Queso Catfish

Queso Catfish

FLOWERFROGGIRL

"A deliciously crunchy and spicy way to serve catfish inspired by a similar dish I had in Beaumont, TX."
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Ingredients

50 m servings 442 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 442 kcal
  • 22%
  • Fat:
  • 26.5 g
  • 41%
  • Carbs:
  • 17.2g
  • 6%
  • Protein:
  • 31.3 g
  • 63%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 796 mg
  • 32%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a shallow dish, stir together 1/4 cup of lime juice and beer. Place fish in the dish, and turn to coat. Marinate for 30 minutes.
  2. Preheat the oven to 400 degrees F (200 degrees C). Coat a roasting rack with cooking spray, and place over a baking sheet.
  3. Rinse fish with cold water, and pat dry. Discard the marinade. In one dish, stir together the cornmeal, tortilla chip crumbs, salt and pepper. In another dish, stir together 2 tablespoons of lime juice and canola oil. Dip fillets into the lime and oil, then into the cornmeal mixture to coat. Place the fish onto the roasting rack.
  4. Bake fish for 8 to 10 minutes, or until it flakes easily with a fork. While the fish is baking, combine the processed cheese, chili powder, cumin, and chipotle pepper in a small saucepan over medium-low heat. Cook and stir until melted and smooth.
  5. Place fish onto serving plates, and spoon the cheese sauce over them. Top with a sprinkling of cilantro leaves, if desired.

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Reviews

Read all reviews 11
  1. 13 Ratings

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Most helpful positive review

This recipe was wonderful!! I varied it just a bit to fit my family's preferences, though. I used flavored tortilla chips (I think they were salsa flavored?), skipped the cilantro, and instead...

Most helpful critical review

I may try this again and re-review it, but for now it's a 3 only b/c you have to time things right. My husband followed the recipe, but should have followed the standard fish cooking guidelines...

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This recipe was wonderful!! I varied it just a bit to fit my family's preferences, though. I used flavored tortilla chips (I think they were salsa flavored?), skipped the cilantro, and instead...

I had the same issue as another reviewer...my fillets were thick and needed about 5-6 mins longer in the oven. I only had real cheddar cheese, so I added a little milk, salsa and a small spoon ...

Very 'gourmet' with a southwestern flair. I loved it! Love the chips and catfish combo. Thanks for the inspiring dish (:

I may try this again and re-review it, but for now it's a 3 only b/c you have to time things right. My husband followed the recipe, but should have followed the standard fish cooking guidelines...

The beer (used a good beer) and lime gives an interesting (in a good way) flavor to the catfish. I also added a little garlic powder to the breading as it just sounded good. Didn't bother with...

Because many people had problems with the cooking time, I read the directions on the package of my fillets. They suggested 20-25 min at 375. It definitely took a full 25 minutes, probably a co...

Not bad. My fish took 15 minutes (probably would have been even better at 20 mins). The sauce is tasty, but gets thick and paste-like really quickly as it cools. Good bones to the recipe though....

I cut my fish thin and the cooking time was spot on. I did however put them under the broiler a couple of minutes to brown them up. I used white processed cheese since that is what I had leftove...

Messy. The "sauce" was more like a chunk of cheese. Add milk and it's still pasty. Coating on fish completely ruined the texture and taste of the fish. This could have been Queso tongue and ...

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