Catfish Recipe with Cornmeal Crust and Black Bean Salsa

2013-04-25
Gluten Free Catfish Recipe
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  • Servings : 6
  • Prep Time : 15m
  • Cook Time : 5m
  • Ready In : 20m

Nutritional Info

This information is 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%
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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.

gluten free label

Ingredients

  • 15 ounces canned black beans, rinsed and drained
  • 2 cups frozen corn kernels
  • 2 tomatoes, chopped
  • 1 small red onion, chopped
  • 4 green onions, chopped (including green parts)
  • 1/2 cup minced fresh cilantro
  • 1 small serano or jalapeno chile, minced (optional)
  • 3 tablespoons freshly squeezed lime juice
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon salt

Catfish Recipe:

  • 3 pounds boneless, skinless catfish fillets
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/4 cup cornstarch
  • 1/4 cup plus 1/3 cup tapioca flour
  • 1/2 cup gluten-free cornmeal
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 tablespoons Old Bay seasoning
  • canola oil for panfrying
  • kosher salt for seasoning

Method

Step 1

For the salsa, combine the ingredients in a medium bowl and stir to blend. Cover and refrigerate for 3-4 hours.

Step 2

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.

Step 3

In a large sauté pan, heat 1/2 inch of canola oil over medium-high heat.

Step 4

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.

Step 5

Lightly sprinkle the fish with salt and serve topped with the salsa.

Did You Know?…

This healthy fish recipe 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.

You can find our review of Gluten Free Everyday cookbook here.

This delcectable catfish recipe is just one of our wonderful easy fish recipes. Find them all here.

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Gluten Free Catfish Recipe





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