RANCHERO CATFISH
Source of Recipe
Aunt Saunny
4 farm-raised catfish fillets
1 cup finely crushed tortilla chips
1/2 teaspoon chile powder
3 tablespoons Mexican lime juice
1 tablespoon vegetable oil
1 cup prepared salsa
1 tablespoon chopped fresh cilantro
Preheat oven to 450 degrees F. Lightly grease a baking sheet. Cut each catfish fillet in
half. Rinse in cold water and pat dry with paper towels. Combine crushed tortilla chips and chile powder in a shallow dish. Mix well.
Combine lime juice and vegetable oil in another shallow dish. Dip each fillet piece into lime/oil mixture and then immediately into seasoned tortilla chip crumbs to coat. Place on prepared baking sheet. Sprinkle fillets with any remaining crumbs and bake until crisp and golden, about 8 to 10 minutes, depending on the size and thickness of the fillets. The catfish should be tender when pierced with a fork in the thickest part.
Gently warm salsa. Spoon salsa across the center of catfish fillets. Sprinkle with fresh cilantro, then serve.
Serves 4.
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