Serves 2
30 min
Cherry Tomato Tequila Butter Salsa with Fried Catfish
Recipe GLPR1b9bf861976d44
Crispy pan-fried catfish fillets served with a vibrant cherry tomato salsa infused with tequila, lime, and butter. Fresh jalapeños, cilantro, and green onions add brightness to this Mexican-inspired main course. The fish is cooked until golden and flakes easily when tested with a fork, ensuring perfect doneness.
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Ingredients
2 catfish fillets
1/2 cup cornmeal
1/2 teaspoon salt
to taste Ground black pepper to taste
1/2 tablespoon olive oil for frying
2 cups cherry tomatoes, halved
1-2 jalapeño peppers, chopped
1/2 onion, diced
1/2 tablespoon fresh cilantro stems, chopped
1 teaspoon lime zest
1 tablespoon fresh lime juice
1-2 shots tequila
1/4 cup water or chicken broth
2-3 tablespoons soft butter
2 green onions, chopped for garnish
1 clove garlic, minced
Directions
Pat the catfish fillets dry with paper towels. In a shallow bowl, mix the cornmeal, salt, and black pepper. Coat both sides of each fillet with the cornmeal mixture.
Heat the olive oil in a large skillet over medium-high heat. Once shimmering, carefully place the coated catfish fillets in the pan. Fry for 4-5 minutes on the first side without moving them, until golden brown.
Flip the fillets and fry for another 4-5 minutes on the second side until the coating is golden and the fish flakes easily when tested with a fork (fish is safely cooked through at this point). Transfer to a serving plate and keep warm.
In the same skillet (off heat), add the minced garlic and diced onion. Sauté over medium heat for 1-2 minutes until fragrant and the onion begins to soften.
Add the halved cherry tomatoes and chopped jalapeño peppers to the skillet. Cook for 2-3 minutes, stirring occasionally, until the tomatoes begin to break down slightly.
Carefully pour in the tequila (it may ignite briefly if the pan is hot—this is normal and the alcohol will cook off). Add the lime juice, lime zest, and water or chicken broth. Stir well to combine.
Reduce the heat to low. Stir in the chopped cilantro stems and cook for 1 minute. Remove from heat and stir in the soft butter until melted and fully incorporated.
Taste the salsa and adjust seasoning with additional lime juice, salt, or pepper as desired. Spoon the cherry tomato tequila butter salsa generously over the fried catfish fillets. Garnish with chopped green onions and serve immediately.
