Rating: 3.5 stars
13 Ratings
  • 5 star values: 2
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

A deliciously crunchy and spicy way to serve catfish inspired by a similar dish I had in Beaumont, TX.

Recipe Summary

prep:
40 mins
cook:
10 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a shallow dish, stir together 1/4 cup of lime juice and beer. Place fish in the dish, and turn to coat. Marinate for 30 minutes.

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  • Preheat the oven to 400 degrees F (200 degrees C). Coat a roasting rack with cooking spray, and place over a baking sheet.

  • Rinse fish with cold water, and pat dry. Discard the marinade. In one dish, stir together the cornmeal, tortilla chip crumbs, salt and pepper. In another dish, stir together 2 tablespoons of lime juice and canola oil. Dip fillets into the lime and oil, then into the cornmeal mixture to coat. Place the fish onto the roasting rack.

  • Bake fish for 8 to 10 minutes, or until it flakes easily with a fork. While the fish is baking, combine the processed cheese, chili powder, cumin, and chipotle pepper in a small saucepan over medium-low heat. Cook and stir until melted and smooth.

  • Place fish onto serving plates, and spoon the cheese sauce over them. Top with a sprinkling of cilantro leaves, if desired.

Nutrition Facts

442 calories; protein 31.3g; carbohydrates 17.2g; fat 26.5g; cholesterol 106.4mg; sodium 795.7mg. Full Nutrition
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