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Tortilla-Crusted Catfish with Pineapple Salsa

Sep
12
2017
Tortilla-Crusted Catfish with Pineapple Salsa
  • 8 U.S. Farm-Raised Catfish Fillets
  • 1 egg
  • ½ cup milk
  • ½ cup all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • 2 cups crushed tortilla chips
  • ¼ cup vegetable oil
  1. COMBINE egg and milk in a shallow bowl and whisk together.
  2. COMBINE flour, salt, black pepper and cayenne pepper in another shallow bowl. In a third bowl, place crushed tortilla chips.
  3. DREDGE fillets in flour mixture, then egg mixture, then crushed chips, coating well.
  4. BROWN fillets in vegetable oil over medium-high heat, presentation side down, for 3 to 4 minutes.
  5. TURN fillets and cook 3 to 4 more minutes or until done.
  6. SERVE with Pineapple Salsa.

 

Pineapple Salsa

  • 2 Roma tomatoes, seeded and finely diced
  • ½ cup fresh pineapple, peeled, cored and finely diced
  • ½ cup red onion, finely diced
  • ¼ cup chopped cilantro
  • 2 garlic cloves, finely minced
  • 1 teaspoon finely diced jalapenos
  • 1 tablespoon lime juice
  • ½ teaspoon sugar
  • ½ teaspoon white balsamic vinegar
  • Pinch salt and pepper
  1. COMBINE all ingredients in a bowl and chill before serving.
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