A riff on Fish Veracruz. Big catfish filets, marinated in yoghurt with a little Dijon mustard then rolled in a mixture of flour, salt, paprika, and garlic powder and fried in canola oil.
Sered atop cheesy grits and dressed with a fresh salsa of lightly sauteed onions, garlic, bell pepper, and tomato. Some green olives stirred in at the end.
There should have been some shrimp, to come nearer to the Veracruz ideal, but it was pretty tasty for a concept.
