Julio’s Tortilla Chip Crusted Fish Fillets with Sweet Corn Medley

Julio’s Tortilla Chip Crusted Fish Fillets with Sweet Corn Medley

This is another unique way fishermen can enjoy catch of the day. The recipe was contributed by Merland Albert and I encourage that you visit JuliosCornChips.com to learn more about their full product line. Julio's products are available at HEB and Wal-Mart Super Centers. I prepared Merland's recipe recently and my dinner guests absolutely raved about everything. The fillets were crunchy and delicious and the corn medley was to-die-for! Pam Johnson


3 Pounds fresh speckled trout, redfish or flounder fillets
3 Eggs
1 Cup all-purpose flour
4 Tbs Julio's Seasoning - divided
6 Ounces Julio's Seasoned Tortilla Chips
(For the flame throwers out there9-oz Julio's Freakin' Hot Chips)
6 Tbs olive oil

-Place chips in gallon size zip-lock bag and crush coarsely with rolling pin.

-Dust fillets evenly (both sides) with 2 Tbs Julio's Seasoning.

-In separate bowls: combine eggs and 1 Tbs Julio's Seasoning, beat well. Whisk together 1 Tbs Julio's Seasoning and flour.

-Heat olive oil in medium-size sauté pan over medium-high heat.

-Dip fillets in seasoned flour, shaking off excess. Dip in beaten egg allowing excess to drip. Coat evenly with tortilla chip crumbs.

-Sauté fillets about 1.5-2.0 minutes per side, or until cooked through.

Note: For breakfast: Any remaining chip crumbs can be stirred into eggs, covered and refrigerated. In the morning, add two more eggs, stir and sauté. Serve with warm tortillas and Julio's Salsa, or Pepper Sauces (Chipotle or Habanero).


4 Ears sweet corn sliced from cob or two 16-oz cans whole kernel corn, drained
1/2 Medium white onion, diced
1/2 Green bell pepper, diced
1/2 Red bell pepper, diced
2 Medium white potatoes, peeled and diced
1 Fresh serrano pepper, finely chopped
2 Tbs Julio's Seasoning
1 Tbs Julio's Chipotle or Habanero Pepper Sauce
2 Tbs olive oil

-Heat oil in large sauté pan, add potatoes, onion, green and red bell pepper, serrano, and seasoning.

-Stir often until potatoes are almost cooked through.

-Stir in corn and Pepper Sauce.

-Continue cooking until corn blackens slightly and serve hot.