Recipes from Mexico :: Mexican Main Dishes Seafood
4 farm-raised catfish fillets
1 c. finely crushed tortilla chips
1/2 tsp. chile powder
3 Tbsp. Mexican lime juice
1 Tbsp. canola (or other vegetable) oil
1 c. prepared salsa
1 Tbsp. chopped fresh cilantro
Preheat oven to 450 degrees fahrenheit. 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 canola (or other 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 and distribute fillets with any remaining crumbs and bake until crisp and golden, about 8 to 10 mins., 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 and distribute with fresh cilantro, then serve.
Serves 4.
