Crispy Cajun Catfish Nibbles with Red Sauce

By á-7997

Ingredients

• coating:
• vegetable oil spray
• 3 tbsp yellow cornmeal
• 1/2 tsp chili powder
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 1/4 tsp garlic powder
• 1/8 tsp pepper
• 1 lb catfish fillets
• egg substitute equivalent to 1 egg, or 1 large egg
• 1/2 c cornflake crumbs
• Red sauce:
• 1/4 c ketchup
• 2 tbsp white wine vinegar
• 2 tbsp fresh lemon juice
• 1 tbsp honey
• 1/2 tbsp prepared white horseradish

Preparation

Step 1

Preheat oven to 400. Lightly spray a baking sheet with vegetable oil spray. Set aside.

In a large, resealable plastic bag, combine the coating ingredients.

Rinse the fish and pat dry with paper towels. Cut the fish into 1/2 inch pieces. Add the fish to the bag. Seal and turn to coat.

Pour the egg substitute into the bag. Seal and shake gently to coat.

Put the cornflake crumbs in a shallow bowl. Using a slotted spoon, add the fish to the cornflake crumbs, turning gently with the spoon to coat. Arrange the fish in a single layer on the baking sheet. Lightly spray the fish with vegetable oil spray.

Bake for 7-8 minutes, or until the fish flakes easily when tested with a fork.

Meanwhile, in a small bowl, whisk together the sauce ingredients. Serve with the fish.