Recipe courtesy of U.S. Farm-Raised partner, Erica Key @eatingwitherica.


4 U.S. Farm-Raised Catfish fillets (any size)

tablespoons buttermilk or 1 egg
Garlic powder
Salt and pepper
Chili lime seasoning, optional
½ cup panko breadcrumbs
2 tablespoons olive oil


1 ear corn kernels
1 medium yellow heirloom tomato, diced (about ⅓ cup)
1 small avocado, diced (about ½ cup)
¼ cup diced red onion
1 mango, diced (about ½ cup)
1 tablespoon chopped cilantro
Juice of 1 lime
1 teaspoon salt
Chili lime seasoning, to taste


Mango Avocado Salsa

Step 1

Heat a dry small saucepan over medium-high heat. Cut kernels off the cob, and add corn to the hot skillet in a single layer, allowing to blister 2 to 3 minutes before tossing. Cook for 2 more minutes.

Step 2

Transfer to a medium bowl. Add remaining ingredients, and carefully stir until combined.

Step 3

Marinate for 30 minutes, tasting and seasoning accordingly. Set aside while preparing catfish.


Step 1

Pour milk or egg in a shallow bowl or plate, and stir in garlic powder, salt and chili lime seasoning.

Step 2

In a second bowl, add panko. Dip each fillet in milk or egg mixture and then panko.

Step 3

Heat olive oil in skillet over medium-high heat. Pan-sear catfish fillets for 3 minutes on each side. Transfer to a paper towel-lined plate, and carefully slice each fillet into 2 to 3 pieces.

Step 4

To serve, add a pinch of lettuce to each tortilla, followed by piece of catfish and generous spoonful of salsa.

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