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ranchero Catfish 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 preheat 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. serves 4. |
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