Catfish Tamales – TCI

Catfish Tamales

Serving Size: 2

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What you’ll need:

  • 2 U.S. Farm-Raised Catfish fillets, sliced into thin strips
  • 1 tablespoon olive oil
  • 1⁄2 teaspoon kosher salt
  • 1⁄2 teaspoon freshly ground black pepper
  • 1 teaspoon chili powder
  • 1⁄2 cup finely diced red and yellow bell peppers
  • Tamale corn husk wrappers, soaked in warm water for 1 hour or until soft
  • MASA
  • 1 1⁄2 cups vegetable shortening
  • 4 cups masa harina
  • 1 teaspoon baking powder
  • 1⁄2 teaspoon salt
  • 3 1⁄2 cups chicken stock

How to prepare:

COMBINE Catfish strips, olive oil, seasonings and peppers. Set aside.

For the masa, BEAT vegetable shortening in a stand mixer for 8 minutes.

ADD dry ingredients, and continue to beat for 2 minutes or until fully incorporated. Add stock, and beat on medium for 10 minutes.

SPREAD 1⁄4 cup of masa onto prepared corn husk. Top with 2 tablespoons Catfish mixture, roll husk, fold over the bottom and secure with a thin strip of husk tied around the bottom.

PLACE in a steamer basket over boiling water. Steam for 1 hour. Serve with hot sauce.

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