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4 x 6 oz Catfish fillets
0.25 cup Lime juice
0.5 cup Beer
0.25 cup Yellow Cornmeal
1 cup finely crushed Tortilla Chips
0.5 teaspoon Salt
0.25 teaspoon Cayenne Pepper
2 Tablespoons Lime juice
2 Tablespoons Canola Oil
4 ozs processed Cheese, cubed
1 teaspoon Chilli Powder
1 teaspoon Cumin Powder
0.5 Pepper, minced
2 Tablespoons chopped fresh Cilantro (optional) for garnishing
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In a shallow dish, stir together 0.25 cup of lime juice and beer. Place fish in the dish, and turn to coat. Marinate for 30 minutes. Preheat the oven to 400°F (200°C). Coat a roasting rack with cooking spray, and place over a baking sheet. Rinse fish with cold water, and pat dry. Discard the marinade. In one dish, stir together the cornmeal, tortilla chip crumbs, salt and pepper. In another dish, stir together 2 Tbsp of lime juice and canola oil. Dip fillets into the lime and oil, then into the cornmeal mixture to coat. Place the fish onto the roasting rack. Bake fish for 8 to 10 minutes, or until it is tender. While the fish is baking, combine the processed cheese, chilli powder, cumin powder, and pepper in a small saucepan over medium heat. Cook and stir until melted and smooth. Place fish on serving plates, and spoon the cheese sauce over them. Garnish with cilantro leaves, if desired.
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