James's
Corn Jalapeno Catfish
1 1/4 to 1 1/2 pounds catfish fillets
3/4 cup blue cornmeal
1 jalapeno chili or to taste, finely minced
2 garlic cloves, finely minced
1/2 teaspoon salt
vegetable oil for frying
salsa and lemon wedges, or lime wedges
Rinse and pat the fillets almost dry, leaving enough moisture on each for the
meal mixture to stick. Combine cornmeal, chili, garlic, and salt in a shallow
bowl.
Heat about 1 inch of oil in a large skillet over medium-high heat. Dip each
fillet into the meal mixture, then place in hot oil, turning when browned. Fry
until other side is browned and fish just begins to flake when pierced with a
fork. Serve with salsa and lemon wedges.
Makes 4 servings.
It is only after living a fair portion of one's life that one
really knows what are the things that matter, the things that will remain unto
the end.
- Esther Meynell