Catfish Recipe with Cornmeal Crust and Black Bean Salsa
This tasty fried catfish recipe is crispy coated with a cornmeal crust. 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.
1 serano chile, or jalapeno, small, minced (optional)
3tablespoonslime juice, freshly squeezed
1teaspoonblack pepper, freshly ground
3poundscatfish fillets, boneless, skinless
1 egg, large
2 tablespoonsOld Bay seasoning
1/4cup 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.