Cornmeal Catfish and Southwestern Corn | America's Test Kitchen

Name: Cornmeal Catfish and Southwestern Corn | America's Test Kitchen
Ingredients: 2 tablespoons unsalted butter; 8 ounces Spanish-style chorizo sausage, diced; 1 red bell pepper, stemmed, seeded, and chopped fine; 1 jalapeño chile, stemmed, seeded, and minced; 1 shallot, minced; 1 garlic clove, minced; 1 teaspoon table salt, divided; 4 cups frozen corn; 2 teaspoons minced fresh cilantro; ½ cup all-purpose flour; ½ cup cornmeal; 4 (6- to 8-ounce) skinless catfish fillets, split lengthwise down natural seam; ¼ teaspoon pepper; 1 cup vegetable oil

www.americastestkitchen.com

Deep-fried catfish (like anything deep-fried) is a treat, but sometimes we want the cornmeal crunch of coated catfish as the centerpiece of a simple weeknight meal.

Keywords

Main Courses
Fish & Seafood
Vegetables
Weeknight

View full recipe on www.americastestkitchen.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.

Share this recipe: