Tortilla-Crusted Catfish with Pineapple Salsa – TCI

Tortilla-Crusted Catfish with Pineapple Salsa

Serving Size: 8

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What you’ll need:

  • 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
  • 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 jalapeños
  • 1 tablespoon lime juice
  • ½ teaspoon sugar
  • ½ teaspoon white balsamic vinegar
  • Pinch salt and pepper

How to prepare:

Combine egg and milk in a shallow bowl, and whisk together.

Combine flour, salt, black pepper and cayenne pepper in another shallow bowl. In a third bowl, place crushed tortilla chips.

Dredge fillets in flour mixture, then egg mixture, then crushed chips, coating well.

Brown fillets in vegetable oil over medium-high heat, presentation side down, for 3 to 4 minutes.

Turn fillets, and cook 3 to 4 more minutes or until done.

Serve with Pineapple Salsa.

Pineapple Salsa:

Combine all ingredients in a bowl, and chill before serving.