The Pioneer Woman Tasty Kitchen
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Cornmeal Crusted Catfish with Mango Salsa

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Prep:

Cook:

Level: Easy

System:

4

Description

Cornmeal Crusted Catfish with Mango Salsa is the perfect summertime meal!

Ingredients

  • FOR THE SALSA:
  • 2 whole Mangoes, Peeled, Cored And Diced
  • 1 whole Small Red Bell Pepper, Seeds And Stem Removed, Diced
  • 1 whole Jalapeño Pepper, Seeds And Stem Removed, Diced
  • ½ whole Red Onion, Diced
  • 2 Tablespoons Fresh Cilantro, Minced
  • 1 Tablespoon Freshly Squeezed Lime Juice
  • 1 dash Salt
  • 1 dash Pepper
  • FOR THE FISH:
  • ¾ cups All-purpose Flour
  • ¾ cups Buttermilk
  • 1 cup Coarse Ground Cornmeal
  • 4 whole 4-ounce Each, Catfish Fillets (or Other White Fish Like Tilapia), About 1/2 Inch Thick
  • 1 dash Salt
  • 1 dash Pepper
  • 2 Tablespoons Canola Oil
  • 2 cups Fresh Arugula

Preparation

For the salsa, combine the mango, red bell pepper, jalapeño, onion, cilantro, lime juice and a dash of salt and pepper in a small bowl. Toss together to combine then set aside to allow the flavors to meld together.

For the fish, separate the flour, buttermilk and cornmeal into three separate shallow bowls. Season the fish generously with salt and pepper, then dip each fillet into the flour, then in the buttermilk and lastly into the cornmeal. Lay them out on a parchment paper-lined baking sheet until you are ready to fry.

In a heavy bottomed non-stick skillet, heat the canola oil over medium-high heat. Once hot, gently place the fillets into the oil, making sure to not overcrowd the pan. Do this in batches if you find they are overcrowding. Fry for 3-4 minutes on each side or until crispy and just beginning to brown. Remove the fish from the heat and place on a paper-towel lined plate to soak up any excess grease.

Serve fish on a bed of arugula and top with the mango salsa. Enjoy!

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