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Do you know what i love?
Lavender and Rosemary and the scent it leaves on your fingers when you brush it lightly.
I love pretty things.
And babies. That aren’t quite babies anymore, but little souls roaming around my house causing havoc.
White dogs. That love so hard, that they often get in trouble for it. White dogs that stink. White dogs that smell like soap. White dogs that turn brown when they’ve been digging in my garden.
Spin class. Lord have mercy, I can’t believe I’m saying that. But I do. I love how my legs want to give out the first 20 minutes and then at minute 21 they suddenly are refreshed and pulling me into oblivion with wet rat hair.
My grocery store. The produce department. The mounds of apples, and 5 pound bags of grapefruit for 99 cents. 15 cent limes and OH! Strawberry Bananas. That are small, and red, and don’t ripen quick at all so they can sit on your counter for a whole week and still be perfectly wonderful to eat.
Bacon. Just Bacon.
That’s what I love.
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I should just stop there.
Just tie it up with a bow all tidy like.
What a sweet Mama to end her list of love things with her family.
But I can’t.
Cause I love this too.
AM IN LOVE WITH IT.
Can one love a fish?
A dead one?
One that is part whisker and part fin?
Yes, one can. . . .IF it is covered in Tortilla Crust. It’s a fact.
Tortilla Crusted Catfish (or Tilapia or any other fish that would taste great with tortilla crust, which is probably EVERY fish.)
Every time I go to the grocery store I walk right over to the Seafood case to see what’s in. Sometimes I buy Fresh Gulf Shrimp or Cod for Fishcakes, but what I always want to buy are Tortilla Crusted Tilapia. They sit cozy all seasoned and lovely calling to me. But I only can answer that call every so often because they cost $2.99 a pop. And ’round here my kids gobble up fish. That’s a lot of poppin’.So I googled Tortilla Crusted Catfish, and this is what I came up with. I changed it up a bit, cause I always do, but I do think it’s a lovely stand-in.
Adapted from Food.com
6 corn tortillas, torn into strips
1 jalapeno pepper (I used a sweet banana pepper), seeded and finely diced
1/2 lime juiced (about 2 tsp)
1/4 cup cilantro, chopped finely
1/2 tsp chili powder
1/4 tsp cumin
1 tsp seasoning salt plus more for seasoning the fish
1 egg, beaten
cooking spray, optional
1. Preheat oven to 400 degrees.
2.Season the fish well with seasoning salt. Let sit in refrigerator for 30 minutes while you make the crust.
2. In a food processor, chop up tortilla strips into tiny flaky pieces. Place in a medium sized bowl.
3. Add pepper, lime juice, cilantro, chili powder, cumin, and 1 tsp of seasoning salt. Mix well.
4. Dredge catfish in egg and then into tortilla crumb mixture. Pat to adhere. Spray with cooking spray. Place on a lined baking sheet and cook for 15-20 on 400 or until fillets are cooked through and crust begins to brown. Serve warm.