Tortilla Fried Queso Catfish Recipes

FRIED CATFISH

Steps:

• Mix cornmeal, flour, salt, red pepper, garlic powder and black pepper in a shallow bowl. Dredge catfish fillets in flour mixture, shaking off excess.
• Fill a deep fryer, or large deep skillet half full with oil and heat to 375 degrees. Fry fish 3 to 4 minutes on each side or until golden brown. Drain on paper towels.

QUESO CATFISH

Steps:

• In a shallow dish, stir together 1/4 cup of lime juice and beer. Place fish in the dish, and turn to coat. Marinate for 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Coat a roasting rack with cooking spray, and place over a baking sheet.
• Rinse fish with cold water, and pat dry. Discard the marinade. In one dish, stir together the cornmeal, tortilla chip crumbs, salt and pepper. In another dish, stir together 2 tablespoons of lime juice and canola oil. Dip fillets into the lime and oil, then into the cornmeal mixture to coat. Place the fish onto the roasting rack.
• Bake fish for 8 to 10 minutes, or until it flakes easily with a fork. While the fish is baking, combine the processed cheese, chili powder, cumin, and chipotle pepper in a small saucepan over medium-low heat. Cook and stir until melted and smooth.
• Place fish onto serving plates, and spoon the cheese sauce over them. Top with a sprinkling of cilantro leaves, if desired.

TORTILLA FRIED CATFISH

Steps:

• whisk egg, add green chilis and salt coat fish place tortilla chips in a zip lock bag, place fish in bag and toss till coated

STREET-MARKET FRIED QUESADILLAS

Steps:

• Heat a skillet over medium heat. Add olive oil. Cook and stir onions and red bell pepper until starting to soften, about 3 minutes. Add corn and serrano pepper; cook 2 to 3 minutes. Add garlic and cook 1 minute more.
• Reduce heat to medium-low. Add HORMEL® MARY KITCHEN® Roast Beef Hash and chipotle pepper. Cook until the hash is heated and well mixed with the rest of the ingredients, about 2 or 3 minutes.
• Heat tortillas in a skillet, turning once, until they are soft and can be folded without breaking.
• Heat vegetable oil in a skillet over medium heat.
• Spoon 2 tablespoons of the hash filling and 1 1/2 tablespoons of mozzarella cheese on each tortilla. Fold tortillas in half. Fry in vegetable oil until quesadillas are golden and crispy, about 3 minutes on each side. Transfer to a paper towel-lined plate.
• Mix cilantro and onions together in a small bowl.
• Serve the quesadillas with salsa, sour cream, onions, and cilantro. Enjoy!