Crispy Cornmeal-Encrusted Catfish Recipe with Black Bean Salsa
This tasty fried catfish recipe is crispy coated with a cornmeal crust.
Served with a black bean salsa, it makes a delicious fish dinner.
Those who are gluten intolerant have a difficult time with fried foods as they are often crusted with bread crumbs or flour.
This recipe uses tapioca flour and cornmeal, so it is a perfect gluten free recipe.
Black Bean Corn Salsa:
Pat the fillets dry with paper towels and set aside. In a small bowl, beat together the egg and buttermilk. In a shallow bowl, mix together the cornstarch, 1/4 cup tapioca flour, the cornmeal, baking soda, baking powder and Old Bay seasoning.
In a large sauté pan, heat 1/2 inch of canola oil over medium-high heat.
Put 1/3 cup of tapioca flour in a shallow bowl and dredge both sides of the fish in the flour. Dip the floured fish into the egg mixture, and then into the cornmeal mixture. Panfry the fish until golden brown, about 2 minutes on each side.
Lightly sprinkle the fish with salt and serve topped with the salsa.
Makes 6 servings.
Nutritional Analysis Per Serving
Calories 881; Calories from Fat 291; Total Fat 32.4g; Saturated Fat 6.4g; Trans Fat 0.0g; Cholesterol 159mg; Sodium 1611mg; Total Carbohydrates 101.7g; Dietary Fiber 15.4g; Sugars 6.3g; Protein 47.7g; Vitamin A 16%; Vitamin C 24%; Calcium 22%; Iron 39%
(Percentages based on a 2000 calorie per day diet)
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Did You Know?...
It comes from a cookbook called Gluten Free Every Day Cookbook: More than 100 Easy and Delicious Recipes from the Gluten-Free Chef. It is a wonderful cookbook for anyone who needs to avoid gluten, but has so many great recipes in it that I kept it for myself.
This delcectable catfish recipe is just one of our wonderful easy fish recipes. Find them all here.
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