• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Spicy Cornmeal-Coated Catfish with Cilantro Salsa <r>

  • Recipe Submitted by on

Category: Fish

 Ingredients List

  • 2 tb Olive oil, to coat pans
  • 1 1/2 lb Catfish fillets, firm
  • -light-pink
  • 1 ts Ground cumin
  • 3/4 ts Salt
  • 1/2 ts Freshly ground black pepper
  • 1/8 ts Cayenne
  • 2 tb Fresh lime juice
  • 1/2 c Egg substitute, (or 2 large)
  • 1 c Yellow cornmeal
  • 1/2 c All-purpose flour


3/4 c Chopped fresh cilantro, with
-some stems
1/4 c Red onion, minced
1/4 c Red bell pepper, minced
3 tb Fresh lime juice
1 ts Olive oil, or more
2 ts Jalapeno pepper (fresh),
-minced with some seeds
1/4 ts Ground cumin
1/4 ts Salt
2 ts Olive oil, or more

Description: Oven-fry catfish. Serve with sliced fresh tomatoes or coleslaw
and lime wedges to squeeze over the fish. Look for firm catfish that has a
light pink color.

Cut the catfish fillets in half along the center. Cut thick pieces of
catfish into 2-inch lengths, thinner pieces into 3-inch lengths. Coat two
jelly-roll pans with 1 tablespoon oil each. In a cup, mix together the
cumin, salt, pepper, and cayenne. Makes 2-1/2 teaspoons. In a medium-size
bowl, combine the catfish, 1-1/2 teaspoons seasoning mix, and the lime
juice and toss to coat the fish. In a shallow bowl, beat the eggs. In a pie
plate, combine the cornmeal, flour, and the remaining seasoning mix and
stir until well mixed.

COAT FISH: One at a time, dip each piece of fish into the eggs, letting the
excess drip off, and then roll in the seasoned cornmeal, coating both sides
and the ends. Place in a single layer on the prepared jelly-roll pans and
let the fish stand while preparing the salsa. Preheat the oven to 450degF

PREPARE THE SALSA: in a small bowl, stir together the cilantro, onion, bell
pepper, lime juice, 1 tablespoon oil, jalapeno, cumin, and salt and stir to
mix thoroughly.

BAKING: Drizzle the fish with the 2 teaspoons oil. Bake for 6 to 8 minutes,
or until browned on the underside. Turn the fish over and bake for 4 to 6
minutes longer, or until the crumbs are crisp and lightly browned and the
fish is opaque in the thickest part. Serve immediately with the salsa.

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