South by Southwest Catfish with Guacamole Aioli

By ccavaletti

Ingredients

• Guacamole Aioli:
• 2 c crushed tortilla chips
• 2 large eggs
• 1 Tbsp water
• 1/4 tsp ground coriander
• 6 catfish fillets
• canola oil
• 10 oz canned diced tomatoes with chilies
• 2 large avocados
• 1/2 c lime juice
• 1 c mayonnaise
• 8 oz cream cheese - softened
• 1 Tbsp minced garlic
• 1 tsp black pepper
• 1/4 tsp salt
• 1/3 c chopped fresh cilantro

Details

Servings 6

Preparation

Step 1

Place crushed chip in a shallow bowl. Whisk together eggs, water and coriander in a large bowl.

Pat fish dry with paper towels. Dip fillets in egg mixture, coating completely; dredge in crushed chips, coating evenly.

Pour oil to a depth of 1-1/2" in a large skillet; heat to 350. Fry fish in hot oil in batches, 5 minutes on each side. Drain on paper towels.

Pour Guacamole Aioli and diced tomatoes over fish.


Aioli:

Cut avocados in half. Scoop pulp into a medium bowl; mash into large chunks with a fork. Add lime juice, mayo, cream cheese, garlic, salt and pepper.

Process avocado mixture with a handheld immersion blender or an electric mixer until smooth;

Stir in cilantro.

Cover and chill until ready to serve.