Cornmeal Crusted Catfish with Mango Salsa Recipe

Name: Cornmeal Crusted Catfish with Mango Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Mangoes, Peeled, Cored And Diced; 1 whole Small Red Bell Pepper, Seeds And Stem Removed, Diced; 1 whole Jalapeno Pepper, Seeds And Stem Removed, Diced; 1/2 whole Red Onion, Diced; 2 Tablespoons Fresh Cilantro, Minced; 1 Tablespoon Freshly Squeezed Lime Juice; 1 dash Salt; 1 dash Pepper; 3/4 cups All-purpose Flour; 3/4 cups Buttermilk; 1 cup Coarse Ground Cornmeal; 4 whole 4-ounce Each, Catfish Fillets (or Other White Fish Like Tilapia), About 1/2 Inch Thick; 1 dash Salt; 1 dash Pepper; 2 Tablespoons Canola Oil; 2 cups Fresh Arugula

Servings: persons

2 whole Mangoes, Peeled, Cored And Diced
1 whole Small Red Bell Pepper, Seeds And Stem Removed, Diced
1 whole Jalapeno Pepper, Seeds And Stem Removed, Diced
1/2 whole Red Onion, Diced
2 Tablespoons Fresh Cilantro, Minced
1 Tablespoon Freshly Squeezed Lime Juice
1 dash Salt
1 dash Pepper
3/4 cups All-purpose Flour
3/4 cups Buttermilk
1 cup Coarse Ground Cornmeal
4 whole 4-ounce Each, Catfish Fillets (or Other White Fish Like Tilapia), About 1/2 Inch Thick
1 dash Salt
1 dash Pepper
2 Tablespoons Canola Oil
2 cups Fresh Arugula

1
For the salsa, combine the mango, red bell pepper, jalapeno, onion, cilantro, lime juice and a dash of salt and pepper in a small bowl.
2
Toss together to combine then set aside to allow the flavors to meld together.
3
For the fish, separate the flour, buttermilk and cornmeal into three separate shallow bowls.
4
Season the fish generously with salt and pepper, then dip each fillet into the flour, then in the buttermilk and lastly into the cornmeal.
5
Lay them out on a parchment paper-lined baking sheet until you are ready to fry.
6
In a heavy bottomed non-stick skillet, heat the canola oil over medium-high heat.
7
Once hot, gently place the fillets into the oil, making sure to not overcrowd the pan.
8
Do this in batches if you find they are overcrowding.
9
Fry for 3-4 minutes on each side or until crispy and just beginning to brown.
10
Remove the fish from the heat and place on a paper-towel lined plate to soak up any excess grease.
11
Serve fish on a bed of arugula and top with the mango salsa.
12
Enjoy!

574

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 whole Mangoes, Peeled, Cored And Diced, 1 whole Small Red Bell Pepper, Seeds And Stem Removed, Diced, 1 whole Jalapeno Pepper, Seeds And Stem Removed, Diced, 1/2 whole Red Onion, Diced, and more.

Yes, Cornmeal Crusted Catfish with Mango Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Cornmeal Crusted Catfish with Mango Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions