Crispy Cajun Catfish Nibbles with Red Sauce

Crispy Cajun Catfish Nibbles with Red Sauce

The New American Heart Association CookbookDo you like fried popcorn shrimp? Then you'll love these crisp bites of catfish. They're served with a zesty sauce similar to cocktail sauce.

COATING
3 tablespoons cornmeal
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper

1 pound catfish fillets, cut into 1/2-inch pieces
Egg substitute equivalent to 1 egg, or 1 egg
1/2 cup cornflake crumbs
Vegetable oil spray

RED SAUCE
1/4 cup low-sodium ketchup
2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon honey
1 tablespoon bottled horseradish

Preheat oven to 400 F. Lightly spray a baking sheet with vegetable oil spray. Set aside.

Combine coating ingredients in a large airtight plastic bag.

Add fish pieces, turning bag to coat evenly. Pour egg substitute into bag and shake gently to coat.

Put cornflake crumbs in a shallow bowl. Using a slotted spoon, add fish to cornflake crumbs, turning gently with spoon to coat.

Spread fish in a single layer on baking sheet. Lightly spray fish with vegetable oil spray.

Bake for 7 to 8 minutes, or until fish flakes easily when tested with a fork.

Meanwhile, in a small bowl, whisk together sauce ingredients. Serve with fish.

Excerpted from The New American Heart Association Cookbook by American Heart Association Copyright© 1999 by American Heart Association. Excerpted by permission of Times Books, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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