Tortilla Fried Queso Catfish Recipes

FRIED CATFISH

Fried Catfish image

Provided by Food Network

Time 26m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 1/2 cups yellow cornmeal
1/4 cup all-purpose flour
3 teaspoons salt
1 teaspoon ground red pepper
1 teaspoon garlic powder
1/2 teaspoon black pepper
8 farm raised catfish fillets
Vegetable oil, for deep frying

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

Queso Catfish image

A deliciously crunchy and spicy way to serve catfish inspired by a similar dish I had in Beaumont, TX.

Provided by FLOWERFROGGIRL

Categories Seafood Fish Catfish

Time 50m

Yield 4

Number Of Ingredients 14

Ingredients

4 (6 ounce) fillets catfish
¼ cup lime juice
½ cup cheap beer
¼ cup yellow cornmeal
1 cup finely crushed tortilla chips
½ teaspoon salt
¼ teaspoon cayenne pepper
2 tablespoons lime juice
2 tablespoons canola oil
4 ounces processed cheese, cubed
1 teaspoon chili powder
1 teaspoon ground cumin
½ chipotle pepper, minced
2 tablespoons chopped fresh cilantro

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.

Nutrition Facts : Calories 442.2 calories, Carbohydrate 17.2 g, Cholesterol 106.4 mg, Fat 26.5 g, Fiber 1.2 g, Protein 31.3 g, SaturatedFat 7.3 g, Sodium 795.7 mg, Sugar 2.8 g

TORTILLA FRIED CATFISH

TORTILLA FRIED CATFISH image

Categories Fish Bake Low Fat

Yield 4

Number Of Ingredients 5

Ingredients

2 lbs catfish
2 cups tortilla chips/crushed
1 egg
1 4oz can of chopped green chilies
1 tsp salt

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

Street-Market Fried Quesadillas image

A delightful combination of flavors like red pepper, corn, and chipotle mixed with roast beef hash make a perfect filling for these street-market style quesadillas, bringing our palates to the traditional food from the streets of Mexico. Crispy and delicious!

Provided by Jennifer Aleman

Categories World Cuisine Recipes Latin American Mexican

Time 30m

Yield 4

Number Of Ingredients 15

Ingredients

1 ½ teaspoons olive oil
¼ cup chopped onion
½ red bell pepper, finely chopped
¼ cup frozen corn kernels, thawed
1 serrano chile pepper, seeded and diced
1 clove garlic, minced
1 (15 ounce) can HORMEL® Mary Kitchen® Roast Beef Hash
1 canned chipotle chile in adobo sauce, minced, or more to taste
3 tablespoons vegetable oil for frying, or as needed
8 corn tortillas
1 cup shredded mozzarella cheese
¼ cup chopped onion
¼ cup chopped fresh cilantro
1 cup salsa
½ cup sour cream

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!

Nutrition Facts : Calories 471.5 calories, Carbohydrate 45.6 g, Cholesterol 53.3 mg, Fat 24.6 g, Fiber 6.8 g, Protein 19.7 g, SaturatedFat 11.3 g, Sodium 1067 mg, Sugar 4.6 g

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