Tamale-Style Catfish
Catfish and corn are made for each other. Whether a cornmeal coating on the fish, hush puppies, or fresh corn salsa, they are all quite good together. Just for fun, I have taken the whole fresh ear of corn and stuffed the fish and salsa into the husk. Try it, you’ll like it! A wonderful side dish is coleslaw made with a simple vinaigrette that is slightly sweetened.
Serves4
Cooking Time12 min
Cooking MethodBaking
CostInexpensive
OccasionCasual Dinner Party
Recipe CourseMain Course
Dietary ConsiderationEgg-free, Gluten-free, Halal, Kosher, Lactose-free, Peanut Free, Soy Free, Tree Nut Free
MealDinner
Ingredients
- 4 ears of fresh corn or 1 15 ¼-ounce can whole kernel corn or 1 10-ounce package frozen corn
- 1 4-ounce can chopped green chiles
- ½ cup scallions, chopped (3 or 4)
- 1 lime, halved lengthwise
- 4 catfish filet (4 to 6 ounces, each)
- 1 teaspoon crushed red caribe chile, for garnish
Instructions
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Preheat the oven to 400 degrees F. If using fresh corn, carefully peel back the husk. You will use it for baking the fish. Cut the ear of corn off the steam just above the end of the cob, leaving the husk intact. Set the husk aside. Cut the corn off the cob, leaving the husk intact. Set the husk aside. Cut the corn off the cob and combine with green chiles, scallions, and the juice of half the lime.
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Rinse the fish and pat dry. Place one filet inside each of the corn husks. Top each with one-fourth of the corn mixture and overlap the husks together. (If fresh corn is not available, place the fish in an oiled baking dish. Top with the corn mixture and cover.)
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Bake for 12 to 15 minutes, until the fish flakes easily. Cut the remaining half lime lengthwise into 4 wedges. Serve the fish in the husk with a lime wedge on top. (Or spoon the corn out of the baking dish and place on each plate. Top with the fish and a lime wedge.)
2006 Jane Butel
