamin C 2.0
