Tailgating season is here and we love experimenting on different things and Nachos is tops on the list! This is one that we have never tried before, but it will be a staple from now on! Super simple and oh so tasty! Now come along and I'll show you what we did!
Some of the Best Nachos Ever!
Blackened Catfish Nachos!
Tim Van Doren
4
20 minutes
10 minutes
American
Nachos
Aight Guys!! Let's talk nachos, but not just any nachos, fish nachos! Just think blackened farm raised catfish, tortilla chips, cheese, diced tomatoes and candied jalapeños drizzled with yum yum sauce and hoisin sauce! You talk about one killer bite! Now let's dive into it and I'll show you how it's done!
Ingredients
blank
1 - Cup of Mayonnaise
2 - Tbsp of Ketchup
1 - Tbsp of Sweet Mirin
1 - Tsp of Garlic Powder
1 - Tsp of Onion Powder
1 - Tsp of Smoked Paprika
¼ - Tsp of Cayenne Pepper
1 - Tbsp of Sugar
blank
3 - Whole Catfish Fillets
1 - Bag of Tortilla Chips
1 - Tomato Diced
Candied Jalapeños
Cotija Cheese
Hoisin Sauce
1 - 16 oz bag of Chihuahua Cheese
¼ - Cup of Green Onions Sliced
Lane’s BBQ Blackening Seasoning
Lane’s BBQ Chili Lime Seasoning
½ - Stick of Butter Melted
Directions
blank
Mix all ingredients together and place in refrigerator for at least 30 minutes. (I put mine in a squirt bottle)
blank
Brush your raw catfish fillets on both sides with melted butter. Season well on both sides with Blackening Seasoning and Chili Lime Seasoning.
Place Catfish on a medium/medium high griddle and allow to cook 3-4 minutes per side and an internal temp of at least 145 degrees. Remove and place on a wire rack to rest.
In a cast iron skillet, layer tortilla chips and Chihuahua cheese and place in a 350 degree smoker until cheese is melted.
Time to assemble! Break your catfish into chunks and place on top of your tortilla chips with melted cheese. Next add diced tomatoes and candied jalapeños. Top with Cotija cheese and drizzle with Yum Yum sauce and Hoisin Sauce. Top with sliced green onions and you are ready to dig in!