Cornmeal-crusted Catfish Fillets

== Description ==
Contributed by Catsrecipes Y-Group
* Makes 4 servings.
== Ingredients ==
=== Fish ===
* 1¼ pounds catfish or black fish fillets
* 1 whole egg well beaten
* 3 tablespoons cornstarch
* salt and freshly ground pepper, to taste
=== Crust mixture ===
* ½ cup yellow or white cornmeal
* 1 to 2 teaspoons chili powder or Cajun seasoning to taste
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* ½ teaspoon light salt, or to taste
* non-fat or canola oil cooking spray
=== Garnishes ===
* your favorite salsa
* light or non-fat sour cream
== Directions ==
# Preheat the grill.
# If you have a grill with a variable temperature control, set it to medium-high (1 or 2 steps below high) or to about 350°F to 400°F.
# Cut the fish into 4 equal pieces and place in a shallow dish or pie plate.
# In a small bowl, whisk the egg, cornstarch, salt and pepper until the cornstarch is dissolved.
# Pour the mixture over the fish.
# Turn the pieces so that both sides of the fish are coated with the egg mixture.
# Use immediately, or cover tightly and refrigerate 20 minutes, or up to 1 hour.
# In a shallow dish use a fork to mix the cornmeal, Cajun seasoning or chili powder, garlic and onion powders and salt, and place the dish near the grill.
# Dip each catfish fillet into the coating mixture so all sides are covered and place on a large plate.
# Spray each fillet lightly on both sides with cooking spray.
# Place fish on the grill and grill 6 to 7 minutes total on a 2-sided contact grill, or 12 to 14 minutes total (6 to 7 minutes on each side) on a hibachi, a combination grill or an infusion grill.
# To test for doneness: check to make sure the fish is opaque in the center, flaky when pricked with the tip of a knife, and that the interior temperature reaches 135°F to 140°F on an instant-read thermometer.
# Top each fillet with a dollop of salsa and sour cream or serve it on the side.
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Category:Cathy's Recipes
Category:Catfish Recipes
Category:Cornmeal Recipes
Category:Egg Recipes