Crispy Cornmeal-Crusted Catfish

Ingredients

• 4 catfish fillets (about 6 ounces each) 4 catfish fillets (about 6 ounces each)
• Juice of 2 limes Juice of 2 limes
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 cup cornmeal 1 cup cornmeal
• Salt and pepper, to taste Salt and pepper, to taste
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 20g, 1g
• Protein: 32g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a shallow dish, combine the lime juice, minced garlic, paprika, cumin, and dried oregano.
2. 2.
   Season the catfish fillets with salt and pepper, then place them in the marinade. Let them marinate for at least 30 minutes, turning once.
3. 3.
   In a separate dish, mix the cornmeal with salt and pepper.
4. 4.
   Remove the catfish fillets from the marinade, allowing any excess to drip off.
5. 5.
   Coat each fillet in the cornmeal mixture, pressing gently to ensure an even coating.
6. 6.
   Heat vegetable oil in a large skillet over medium-high heat.
7. 7.
   Fry the catfish fillets for about 3-4 minutes on each side, or until golden brown and crispy.
8. 8.
   Remove the fillets from the skillet and place them on a paper towel-lined plate to drain excess oil.
9. 9.
   Serve the Crispy Cornmeal-Crusted Catfish hot, accompanied by your favorite side dishes.

Treat your ingredients with care...

• Catfish — Ensure that the catfish fillets are fresh and of high quality. If catfish is not available, you can substitute it with other white fish fillets such as tilapia or cod.
• Cornmeal — Use fine cornmeal for a smoother coating. If you prefer a coarser texture, you can opt for medium or coarse cornmeal.

Tips & Tricks

• For an extra kick of flavor, add a pinch of cayenne pepper to the cornmeal mixture.
• Serve the Crispy Cornmeal-Crusted Catfish with a squeeze of fresh lime juice for an added burst of tanginess.
• If you prefer a healthier alternative, you can bake the catfish fillets in the oven instead of frying them. Simply preheat the oven to 200°C (400°F) and bake for about 15-20 minutes, or until the fish is cooked through and the coating is crispy.

Serving advice

Serve the Crispy Cornmeal-Crusted Catfish as a main course, accompanied by a fresh salad or steamed vegetables. Garnish with chopped cilantro or parsley for a pop of color and freshness.

Presentation advice

Arrange the golden-brown catfish fillets on a platter, placing them diagonally for an appealing visual presentation. Serve with a side of lime wedges for guests to squeeze over the fish before indulging.