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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Give your fish a southwestern kick with Teresa Hubbard's change-of-pace preparation. My sister doesn't like seafood, so I figured I'd disguise it with a mix of interesting tastes and textures, she explains from Russellville, Alabama. Everyone was surprised by the slightly crunchy tortilla chip coating. Ingredients:
1 cup finely crushed baked tortilla chip scoops |
1/2 to 1 teaspoon chili powder |
3 tablespoons lemon juice |
1 tablespoon canola oil |
4 each catfish fillets (4 ounces each) |
1 cup salsa, warmed |
Directions:
1. In a shallow bowl, combine tortilla chip crumbs and chili powder. In another bowl, combine lemon juice and oil. Dip fish in lemon mixture, then coat with crumb mixture.
2. Place in a 13-in. x 9-in. baking dish coasted with cooking spray. Sprinkle with any remaining crumbs.
3. Bake at 450° for 8-10 minutes or until fish easily flakes with a fork. Serve with salsa. Yield: 4 servings.
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