Tortilla Crusted Catfish with Apple Clementine Salsa
 
Prep time
Cook time
Total time
 
Recipe type: Entree
Serves: 4 servings
Ingredients
  • 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)
Instructions
For the salsa:
  1. Mix the dressing ingredients: canola oil through black pepper in a small bowl.
  2. Mix remaining ingredients in a medium bowl and toss with the dressing.
For the catfish:
  1. Preheat oven to 200 degrees F.
  2. Rinse fish and dry with paper towels.
  3. Get 3 shallow bowls.
  4. In 1 bowl combine the rice flour and seasonings: salt through pepper.
  5. In another bowl whisk the eggs until uniform.
  6. In the third bowl, place the tortilla crumbs.
  7. Heat 3 Tbsp oil over medium to medium high heat in a heavy skillet (cast iron works great).
  8. Dredge fish first in flour mixture, then in egg and then in tortilla chip crumbs pressing them on to the fish.
  9. Cook in the heated skillet about 4 minutes per side covered until crust is browned and fish flakes when cut.
  10. 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/