The Story Behind the Food
I live just a few minutes away from the Red River of the North that flows over 500 miles from Wahpeton, North Dakota north to Lake Winnipeg, Manitoba in Canada. This stream is full of channel catfish, and 20 pound trophy fish are common. But I prefer them a bit smaller for cooking.
During the summer months, I usually go out once a week for about an hour and catch my limit of 5 catfish. I put some in the freezer so we can enjoy fish tacos during a North Dakota blizzard. But most of the time, I clean them and cook them right away, like I did with these.
- 1 pound Catfish fillets, or other white-fleshed fish fillets
- 1/4 cup flour
- 1/4 cup milk
- 1 egg, beaten
- 3/4 cup Instant Mashed Potato Flakes
- 1 teaspoon Old Bay seasoning
- 1 Tablespoon each butter and olive oil
- 1/4 cup Crema Mexicana
- 1 Tablespoons lime juice
- 1/8 teaspoon each salt & pepper.
1. Put flour in a shallow dish. Combine potato flakes and Old Bay seasoning in another shallow dish. Combine milk and egg in a third shallow dish.
2. Dredge catfish fillets in the flour, then egg/milk, and then potato flakes.
3. Melt butter and olive oil in a large nonstick skillet over medium-high heat. Add fish and cook for two minutes on each side until golden brown and internal temp is between 135 - 140 degrees.
4. In a small bowl, combine Crema Mexicana, lime juice, salt & pepper. Divide the Lime Crema on your serving plates. Place fish on top.
5. I served with roasted potatoes and garnished with fresh radish & baby collard greens from our garden, but you can choose your favorite vegetable.