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Course : Entree
Type of Prep : Fry
Cuisine : Southern, U.S. Regional
 
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Catfish With Cornmeal Chile Coating

From Diana Rattray,
Your Guide to Southern Food.
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INGREDIENTS:

  • 1 to 1 1/4 pounds catfish fillets
  • 3/4 cup yellow cornmeal
  • 1 tablespoon finely chopped jalapeno pepper
  • 2 small cloves garlic, finely minced
  • 1/2 teaspoon salt
  • vegetable oil for frying
  • fresh salsa, optional

PREPARATION:

Rinse and pat the fillets lightly, leaving a little moisture on the fish fillets so coating will adhere. Combine cornmeal, chile, garlic, and salt in a pie plate or shallow bowl.

Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Dip each fillet into the cornmeal mixture, then place in hot oil, turning carefully with spatula when fish is browned. Fry until other side is browned and fish just begins to flake when pierced with a fork. Serve with fresh salsa, if desired.

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