Corn Breaded Fish Bake - cooking recipe

Ingredients

1 lb. skinless cod, pollack or whitefish fillets
1 1/2 c. yellow cornmeal
3/4 tsp. baking soda
3/4 tsp. salt
1 1/4 c. shredded Cheddar cheese (5 oz.)
1 (4 oz.) can diced green chili peppers, drained
2 eggs
1 c. buttermilk
1/4 c. cooking oil
dash of bottled hot pepper sauce
paprika
Green Chili Salsa (recipe follows)

Preparation

If necessary, cut fillets to about 1/2-inch thickness.
Then cut into about 4 x 1-inch strips.
Cover and refrigerate until needed.
In a large mixing bowl stir together the cornmeal, soda and salt.
Stir in 1 cup of the cheese and the chili peppers.
In another mixing bowl, combine eggs, buttermilk, oil and hot pepper sauce.
Beat egg mixture with a rotary beater until well combined, then add it to the cornmeal mixture.
Stir until mixture is smooth.
Spread half of the batter in a greased 9 x 9 x 2-inch baking pan.
Place fish in rows on top of batter.
Then spread remaining batter over fish and sprinkle with paprika.
Bake in a 450\u00b0 oven about 20 minutes or until a toothpick inserted in cornbread center comes out clean.
Sprinkle with remaining cheese; bake for 1 to 2 minutes more or until melted.
To serve, cut into squares and top with warm Green Chili Salsa.
Yield:
6 servings.