Recipe courtesy of Puckett's Trolley

Puckett's Catfish Tacos

  • Level: Intermediate
  • Total: 2 hr 25 min (includes refrigeration time)
  • Active: 25 min
  • Yield: 1 serving
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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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