Crispy Chicharrón de Pescado with Spicy Aguachile Verde

1. Pat the catfish dry and cut into bite-size chunks. Season with El Rey del Mar Seafood Seasoning and refrigerate for 10–15 minutes.
2. In a bowl, combine flour, cornstarch, and black pepper. Coat the seasoned fish evenly, shaking off any excess.
3. Heat oil to 350–365°F. Fry the fish in batches for approximately 4–6 minutes, until golden, crispy, and cooked through (145°F internally). Drain on a wire rack.
4. For the aguachile verde, blend serranos, jalapeños, lime juice, cucumber, garlic, and salt until smooth. Keep refrigerated until ready to serve.
5. Arrange the sliced cucumbers around the edge of a large serving plate and sprinkle with Tajín. Layer the sliced red onions in the center of the plate, squeeze lime juice over them, and season with El Rey del Mar Seafood Seasoning.
6. Add the crispy chicharrón de pescado over the red onions in the center. Drizzle with the spicy aguachile verde right before serving!

Serve immediately and enjoy! ¡Provechito! 😋🔥