Ingredients
3 Tablespoons oil
1 green pepper, chopped
1 onion, finely chopped
1 Tablespoon chili powder
1 teaspoon cumin
1 teaspoon oregano
16-ounce can tomato sauce
1-1/2 teaspoons salt
1/8 teaspoon pepper
1-1/2 pounds catfish fillets
1/2 cup cornmeal
1/2 teaspoon cayenne pepper
Directions
1 In large skillet, heat oil over medium heat.
2 Add green pepper and onion; saute' 5 minutes.
3 Stir in chili powder, cumin, and oregano.
4 Add tomato sauce, 1/2 teaspoon salt and pepper.
5 Reduce heat to medium-low; simmer 10 minutes.
6 Set aside.
7 In a heavy saucepan or deep fryer, heat oil to 375 degrees.
8 Score skinned fillets with a sharp knife.
9 On a piece of waxed paper, combine cornmeal, remaining salt and cayenne pepper.
10 Dip fillets in cornmeal.
11 Fry, turning occasionally, until fish is golden, about 3 to 5 minutes.
12 Serve with sauce.
MAKES 4 to 6 servings
3 Tablespoons oil
1 green pepper, chopped
1 onion, finely chopped
1 Tablespoon chili powder
1 teaspoon cumin
1 teaspoon oregano
16-ounce can tomato sauce
1-1/2 teaspoons salt
1/8 teaspoon pepper
1-1/2 pounds catfish fillets
1/2 cup cornmeal
1/2 teaspoon cayenne pepper
Directions
1 In large skillet, heat oil over medium heat.
2 Add green pepper and onion; saute' 5 minutes.
3 Stir in chili powder, cumin, and oregano.
4 Add tomato sauce, 1/2 teaspoon salt and pepper.
5 Reduce heat to medium-low; simmer 10 minutes.
6 Set aside.
7 In a heavy saucepan or deep fryer, heat oil to 375 degrees.
8 Score skinned fillets with a sharp knife.
9 On a piece of waxed paper, combine cornmeal, remaining salt and cayenne pepper.
10 Dip fillets in cornmeal.
11 Fry, turning occasionally, until fish is golden, about 3 to 5 minutes.
12 Serve with sauce.
MAKES 4 to 6 servings