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Batter-Fried Catfish with Chopped Radish Salad |
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Serves: 4
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(Pescado Frito con Ensalada de Rábanos)
Category: Sautéed, Fried, and Grilled Whole Fish and Fillets
Catfish 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.
Chopped Radish Salad
Seafood cocktail sauce (optional)
4 (6- to 7-ounce) skinned catfish filets
1 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper, or to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
1/2 cup all-purpose flour
Lime wedges
1. Prepare radish salad and cocktail sauce, if using. Season the fish with salt and pepper.
2. 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.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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