Cornmeal-crusted Catfish Fillets
Contributed by Catsrecipes Y-Group
- Makes 4 servings.
- 1¼ pounds catfish or black fish fillets
- 1 whole egg well beaten
- 3 tablespoons cornstarch
- salt and freshly ground pepper, to taste
- ½ cup yellow or white cornmeal
- 1 to 2 teaspoons chili powder or Cajun seasoning to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon light salt, or to taste
- non-fat or canola oil cooking spray
- Preheat the grill.
- If you have a grill with a variable temperature control, set it to medium-high (1 or 2 steps below high) or to about 350°F to 400°F.
- Cut the fish into 4 equal pieces and place in a shallow dish or pie plate.
- In a small bowl, whisk the egg, cornstarch, salt and pepper until the cornstarch is dissolved.
- Pour the mixture over the fish.
- Turn the pieces so that both sides of the fish are coated with the egg mixture.
- Use immediately, or cover tightly and refrigerate 20 minutes, or up to 1 hour.
- In a shallow dish use a fork to mix the cornmeal, Cajun seasoning or chili powder, garlic and onion powders and salt, and place the dish near the grill.
- Dip each catfish fillet into the coating mixture so all sides are covered and place on a large plate.
- Spray each fillet lightly on both sides with cooking spray.
- Place fish on the grill and grill 6 to 7 minutes total on a 2-sided contact grill, or 12 to 14 minutes total (6 to 7 minutes on each side) on a hibachi, a combination grill or an infusion grill.
- To test for doneness: check to make sure the fish is opaque in the center, flaky when pricked with the tip of a knife, and that the interior temperature reaches 135°F to 140°F on an instant-read thermometer.
- Top each fillet with a dollop of salsa and sour cream or serve it on the side.