Queso Catfish

Ingredients

Contains: milk, wheat, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 (6 ounce) fillets catfish
• 1/4 cup lime juice
• 1/2 cup cheap beer
• 1/4 cup yellow cornmeal
• 1 cup finely crushed tortilla chips
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 tablespoons lime juice
• 2 tablespoons canola oil
• 4 ounces processed cheese, cubed
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 chipotle pepper, minced
• 2 tablespoons chopped fresh cilantro (optional)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Pour the 1/4 cup lime juice over the catfish fillets in a shallow dish, turn to coat, cover and refrigerate for 20 minutes.

2. Stir the cornmeal, crushed tortilla chips, salt and cayenne pepper together on a plate.

3. Heat the beer in a small saucepan over medium-low heat until warm, then stir in the cubed processed cheese until melted and smooth.

4. Stir the minced chipotle, chili powder, cumin and 2 tablespoons lime juice into the cheese sauce. Keep warm over the lowest heat.

5. Remove the fillets from the marinade and pat dry. Press each fillet into the cornmeal and chip mixture to coat both sides.

6. Heat the canola oil in a large skillet over medium heat. Cook the fillets 3 to 4 minutes per side until golden and the internal temperature reaches 145°F (63°C) or the flesh is opaque and flakes easily.

7. Drain the fillets on paper towels, then spoon the warm queso sauce over them.

8. Sprinkle with the chopped cilantro if using and serve right away.