Catfish Tacos

Ingredients

Coleslaw:

• 3 cups angel hair coleslaw mix
• 1/2 cup thinly sliced red onion
• 4 radishes, thinly sliced
• 3 tablespoons minced fresh cilantro, optional
• 2 tablespoons fresh lime juice (about 2 limes)
• 1 teaspoon honey
• 1/4 teaspoon salt
• 1/4 teaspoon cracked black pepper

Creamy Remoulade Sauce:

• 1 cup sour cream
• 1 clove garlic, minced
• 3 green onions, minced
• 1 tablespoon Dijon mustard
• 3 teaspoons fresh lemon juice
• 2 teaspoons chopped fresh dill

Catfish:

• Vegetable oil, for frying
• 1 (15-ounce) catfish fillet
• 1 1/2 cups cornmeal
• 1 to 2 tablespoons Cajun seasoning
• 6 to 8 Fried Taco Shells, recipe follows
• Sliced avocado, optional
• Lime wedges, optional

Directions

For the coleslaw: In a medium bowl, combine the coleslaw mix, red onions, radishes, and cilantro. In a small bowl, whisk together the lime juice, honey, salt, and pepper. Add to the coleslaw mixture, tossing gently to coat.

For the remoulade: In a small bowl, combine the sour cream, garlic, green onions, mustard, lemon juice, and dill. Cover and refrigerate until needed.

For the catfish: In a large Dutch oven, pour the oil to a depth of 2 inches and heat to 350 degrees F.

Cut the catfish into strips. Combine and whisk together the cornmeal and Cajun seasoning. Coat the catfish strips in the cornmeal mixture.

Fry the catfish, in batches if necessary, until golden brown, 2 to 3 minutes. Drain on paper towels. Place 2 to 3 catfish strips in the center of each Fried Taco Shell. Top each evenly with the coleslaw mixture. Dollop with the remoulade. Serve with sliced avocado and lime wedges, if desired.

Fried Taco Shells:

• Vegetable oil, for frying
• 6 to 8 corn tortillas

Heat the oil in a Dutch oven to 350 degrees F.

Place the tortilla into the oil, folding into a taco shape using heatproof tongs. (You will have to hold its shape with the tongs while it fries.) Fry until golden brown, 2 to 3 minutes. Drain on paper towels.

Southern Fried Catfish

Ingredients

• 1 quart peanut oil
• 1 cup stone-ground fine cornmeal
• 1 cup all purpose flour
• 1 teaspoon seafood seasoning (recommended: Old Bay)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon hot smoked paprika
• 1/4 teaspoon freshly ground black pepper
• 6 (7 to 9-ounce) US farm-raised catfish fillets, rinsed and thoroughly patted dry
• 3/4 cup low-fat buttermilk

Directions

Heat the peanut oil in a 5-quart Dutch oven over high heat until it reaches 350 degrees F on a deep-frythermometer. Adjust the heat to maintain the temperature.

Whisk the cornmeal and flour together in a shallow dish. Combine the seafood seasoning, kosher salt,paprika, and pepper in a small bowl. Season the catfish fillets evenly on both sides with the spice mixture. Pour the buttermilk into another shallow dish. Dip each fillet into the buttermilk, flip once to coat both sides, hold over the pan and allow the excess to drip off. Coat both sides of the fillets in the cornmeal mixture. Set the coated fillets on a cooling rack and let rest for 5 minutes.

Gently add the fillets, 2 at a time, to the hot oil and fry until golden brown, about 5 to 6 minutes. Remove the fried fillets to a cooling rack set over a newspaper-lined half sheet pan. Repeat method with remaining fillets. Arrange the catfish on a serving platter and serve immediately.