Fiesta Catfish with Guacamole

I had to convince my husband to try this combination.

Sometime back in May with Cinco de Mayo behind us I was thinking about Mexican flavors and how they would fit into a catfish recipe.

Growing up the only way we ate catfish was fried. In my opinion, that is the best way to eat catfish. Although, lately I have been coating it and baking it in the oven and I have to say it is almost as good as deep-fried. Still crunchy like fried but not nearly as many calories since it isn’t swimming in oil.

My first thoughts were to put in some Mexican seasonings like cumin and chili powder then I got carried away and added some garlic powder, cayenne and paprika. Very tasty. There were also a few avocados lying around just waiting to be made into some good guacamole so after it’s made and the fish is done I added some to the tops of the crunchy, out of the oven catfish filets along with a sliver of tomato.

Of course, my husband’s first comment was he didn’t want it on top of his fish. But, with a little pushing and convincing by me, he tried it and again, like Mikey in the old commercials, he liked it.

So, whether you catch your own catfish this summer or buy it at the market, give this a try and maybe you will just find another way of preparing your catfish.

Add all the spices to the cornmeal.

Rinse off the fish and pat dry with paper towels.

Sorry I didn’t get a picture of the catfish coated with the cornmeal mixture. But after coating I baked at 400° for about 25 minutes until it was nice and brown.