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Categories:
lemon juice hot sauce kosher salt freshly ground black pepper catfish fillets all-purpose flour buttermilk corn tortilla vegetable oil queso lime wedges
Viewed: 55 - Published at: 5 years agoIngredients
- 1 1/4 ounces lemon juice
- 1/2 -ounce hot sauce
- 1 1/4 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 6 (5-ounce) catfish fillets
- 3 cups all-purpose flour, seasoned with salt and pepper
- 3 cups buttermilk
- 3 cups corn tortilla flakes
- Vegetable oil, for deep-frying
- 9 ounces prepared chile con queso
- 3 ounces prepared pico de gallo
- 6 lime wedges
Method
- Whisk the lemon juice, hot sauce, salt, and pepper together in a shallow bowl.
- Dip each catfish fillet in the lemon juice mixture.
- Dredge catfish in seasoned flour, followed by buttermilk, and then corn tortilla flakes to coat completely.
- Pour oil into a large, deep saute pan until it comes about halfway up the sides of the pan.
- Heat oil to 350 degrees F. When oil is hot, carefully add fish fillets to pan, in batches if necessary, and deep-fry until golden brown, about 10 minutes total.
- Remove from the oil and drain on paper towels.
- Place 1 1/2 ounces of queso on each of 6 plates and top with the fried catfish.
- Place 1/2-ounce of pico de gallo on top of the catfish.
- Garnish with a lime wedge and serve.
