Recipe: Crispy Cajun Catfish Nibbles with Red Sauce (baked)

CRISPY CAJUN CATFISH NIBBLES WITH RED SAUCE

"Do you like fried popcorn shrimp? Then you'll love these crisp bites of catfish. They're served with a zesty sauce similar to cocktail sauce."

Vegetable oil spray
FOR THE COATING:
3 tablespoons cornmeal
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
FOR THE FISH:
1 pound catfish fillets, cut into
1/2-inch pieces
Egg substitute equivalent to 1 egg, or 1 egg
1/2 cup cornflake crumbs
Vegetable oil spray
FOR THE RED SAUCE:
1/4 cup low-sodium ketchup
2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon honey
1 tablespoon bottled horseradish

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

Combine coating ingredients in a large airtight plastic bag. Add fish pieces, turning bag to coat evenly. Pour egg substitute into bag and shake gently to coat.

Put cornflake crumbs in a shallow bowl. Using a slotted spoon, add fish to cornflake crumbs, turning gently with spoon to coat.

Spread fish in a single layer on baking sheet. Lightly spray fish with vegetable oil spray.

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

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

Serves 4
From the Hardcover edition.
Excerpted from The New American Heart Association Cookbook by American Heart Association
Excerpted by permission of Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.