Corn Breaded Fish Bake

• 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)

1. If necessary, cut fillets to about 1/2-inch thickness.
2. Then cut into about 4 x 1-inch strips.
3. Cover and refrigerate until needed.
4. In a large mixing bowl stir together the cornmeal, soda and salt.
5. Stir in 1 cup of the cheese and the chili peppers.
6. In another mixing bowl, combine eggs, buttermilk, oil and hot pepper sauce.
7. Beat egg mixture with a rotary beater until well combined, then add it to the cornmeal mixture.
8. Stir until mixture is smooth.
9. Spread half of the batter in a greased 9 x 9 x 2-inch baking pan.
10. Place fish in rows on top of batter.
11. Then spread remaining batter over fish and sprinkle with paprika.
12. Bake in a 450u0b0 oven about 20 minutes or until a toothpick inserted in cornbread center comes out clean.
13. Sprinkle with remaining cheese; bake for 1 to 2 minutes more or until melted.
14. To serve, cut into squares and top with warm Green Chili Salsa.
15. Yield:
16. 6 servings.

skinless cod, yellow cornmeal, baking soda, salt, cheddar cheese, green chili peppers, eggs, buttermilk, cooking oil, pepper sauce, paprika, green chili salsa

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287716 (may not work)