CRISPY CAJUN CATFISH NIBBLES WITH RED SAUCE
"Do you like fried popcorn shrimp? Then you'll love these crisp bites of catfish. They're served with a zesty sauce similar to cocktail sauce."
Vegetable oil spray FOR THE COATING: 3 tablespoons cornmeal 1/2 teaspoon chili powder 1/2 teaspoon ground cumin 1/4 teaspoon salt 1/4 teaspoon garlic powder 1/8 teaspoon pepper FOR THE FISH: 1 pound catfish fillets, cut into 1/2-inch pieces Egg substitute equivalent to 1 egg, or 1 egg 1/2 cup cornflake crumbs Vegetable oil spray FOR THE RED SAUCE: 1/4 cup low-sodium ketchup 2 tablespoons white wine vinegar 2 tablespoons fresh lemon juice 1 tablespoon honey 1 tablespoon bottled horseradish
Preheat oven to 400 degrees F. Lightly spray a baking sheet with vegetable oil spray. Set aside.
Combine coating ingredients in a large airtight plastic bag. Add fish pieces, turning bag to coat evenly. Pour egg substitute into bag and shake gently to coat.
Put cornflake crumbs in a shallow bowl. Using a slotted spoon, add fish to cornflake crumbs, turning gently with spoon to coat.
Spread fish in a single layer on baking sheet. Lightly spray fish with vegetable oil spray.
Bake for 7 to 8 minutes, or until fish flakes easily when tested with a fork.
Meanwhile, in a small bowl, whisk together sauce ingredients. Serve with fish.
Serves 4
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