Tortilla Crusted Catfish with Apple Clementine Salsa
Recipe type: Entree
Serves: 4 servings
- Salsa
- 2 Tbsp canola oil
- ¼ cup rice vinegar
- 1 Tbsp honey
- ¼ tsp salt
- freshly ground black pepper
- 1 small apple, diced
- ½ a cucumber, peeled, seeded and diced
- 2 Clementines, peeled, sections separated and sliced in half
- ½ cup finely chopped red onion
- ¼ cup finely chopped parsley (or cilantro if you prefer)
- 1 jalapeno pepper, seeded, deveined and finely chopped (optional)
- Catfish
- 4 catfish fillets
- ⅔ cup rice flour
- 1 tsp salt
- 1 tsp paprika
- 1 tsp cumin
- freshly ground pepper
- 2 eggs
- 1 ½ cups tortilla chip crumbs (the easiest way to make these is to grind tortilla chips in a mini chopper or mini blender)
- Mix the dressing ingredients: canola oil through black pepper in a small bowl.
- Mix remaining ingredients in a medium bowl and toss with the dressing.
- Preheat oven to 200 degrees F.
- Rinse fish and dry with paper towels.
- Get 3 shallow bowls.
- In 1 bowl combine the rice flour and seasonings: salt through pepper.
- In another bowl whisk the eggs until uniform.
- In the third bowl, place the tortilla crumbs.
- Heat 3 Tbsp oil over medium to medium high heat in a heavy skillet (cast iron works great).
- Dredge fish first in flour mixture, then in egg and then in tortilla chip crumbs pressing them on to the fish.
- Cook in the heated skillet about 4 minutes per side covered until crust is browned and fish flakes when cut.
- If you need to do them in batches or even one at a time, just keep the ones that are done warm in the oven while you finish cooking them.
Recipe by Savory Nature at http://savorynature.com/2015/02/12/tortilla-crusted-catfish-with-apple-clementine-salsa/
3.2.2925