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Fish Tacos with Pineapple Salsa
By admin | July 15, 2010
Lunch for the office today was Fish Tacos, with Pineapple salsa. Both recipes are taken from the Camp Chef Outdoor Cooking Guide, and were a hit with everyone working today!
Fried Catfish
1 lb. catfish fillet
¼ tsp. lemon pepper
½ cup bread crumbs
1/8 tsp. garlic powder
½ cup corn meal
1/8 tsp. red pepper
1/8 tsp. black pepper
1 egg with 2 Tbsp water beaten
¼ tsp. salt
Cooking oil for frying
Mix together the dry ingredients. Dip fish into the egg followed by the dry ingredient mixture, coating well. Heat oil in fry pot or Dutch oven. Oil should be heated to 350 degrees Fahrenheit (use thermometer for best results). Gently place fish in hot oil. Cook until brown then turn and brown other side. Cook until fish flakes easily, about 3 to 5 minutes.
Pineapple Salsa
1 small can crushed pineapple
1 can black beans (drained and rinsed), optional
4 Roma tomatoes
3 tsp. sugar
1 tsp salt
1 tsp cider vinegar
2 finely chopped jalapeno peppers
1 tsp minced garlic
1 tsp lime juice
2 diced green onions
¼ cup diced cilantro (more if desired)
1 mango, diced
1 avocado, diced
Mix all ingredients until well blended, cover and refrigerate for at least 1 hour to overnight then serve.
For dessert we took refrigerated biscuits, rolled thin, and filled with chocolate chips and marshmallows. Those were then deep fried, and topped with whipped cream…delicious!
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