Happy National Catfish Month!
I’m celebrating with a next-level Taco Tuesday takeover using the delicious, versatile, and flaky features of U.S. Farm Raised Catfish, which is now on regular rotation in our household.
U.S. Farm Raised Catfish is raised in clean, aquifer-fed freshwater ponds as a safe, sustainable, and environmentally friendly seafood choice. It’s a healthy go-to for your table for many reasons: it’s an excellent source of protein, free of hormones, and low in saturated fat. Catfish is consistently mild, which makes it a perfect match for any cuisine you’re craving for dinner. We keep it on hand in our freezer to easily defrost and prepare.
While the South historically showcases fried catfish, I love to enjoy it pan-sautéed, baked, grilled, and even air fried. Today’s preparation yields a golden, crispy panko crust with just a drizzle of olive oil in your nonstick skillet.
P.S. You’ll be inhaling this salsa by the spoonful. Save enough to top your catfish!
Serves 4
8 mini tortillas
1 cup shredded romaine lettuce
Catfish
4 U.S. Farm-Raised Catfish fillets
Salt + pepper
Garlic powder
Chili lime seasoning, optional
1/2 cup panko bread crumbs
2 tablespoons buttermilk or 1 egg
2 tablespoons olive oil
Salsa
1 ear corn kernels
1 medium yellow heirloom tomato, diced (about 1/3 cup)
1 small avocado, diced (about 1/2 cup)
1/4 cup diced red onion
1 mango, diced (about 1/2 cup)
1 tablespoon chopped cilantro
Juice of 1 lime
1 teaspoon salt
Chili lime seasoning, to taste
To prepare salsa: Heat a dry small saucepan over medium-high heat. Add corn to hot skillet in a single layer, allowing to blister 2-3 minutes before tossing. Cook for 2 more minutes. Transfer to a medium bowl. Add remaining ingredients and carefully stir until combined. Marinate for 30 minutes, tasting and seasoning accordingly. Set aside while preparing catfish.
To prepare catfish: Pour milk or egg in a shallow bowl or plate and stir in garlic powder, salt, and chili lime seasoning. In a second bowl, add panko. Dip each fillet in milk or egg mixture and then panko. 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 2-3 pieces.
To serve, add a pinch of lettuce to each tortilla, followed by piece of catfish and generous spoonful of salsa.
This post is brought to you by The Catfish Institute. Thank you for supporting our sponsors!
