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Ranchero Catfish



  • 4 farm-raised catfish fillets
  • 1 cup finely crushed tortilla chips
  • 1/2 teaspoon chile powder
  • 3 tablespoons Mexican lime juice
  • 1 tablespoon vegetable oil
  • 1 cup prepared salsa
  • 1 tablespoon chopped fresh cilantro


  1. Heat oven to 450 degrees F. Lightly grease a baking sheet. Cut each catfish fillet in half. Rinse in cold water and pat dry with paper towels. Combine crushed tortilla chips and chile powder in a shallow dish. Mix well.
  2. Combine lime juice and vegetable oil in another shallow dish. Dip each fillet piece into lime/oil mixture and then immediately into seasoned tortilla chip crumbs to coat. Place on prepared baking sheet. Sprinkle fillets with any remaining crumbs and bake until crisp and golden, about 8 to 10 minutes, depending on the size and thickness of the fillets. The catfish should be tender when pierced with a fork in the thickest part.
  3. Gently warm salsa. Spoon salsa across the center of catfish fillets. Sprinkle with fresh cilantro, then serve.

Serves 4.


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