Tortilla-Crusted Catfish with Pineapple Salsa
8 U.S. Farm-Raised Catfish Fillets
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
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.
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
COMBINE all ingredients in a bowl and chill before serving.