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Salsa Catfish

Give your fish a southwestern "kick" with Teresa Hubbard's change-of-pace preparation. "My sister doesn't like seafood, so I figured I'd disguise it with a mix of interesting tastes and textures," she explains from Russellville, Alabama. "Everyone was surprised by the slightly crunchy tortilla chip coating."
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings


  • 1 cup finely crushed baked tortilla chip scoops
  • 1/2 to 1 teaspoon chili powder
  • 3 tablespoons lemon juice
  • 1 tablespoon canola oil
  • 4 catfish fillets (4 ounces each)
  • 1 cup salsa, warmed


  • Preheat oven to 450°. In a shallow bowl, combine tortilla chip crumbs and chili powder. In another bowl, combine lemon juice and oil. Dip fish in lemon mixture, then coat with crumb mixture.
  • Place in a 13-in. x 9-in. baking dish coasted with cooking spray. Sprinkle with any remaining crumbs.
  • Bake until fish just begins to flake easily with a fork, 8-10 minutes. Serve with salsa.
Nutrition Facts
1 each: 278 calories, 16g fat (3g saturated fat), 53mg cholesterol, 429mg sodium, 12g carbohydrate (3g sugars, 3g fiber), 19g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1/2 fat.

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  • MMM26
    Jul 30, 2009

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