Fish Fry Tacos Recipe
Fried Southern U.S.A. Farmed Catfish, Remoulade Sauce, Citrus Slaw, fresh Jalapeños, Cilantro, Pickled Green Tomatoes flour tortillas.
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Ingredients
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Fish
Remoulade Sauce
Citrus Slaw
Tacos
Method
Fish Preparation
- 1
Prepare the Catfish
Rinse the catfish fillets under cold water and pat dry with paper towels.
- 2
Coat the Fillets
In a shallow dish, combine cornmeal, flour, cayenne pepper, salt, and black pepper. Dredge each catfish fillet in the mixture until evenly coated.
- 3
Fry the Catfish
Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the coated catfish fillets and fry for about 3-4 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.
Remoulade Sauce Preparation
- 4
Mix the Sauce
In a medium bowl, combine mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, minced garlic, lemon juice, paprika, and salt. Mix until well combined. Refrigerate until ready to use.
Citrus Slaw Preparation
- 5
Prepare the Slaw
In a large bowl, combine shredded cabbage, shredded carrot, sliced red onion, and chopped cilantro.
- 6
Dress the Slaw
In a small bowl, whisk together lime juice, olive oil, and salt. Pour over the slaw mixture and toss until all the vegetables are well coated.
Assemble Tacos
- 7
Warm the Tortillas
In a dry skillet, warm the flour tortillas over medium heat for about 30 seconds on each side until pliable.
- 8
Fill the Tacos
Place a fried catfish fillet on each tortilla, top with citrus slaw, a drizzle of remoulade sauce, sliced jalapeños, and pickled green tomatoes.
- 9
Serve
Serve the fish fry tacos immediately with lime wedges on the side, if desired.
