Recipe courtesy of Darryl's Corner Bar and Kitchen
Catfish Tacos
- Level: Easy
- Total: 1 hr
- Active: 40 min
- Yield: 4 to 6 servings
Ingredients
Coleslaw:
1/2 bag coleslaw mix
3/4 cup mayonnaise
1 tablespoon white vinegar
Freshly ground black pepper
Catfish:
Twelve 6-inch strips catfish (about 2 pounds)
1/2 teaspoon seasoned salt
1/2 tablespoon Cajun spice
1/2 teaspoon freshly ground black pepper
1/2 cup heavy cream
Oil, for frying
All-purpose flour, for dredging
Tacos:
1/2 large red apple
1/8 teaspoon cinnamon
1/2 head shredded lettuce
6 flour tortillas
Directions
- For the coleslaw: Combine the coleslaw mix with the mayonnaise, vinegar and ground pepper. Cover and chill 1 hour before serving. (Coleslaw may be prepared up to 2 days before serving.)
- For the catfish: Sprinkle the catfish strips evenly on both sides with the seasoned salt, Cajun spice and black pepper. Pour the cream into a shallow dish and place the seasoned catfish into the cream. Allow to sit for 15 minutes.
- Meanwhile preheat 1 1/2 inches oil in a large deep skillet over medium-high heat. (The oil will be ready to fry when a little flour flicked into it sizzles.) Line a plate with a paper towel.
- Place the flour in a shallow dish. Remove the catfish from the cream and toss in the flour until evenly coated. Fry the catfish until golden brown, 2 to 3 minutes per side, and transfer to the paper towel.
- For the tacos: Chop the apple into small dice and sprinkle with the cinnamon.
- Divide the fish among the tortillas, then layer on some slaw, apples and lettuce.
- Any remaining coleslaw may be served on the side.
