· 2 Catfish Filets
· ½ qt Vegetable or Canola oil for frying
· 1 cup of Crushed Tortilla Chips
· ½ cup of AP Flour
· Salt and Pepper to taste
· 1 Egg beaten
· 1 Package of Chopped Cabbage (Cole Slaw mix)
· ½ cup Diced Mango
· ½ Red Onion Sliced
· 2 cups White Vinegar
· ¼ cup Sugar
· 2 tsp of Dill
· ½ tsp Mustard Powder
· ½ tsp Ginger Powder
· ½ tsp Garlic Powder
· 1 tsp Black Peppercorns
· ¼ cup Water
· Lip Smackin’ Good Avocado Tomatillo Salsa to drizzle on fried catfish
Slaw:
On stove top, simmer vinegar, sugar, water, dill, mustard powder, garlic powder, ginger powder, black peppercorns until sugar is dissolved (about 5 min).
Combine cole slaw mix, mango, and red onion to a heat safe canister & pour simmered vinegar mix over. Let the slaw sit and cool. Serve Cold.
Catfish:
Heat oil in fryer at 350 degrees.
Pat catfish filets with a paper towel, season with salt & pepper.
Dredge Catfish with AP flour, then dredge in egg, and finally dredge in crushed tortilla chips.
Drop filets lightly in hot oil and cook both sides until golden brown (about 4 mins for both sides each).
Drain on paper towels. Drizzle Lip Smackin’ Good Avocado Tomatillo Salsa over fried catfish and serve with chilled Mango Slaw!
