Cornmeal Crusted Catfish with Tomatillo Salsa
DOWNLOADWe Have What You'll Need:
2 pounds catfish fillets
salt and pepper, to taste
1/2 cup flour
2 eggs, beaten
1 1/2 cups cornmeal
2 tablespoons olive oil
SALSA
3 tomatillos, husks removed and coarsely chopped
2 green onions, diced
2 jalapeno chile peppers, diced
2 tablespoons cilantro, chopped
2 teaspoons lime juice
1 teaspoon chili powder
3 tablespoons olive oil
Directions
Prepare and mix all of the salsa ingredients together in a non-reactive bowl. Let sit for a minimum of 2 hours or up to 24 hours while refrigerated.
To prepare the catfish, season with salt and pepper. Dredge in flour, then egg and finally in the cornmeal. In a skillet on medium heat, add 2 tablespoons of olive oil. Carefully place the catfish in the pan and fry 4 minutes per side.
Plate and serve with Tomatillo Salsa.
