Breaded and fried catfish served with a
creamy avocado sauce.
Catfish with Avocado
Sauce
1/3 cup self-rising cornmeal
1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground red pepper
4 farm-raised catfish fillets
Vegetable oil
Avocado Sauce (recipe follows)
1 avocado, peeled and sliced for garnish
- Stir together first 4 ingredients. Dredge
fish in mixture.
- Pour oil to a depth of 1 1/2-inches into
a heavy skillet; heat to 375°F (190°C).
- Fry fish 7 to 8 minutes or until golden.
Drain on paper towels.
- Serve with Avocado Sauce and avocado slices.
Makes 4 servings.
- Avocado Sauce:
- 1 (14 1/2-ounce) can chicken broth
1 tablespoon granulated sugar
2 tablespoons lemon juice
4 avocados, peeled and mashed
1 cup light sour cream
1/2 cup chopped fresh cilantro
1/2 teaspoon salt
1/2 teaspoon pepper
- Bring first 3 ingredients to a boil in
a small saucepan; cook until reduced to 3/4 cup. Cool slightly.
- Process broth mixture, avocado, and next
4 ingredients in a blender until smooth. (Caution! Hot liquids create steam which will blow
the top off the blender!
Be sure to securely hold blender lid down!)
Makes about 4 cups.
Note: Refrigerate leftover sauce to serve
over hot pasta, toss with a pasta salad, and use as a sandwich
spread or dip.