Mexican Chipotle‑Szechuan Fried Catfish with Avocado Crema

Ingredients

• 450 g Catfish fillets
• 45 g Pork rind crumbs
• 2 tbsp Chipotle pepper in adobo sauce
• 1 tsp Szechuan peppercorns
• 3 tbsp Olive oil
• 2 tbsp Soy sauce (low-sodium)
• 1 tbsp Lime juice
• 1 large Avocado
• 3 tbsp Sour cream
• ½ tsp Salt
• ¼ tsp Black pepper

Instructions

1. 1

   Pat the catfish fillets dry, season with salt and black pepper, then dredge each piece in pork rind crumbs, pressing gently to adhere.

2. 2

   Heat 2 tbsp olive oil in a large skillet over medium‑high heat; fry the coated catfish 4‑5 minutes per side until golden and cooked through, then set aside on a paper towel.

3. 3

   In a small saucepan, combine chipotle adobo, crushed Szechuan peppercorns, soy sauce, lime juice, and the remaining 1 tbsp olive oil; simmer 3‑4 minutes until fragrant, then whisk to create a smooth sauce.

4. 4

   Slice the avocado and blend with sour cream, lime juice, and a pinch of salt until smooth to form the crema; adjust seasoning to taste.

5. 5

   Toss the fried catfish pieces in the chipotle‑Szechuan sauce until evenly coated, then plate and drizzle with avocado crema. Serve immediately.