Southwestern Recipes
Ranchero Catfish
Yield: 4 servings
Ingredients
- 4 farm-raised catfish fillets
- 1 cup finely crushed tortilla chips
- 1/2 teaspoon chile powder
- 3 tablespoons Mexican lime juice
- 1 tablespoon vegetable oil
- 1 cup prepared salsa
- 1 tablespoon chopped fresh cilantro
Instructions
- Heat oven to 450 degrees F. Lightly grease a baking sheet.
- Cut each catfish fillet in half. Rinse in cold water and pat dry with paper towels.
- Combine crushed tortilla chips and chile powder in a shallow dish. Mix well.
- Combine lime juice and vegetable oil in another shallow dish. Dip each fillet piece into lime/oil mixture and then immediately into seasoned tortilla chip crumbs to coat. Place on prepared baking sheet.
- Sprinkle fillets with any remaining crumbs and bake until crisp and golden, about 8 to 10 minutes, depending on the size and thickness of the fillets. The catfish should be tender when pierced with a fork in the thickest part.
- Gently warm salsa. Spoon salsa across the center of catfish fillets. Sprinkle with fresh cilantro, then serve.