Batter-Fried Catfish with Chopped Radish Salad
Batter-Fried Catfish with Chopped Radish Salad
Pescado Frito con Ensalada de RábanosCatfish are caught in the lakes and rivers in some parts of Mexico, and they are used a great deal in the state of Jalisco. Farm-raised catfish are available in most fish markets in the United States. The meat is white and mild. It takes very well to simple pan-frying, just the way it's done in rural Mexico. Serve hot from the pan with lime wedges and a crisp salad.
Ingrediënten
Makes 4 servings
- Chopped Radish Salad
- Seafood Cocktail Sauce optional
- 4 6- to 7-ounce skinned catfish fillets
- 1 teaspoon salt or to taste
- ¼ teaspoon freshly ground pepper or to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- ½ cup all-purpose flour
- Lime wedges
Instructies
- Prepare radish salad and cocktail sauce, if using.
- Season the fish with salt and pepper.
- In a large nonstick skillet, heat the oil and butter over medium-high heat until the butter foams.
- Dredge the fillets, 1 at a time, in the flour.
- Pat off excess and place in the hot pan.
- Cook the fillets, in batches, about 2 minutes per side, or until golden brown on the outside and opaque but still moist inside.
- Transfer the fish to individual serving plates.
- Serve with lime wedges to squeeze the juice on the fish, and spoon a portion of the salad on the side.
- If using the cocktail sauce, pour it into small condiment bowls to pass at the table, if desired.
