Shelly's Recipe

RANCHERO CATFISH

Category: Fish and Seafood

4 catfish fillets (4-6 oz each)
1 cup finely crushed tortilla chips
2 tsp chili powder
1/2 tsp salt
1/2 tsp ground black pepper
3 tbsp lime juice
1 tbsp vegetable oil
1 cup of your favorite salsa
1/4 cup fresh cilantro, minced

Preheat the oven to 450. Lightly oil a baking sheet. Cut fillets in half. Mix crushed tortilla chips, chili powder, salt and pepper in a shallow dish. Mix lime juice and oil in another shallow dish. D

ip fillets in the lime mixture; then immediately dredge in the seasoned tortilla crumbs to coat. Place on prepared baking sheet Sprinkle fillets with any remaining tortilla crumbs. Bake 8-10 minutes or until crisp and golden or when fish flakes easily when tested with a fork.

Warm salsa in a small saucepan over low heat. Arrange fillets on serving plates and spoon 1/4 cup (or to taste) of salsa over top of each serving. Sprinkle with fresh cilantro and serve. Serves 4.