6 (3-5 oz) farm raised catfish fillets
1 c. finely crushed tortilla chips
2 tsp. chili powder
1/2 tsp. salt
1/2 tsp. pepper
3 T. fresh lime juice
1 T. vegetable oil
1 c. salsa, warmed

optional: garnish with fresh cilantro

Rinse fillets, pat dry and cut each in half lengthwise. Set aside.

Combine crushed tortilla chips and next 3 ingredients in shallow dish. Stir together lime juice and oil in separate shallow dish.

Dip fillets in lime juice mixture, and dredge in tortilla chip mixture coating evenly. Place on a lightly greased rack in an aluminum foil lined pan or broiler pan. Sprinkle evenly with any remaining chip mixture.

Bake at 450 degrees for 10-12 minutes or until fillets are crisp, golden and flake with a fork. Serve with warmed salsa and garnish with cilantro if desired.

Gail's notes & real world cooking: I have used tilapia and maybe another fish for this as well as catfish...I think just about any fish could be used for it, especially a white fish. For two of us I cut this all in half. I DON'T cut the fillets lengthwise just because I didn't think mine needed it when I've made this! Have used bottle lime juice & canola oil. I've never used the cilantro or salsa! I almost always have white corn tortilla chips and that's what I use (Santitas brand I think but it really doesn't matter) The last time I made this I put it in a foil lined baking dish and not on a rack and it came out fine. We both really liked it! I think it turns out like a fried fish but without the hassle of frying, crispy and has a nice taste to it.