Cornmeal catfish with cilantro salsa
Ingredients
2 tablespoons of olive oil
700g catfish fillets
1 tea spoon of cumin
16 table spoons of cornmeal
½ tea spoon of cracked black pepper
½ tea spoon of cayenne pepper
2 table spoon’s of lime juice
2 large eggs
For the salsa
3 table spoons of lime juice
¼ tea spoon of cumin
¼ tea spoon of salt
2 tea spoons of olive oil
½ a whole jalapeño, sliced
¼ of diced red onion
¼ diced red bell pepper
½ bunch of roughly chopped corrinader
Cut the catfish fillets in half along the center. Cut the pieces of catfish into 2-inch lengths, thinner pieces into 3-inch lengths.
Coat two frying pans with 1 tablespoon oil each. In a suitable bowl mix together the cumin, salt, pepper, and cayenne.
In a medium-size bowl, combine the catfish with half of the seasoning, and the lime juice and toss to coat the fish.
In a shallow bowl, beat the eggs, in a separate suitable mixing bowl combine the cornmeal, flour, and the remaining seasoning mix and stir until well mixed.
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 frying pans and let the fish stand. Pre heat an oven to 200oc. 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.
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.
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