Puckett's Catfish Tacos

Name: Puckett's Catfish Tacos
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT2H25M0.000S
Yield: 1 serving
Cuisine: american
Ingredients: 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; 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

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Level: Intermediate

Total: 2 hr 25 min (includes refrigeration time)
Active: 25 min

Yield: 1 serving

Level: Intermediate

Total: 2 hr 25 min (includes refrigeration time)
Active: 25 min

Yield: 1 serving

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.