Try this Spicy Cornmeal-Coated Catfish with Cilantro Salsa (r) recipe, or contribute your own.
Suggest a better descriptionDescription: 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. Miriam Rubin. (1995) Grains. San Fran: Collins Publishers. A Gourmet Pantry Book (Series). Edited for lighter cooking by phannema@wizard.ucr.edu MasterCook estimates 497 cals, 19.2 g fat, 35.2% CFF Original Version used 3 to 4 times more olive oil and real eggs. Recipe by: Based on Miriam Rubins recipe in "Grains" Posted to MC-Recipe Digest V1 #586 by PATh
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (238g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 215 | ||
Calories from Fat: 12 (6%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 1.3g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 204.5mg | 7 % | |
Potassium 144.4mg | 4 % | |
Total Carbohydrate 45.8g | 13 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 43g | ||
Protein 4.9g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 215
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.