Ingredients Jump to Instructions ↓

  1. 1-1/4 to 1-1/2 pounds catfish fillets

  2. 3/4 cup blue cornmeal

  3. 1 jalapeno chile or to taste, finely minced

  4. 2 garlic cloves, finely minced

  5. 1/2 teaspoon salt

  6. Vegetable oil for frying

  7. Salsa and lemon wedges or lime wedges

Instructions Jump to Ingredients ↑

  1. Rinse and pat the catfish fillets almost dry, leaving enough moisture on each for the meal mixture to stick. Combine cornmeal, chile , garlic , and salt in a shallow bowl.

  2. Heat about 1 inch of oil in a large skillet over medium-high heat. Dip each fillet into the meal mixture, then place in hot oil, turning when browned. Fry until other side is browned and fish just begins to flake when pierced with a fork. Serve with salsa and lemon or lime wedges.

  3. Yield: 4 servings Recipe Source: Jane Butel's Southwestern Kitchen by Jane Butel (HP Books)

  4. Reprinted with permission.


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