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.
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.
Catfish Recipe with Cornmeal Crust and Black Bean Salsa
- 15 ounces canned black beans, rinsed and drained
- 2 cups corn kernels
- 2 tomatoes, chopped
- 1 red onion, small, chopped
- 4 green onions, chopped (including green parts)
- 1/2 cup fresh cilantro, minced
- 1 serano chile, or jalapeno, small, minced (optional)
- 3 tablespoons lime juice, freshly squeezed
- 2 teaspoons balsamic vinegar
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon salt
- 3 pounds catfish fillets, boneless, skinless
- 1 egg, large
- 1/2 cup buttermilk
- 1/4 cup cornstarch
- 1/2 cup cornmeal, gluten-free
- 2 tablespoons Old Bay seasoning
- 1/4 cup tapioca flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/3 cup tapioca flour
- canola oil, for panfrying
- kosher salt, for seasoning
- For the salsa, combine the ingredients in a medium bowl and stir to blend. Cover and refrigerate for 3-4 hours.
- 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.