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