This tasty fried catfish recipe is crispy coated with a cornmeal crust.
Served with a wonderful black bean salsa, it makes a delicious fish dinner. All gluten free.
Those who are gluten intolerant have a difficult time with fried foods as they are often crusted with bread crumbs or flour. And gluten free bread crumbs can be just too too crunchy.
This recipe uses tapioca flour and cornmeal, so it is a perfect gluten free recipe. The crunch is there but it’s a perfect amount. And the cornmeal really adds to the flavor of the fish.
I love the black bean salsa that Robert created to go with this catfish recipe. It’s a perfect mix of flavors and brings a real Mexican element to the whole dish.
The salsa is one you can enjoy any time. Make it up any time you want a great salsa to go with your tortilla chips. It’s fantastic to serve at a party.
This healthy fish recipe comes from a cookbook called Gluten Free Every Day Cookbook: More than 100 Easy and Delicious Recipes from the Gluten-Free Chef. It is a wonderful cookbook for anyone who needs to avoid gluten, but has so many great recipes in it that I kept it for myself.
Good thing I did because now I have to eat gluten free too. This book has lots of wonderful recipes for me to try. So far all of them have been very good.
Catfish Recipe with Cornmeal Crust and Black Bean Salsa
Ingredients
- 15 ounces canned black beans, rinsed and drained
- 2 cups corn kernels
- 2 tomatoes, chopped
- 1 red onion, small, chopped
- 4 green onions, chopped (including green parts)
- 1/2 cup fresh cilantro, minced
- 1 serano chile, or jalapeno, small, minced (optional)
- 3 tablespoons lime juice, freshly squeezed
- 2 teaspoons balsamic vinegar
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon salt
Catfish Recipe:
- 3 pounds catfish fillets, boneless, skinless
- 1 egg, large
- 1/2 cup buttermilk
- 1/4 cup cornstarch
- 1/2 cup cornmeal, gluten-free
- 2 tablespoons Old Bay seasoning
- 1/4 cup tapioca flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/3 cup tapioca flour
- canola oil, for panfrying
- kosher salt, for seasoning
Instructions
- For the salsa, combine the ingredients in a medium bowl and stir to blend. Cover and refrigerate for 3-4 hours.
- Pat the fillets dry with paper towels and set aside. In a small bowl, beat together the egg and buttermilk. In a shallow bowl, mix together the cornstarch, 1/4 cup tapioca flour, the cornmeal, baking soda, baking powder and Old Bay seasoning.
- In a large sauté pan, heat 1/2 inch of canola oil over medium-high heat.
- Put 1/3 cup of tapioca flour in a shallow bowl and dredge both sides of the fish in the flour. Dip the floured fish into the egg mixture, and then into the cornmeal mixture. Panfry the fish until golden brown, about 2 minutes on each side.
- Lightly sprinkle the fish with salt and serve topped with the salsa.
Nutrition
You can find our review of Gluten Free Everyday cookbook here.
This delectable catfish recipe is just one of our wonderful easy fish recipes. Find them all here.
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