ingredients for salsa:
1(15 ounce) can black beans, rinse & drained
2 cups frozen corn kernels
2 tomatoes. chopped
1 small red onion, chopped
4 small green onions, chopped( including green parts)
1/2 cup minced fresh cilantro
1 small Serrano or jalapeno chile, minced( optional)
3 tablespoons freshly squeezed lime juice
2 teaspoons balsamic vinegar
1 teaspoon freshly ground black pepper
For the salsa: In a bowl, combine the beans, corn, tomatoes, onion, chile, lime juice, vinegar, salt, and pepper and stir to blend. Cover and refrigerate for 3 to 4 hours.
ingredients for catfish fry:
3 pounds boneless, skinless catfish fillets
1 large egg
1/2 cup buttermilk
1/4 cup cornstarch
1/4 cup plus 1/3 cup tapioca flour
1/2 cup gluten free cornmeal
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 tablespoons Old bay seasoning ( I used Chef Paul's seafood seasoning instead)
Canola Oil, for panfrying
Salt for seasoning.
Pat the fillets dry with paper towels and set aside. In small bowl, mix together the egg and buttermilk. In a shallow bowl, mix together the cornstarch, the 1/2 cup tapioca flour, the cornmeal, baking soda, baking powder, and seasoning.
In a large sauté pan, heat 1/2 inch of canola oil over medium high heat. Put the 1/3 cup tapioca flour in a shallow bowl and dredge both sides of the fish in the flour. Dip the floured fish into the egg mixture, and then into the cornmeal mixture.
Panfry the fish until golden brown, about 2 minutes on each side. Salt as wish and serve with the salsa. Enjoy!