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Marissa Bolden

Chili Lime Cornmeal Crust

Southern-style catfish dredged in a chili-lime cornmeal crust, fried crisp and finished with a bright, citrusy chili-lime dust.
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Ingredients Method

Ingredients
  

  • 6 catfish filets split
  • 1/2 cup hot sauce
  • 1 teaspoon chili powder
  • 2 tablespoons milk
  • 1 egg
  • cornmeal crust
  • 2 c Cornmeal
  • 1/2 c Corn Starch
  • 2 tsp black pepper
  • 2 tsp paprika
  • 2 tsp salt
  • 2 tsp cayenne
  • 1/2 tsp chili powder
  • Chili Lime Dust: 1 teaspoon chili powder 1 tablespoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon salt, 1 lime zested

Method
 

  1. Place fish in marinade of hot sauce, milk, chili powder, and egg and let sit 1 hour or overnight.
  2. Heat oil to 375°F.
  3. Combine the cornmeal, starch and season with salt, pepper, cayenne and garlic.
  4. Toss the fish in cornmeal and pat lightly. Fry until floating and golden for about five minutes.
  5. Combine chili-lime dust ingredients. Squeeze lime over hot fish and dust. Repeat till all the catfish is fried.