Recipe courtesy of Darryl's Corner Bar and Kitchen
Episode: Boston
1 hr
40 min
4 to 6 servings


  • 1/2 bag coleslaw mix
  • 3/4 cup mayonnaise 
  • 1 tablespoon white vinegar 
  • Freshly ground black pepper
  • 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
  • 1/2 large red apple
  • 1/8 teaspoon cinnamon 
  • 1/2 head shredded lettuce 
  • 6 flour tortillas


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.

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

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