Cascade Style Hot Jalapeno Catfish
Dive into bold, zesty flavors with Cascade Style Hot Jalapeno Catfish, a mouthwatering dish that balances heat, tang, and crispness in every bite. Fresh catfish fillets are marinated in a vibrant blend of jalapeños, garlic, lime, honey, and smoked paprika, infusing the fish with a tantalizing combination of spice and citrus. Lightly breaded with a golden cornmeal crust and pan-seared to perfection, this quick and easy recipe delivers a satisfying crunch backed by tender, flaky fish. Finished with a garnish of fresh cilantro, it’s the ideal centerpiece for a lively weeknight dinner or a flavorful feast. Pair it with rice, roasted veggies, or a crisp salad for a complete and unforgettable meal. Perfect for fans of spicy seafood dishes, this recipe is both a crowd-pleaser and an adventurous twist on classic catfish.
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Recipe Information
Ingredients
- 4 pieces Fresh catfish fillets
- 2 pieces Fresh jalapenos
- 3 pieces Garlic cloves
- 3 tablespoons Fresh lime juice
- 4 tablespoons Olive oil
- 1 tablespoon Honey
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup All-purpose flour
- 0.5 cup Cornmeal
- 2 tablespoons Butter
- 2 tablespoons Fresh cilantro (chopped)
Instructions
Wash the catfish fillets under cold water and pat them dry with paper towels. Set aside on a plate.
In a blender or food processor, combine the jalapenos (seeds removed for less heat or kept for extra spice), garlic cloves, lime juice, olive oil, honey, smoked paprika, ground cumin, salt, and black pepper. Blend until smooth to create the marinade.
Pour the marinade over the catfish fillets, ensuring they are evenly coated. Cover and refrigerate for 15 minutes to allow the flavors to penetrate.
In a shallow dish, mix together the all-purpose flour and cornmeal. This will serve as the breading for the fish.
Remove the marinated catfish from the fridge and lightly dredge each fillet in the flour-cornmeal mixture, ensuring an even coat on both sides. Shake off any excess breading.
Heat a large skillet over medium heat and add 2 tablespoons of butter. Once melted and sizzling, carefully place the catfish fillets in the skillet.
Cook for 3-4 minutes on each side, or until the crust is golden brown and the fish is cooked through (internal temperature reaches 145°F/63°C).
Transfer the cooked fillets to a serving platter and garnish with freshly chopped cilantro for a pop of freshness.
Serve hot with your choice of side dishes, such as rice, roasted vegetables, or a crisp green salad.
Nutrition Facts
Calories |
1835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.5 g | 124% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 2726 mg | 119% | |
| Total Carbohydrate | 154.1 g | 56% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 20.3 g | ||
| Protein | 87.5 g | 175% | |
| Vitamin D | 20.1 mcg | 101% | |
| Calcium | 118 mg | 9% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1685 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
