Scallion-Crusted Catfish With Mango Salsa

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Posted by Lynne Webb on July 11, 2008

These recipes are adapted from ones found in Ming Tsai's Simply Ming, the companion book to his PBS series of the same name. I've cut down the quantity on the salsa to make just enough to serve with the fish and added a bit of fresh cilantro to the mix. The original fish recipe calls for cod, which is not always available where I live in Florida. Farm raised catfish makes an acceptable substitute. It has a mild flavor and the fillets are firm enough to hold together nicely for the oven-fried cooking method. Ming's recipe also uses all panko crumbs, but I like the varying coarse and fine texture you get with the combination crumb mixture. Scallion Crusted Catfish With Mango Salsa

Scallion-Crusted Catfish With Mango Salsa

Ingredients ~
2 lbs catfish fillets
1 cup unseasoned bread crumbs
1 cup panko crumbs
1 tsp salt
Freshly ground black pepper
1/2 cup scallions, minced
1 egg, lightly beaten with 2 tablespoons milk
2 tablespoons melted butter
Mango Salsa (recipe follows)

Preparation ~
Preheat the oven to 400°. Line a baking sheet with parchment paper and set aside. Combine the bread crumbs, panko crumbs, salt, pepper and minced scallions. Spread the crumb mixture on a large plate or piece of waxed paper.

Beat together the egg and milk in a pie plate. Coat both sides of each fish fillet with the egg mixture and drain any excess. Dredge them in the crumb mixture and place them on the parchment-lined baking sheet. Drizzle the fillets with a bit of the melted butter and bake for about 10 minutes, or until the fish flakes easily. Watch carefully, as times may vary depending on the thickness of your fish. Serve with Mango Salsa.

Spiced Mango Salsa

Ingredients ~
2 or 3 ripe mangoes, peeled and diced
1/4 cup red onion, diced
1 jalapeno pepper, seeded and minced
2 teaspoons grated fresh ginger
1/2 to 1 teaspoon sriracha to taste
2 tablespoons fresh squeezed lime juice
1 tablespoon fresh cilantro leaves, finely chopped
Grated zest of one lime
Salt and pepper to taste

Preparation ~
Place all ingredients in a bowl and mix gently. Season to taste with salt and pepper - adjust the heat with sriracha if desired. Pairs nicely with fish, chicken or pork.