Marinated Catfish in Blue Cornmeal Batter
Marinade
1/2 teaspoon ground oregano
3 tablespoons lime juice
3 to 4 scallions, chopped
3 tablespoons dry white wine
4 tablespoons olive oil
2 cloves garlic, minced
Fish
2 pounds catfish fillets
1 teaspoon pequin chile flakes
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup blue cornmeal
2 eggs, lightly beaten
2 tablespoons olive oil
2 tablespoons butter
Lime wedges
Mix the oregano, lime juice, onions, wine, oil, and garlic in a shallow glass
dish. Arrange fish in the mixture and let marinate in the refrigerator for 45
minutes. Remove fillets from the marinade and discard the marinade.
Mix the chile flakes, salt and pepper with the cornmeal. Dip the fish in the
beaten egg, then the cornmeal mixture. Heat the oil and butter in a frying pan,
and sauté the fish until golden brown. Serve with lime wedges.
Serves 4 to 6.