Instructions: Description: Oven-fry catfish. Serve with sliced fresh tomatoes or coleslaw and lime wedges to squeeze over the fish. Look for firm catfish that has a light pink color.

Cut the catfish fillets in half along the center. Cut thick pieces of catfish into 2-inch lengths, thinner pieces into 3-inch lengths. Coat two jelly-roll pans with 1 tablespoon oil each. In a cup, mix together the cumin, salt, pepper, and cayenne.

Makes 2-1/2 teaspoons. In a medium-size
bowl, combine the catfish, 1-1/2 teaspoons seasoning mix, and the lime juice and toss to coat the fish. In a shallow bowl, beat the eggs. In a pie plate, combine the cornmeal, flour, and the remaining seasoning mix and stir until well mixed.

COAT FISH: One at a time, dip each piece of fish into the eggs, letting the excess drip off, and then roll in the seasoned cornmeal, coating both sides and the ends. Place in a single layer on the prepared jelly-roll pans and let the fish stand while preparing the salsa. Preheat the oven to 450degF

PREPARE THE SALSA: in a small bowl, stir together the cilantro, onion, bell pepper, lime juice, 1 tablespoon oil, jalapeno, cumin, and salt and stir to mix thoroughly.

BAKING: Drizzle the fish with the 2 teaspoons oil. Bake for 6 to 8 minutes, or until browned on the underside. Turn the fish over and bake for 4 to 6 minutes longer, or until the crumbs are crisp and lightly browned and the fish is opaque in the thickest part. Serve immediately with the salsa.

Book (Series).

Original Version used 3 to 4 times more olive oil and real eggs.

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