Fish Fry with Warm Salsa and Zucchini Shred
This is another really quick and easy meal to prep any weeknight or good enough to serve to company! I love catfish for those who are not huge fans of fish. It’s a wonderful flaky, yet hearty fish that lends itself especially well to this recipe. This fish fry is just a bit different than the usual with it’s warm salsa and the Zucchini shred is a quick and easy substitute for other carbs.
Here’s All You Need:
For the fish:
4 Large white fish filets (I used Catfish)
1 cup of whole wheat panko bread crumbs
½ cup of flour
1 tsp. of cayenne pepper (optional)
1 tsp of garlic powder
1 egg, beaten
For the Salsa:
3 large tomatoes, diced
1 jalapeno, diced
1 small onion diced
Dash of salt and pepper
A drop or two of olive oil
Black pepper to taste
For the Zucchini:
3 large Zucchini, shredded
2 tsp. Garlic salt
1 tsp. of garlic powder
A Drizzle of olive oil
1 tsp. red pepper flake (optional)
Here’s All You do:
Fish: Mix Garlic powder and cayenne pepper in with the Panko Crumbs. Dredge the fish in the flour, then egg, then the bread crumb mixture. Drizzle bottom of frying pan with olive oil and lightly fry until fully cooked through. Place on paper towel to absorb any excess grease.
Salsa: In a small saucepan, warm a drizzle of olive oil and saute the onion and jalapeno for just a couple of minutes to soften. Add the tomatoes, salt and pepper, and cook on low for a few minutes to soften and warm so that the flavors combine.
Zucchini: Meanwhile, wash and shred the Zucchini (use a cheese grater to easily shred) and lightly sauté in skillet with olive oil, garlic salt, pepper, and optional red pepper.
To plate, top the fish with the salsa and serve the Zucchini shred on the side. Enjoy!
You could also bake the filets at a temp of 375 for about 15 to 25 minutes depending on the thickness of the filets.