Recipe courtesy of Puckett's Trolley
Show: Eat St.
Episode: Getting Lucky
Print
Puckett's Catfish Tacos
Total:
2 hr 25 min
Active:
25 min
Yield:
1 serving
Level:
Intermediate
Total:
2 hr 25 min
Active:
25 min
Yield:
1 serving
Level:
Intermediate

Ingredients

Coleslaw:
  • 1 cup mayonnaise 
  • 1/2 cup apple cider vinegar 
  • 1/4 cup sugar 
  • 1 teaspoon celery seed 
  • 1 teaspoon salt 
  • 1 teaspoon ground white pepper 
  • 1/4 cup shredded carrots
  • 1/2 head cabbage, shredded 
Catfish:
  • 3 cups canola oil
  • 2 cups yellow cornmeal 
  • 1 teaspoon salt, plus more for seasoning 
  • 1 teaspoon black pepper, plus more for seasoning 
  • 1 tablespoon unsalted butter 
  • Two 6-inch flour tortillas 
  • One 8-ounce catfish fillet, halved horizontally
  • 6 ounces French fries 
  • 2 tablespoons pico de gallo 
  • 2 lime wedges 

Directions

For the coleslaw: Whisk together the mayonnaise, vinegar and sugar in a bowl. Stir in the celery seed, salt and white pepper. Mix together the carrots and cabbage in a bowl and pour the dressing over. Refrigerate for 2 hours.

For the catfish: Heat the oil to 350 degrees F in a fryer or deep cast-iron skillet. Mix together the cornmeal, salt and black pepper and set aside. Melt the butter in a griddle and cook the tortillas until desired crispiness.

Dredge the catfish in the cornmeal mixture, and then fry until the internal temperature reaches 150 degrees F, about 5 minutes. Transfer to a paper towel to drain excess oil.

Fry the French fries in the leftover oil until crispy, 3 to 3 1/2 minutes. Drain excess oil and season with salt and black pepper.

To build the tacos, place 1/4 cup coleslaw into each tortilla. Top each with 1 catfish fillet and 1 tablespoon pico de gallo. Squeeze a lime wedge over the top, add French fries to the plates and enjoy.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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