Spicy Cornmeal-Coated Catfish with Cilantro Salsa <r>
| Yield: | 4 Servings |
| Categories: | Fish |
| 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 |
| CILANTRO SALSA | ||
| 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 |
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