Catfish Tacos

Name: Catfish Tacos
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 8
Cuisine: Mexican
Ingredients: 710 milliliters angel hair coleslaw mix; 8 servings Sliced avocado, optional; 1 Tbsp Cajun seasoning; 425 grams catfish fillet; 6 to 8 corn tortillas; 355 milliliters cornmeal; 1 Tbsp Dijon mustard; 3 Tbsps minced fresh cilantro, optional; 2 teaspoons chopped fresh dill; 1 clove garlic, minced; 3 green onions, minced; 1 teaspoon honey; 3 teaspoons fresh lemon juice; 2 Tbsps fresh lime juice (about 2 limes); 8 servings Lime wedges, optional; 0 teaspoons cracked black pepper; 4 radishes, thinly sliced; 118 milliliters thinly sliced red onion; 0 teaspoons salt; 237 milliliters sour cream; 8 servings Vegetable oil, for frying

Catfish Tacos might be just the main course you are searching for. One portion of this dish contains roughly 19g of protein, 28g of fat, and a total of 564 calories. This recipe serves 8. This recipe covers 25% of your daily requirements of vitamins and minerals. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes roughly 35 minutes. Head to the store and pick up dijon mustard, onion, catfish fillet, and a few other things to make it today. To use up the cornmeal you could follow this main course with the Cornmeal Pie as a dessert.

Instructions

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.

Ingredients you will need

Coleslaw Mix

Lime Juice

Red Onion

Cilantro

Radish

Pepper

Honey

Salt

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Green Onions

Lemon Juice

Sour Cream

Remoulade

Mustard

Garlic

Dill

Equipment you will use

Bowl

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

Ingredients you will need

Catfish

Cooking Oil

Equipment you will use

Dutch Oven

Cut the catfish into strips.

Ingredients you will need

Catfish

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

Ingredients you will need

Cajun Seasoning

Cornmeal

Catfish

Equipment you will use

Whisk

Fry the catfish, in batches if necessary, until golden brown, 2 to 3 minutes.

Ingredients you will need

Catfish

Drain on paper towels.

Equipment you will use

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.

Ingredients you will need

Remoulade

Catfish

Serve with sliced avocado and lime wedges, if desired.

Ingredients you will need

Lime Wedge

Avocado

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

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

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.

Ingredients you will need

Tortilla

French Fries

Cooking Oil

Equipment you will use

Tongs

Drain on paper towels.

Equipment you will use

Paper Towels

Equipment

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Catfish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Ostertag Les Jardins Pinot Gris. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 35 dollars per bottle.

Ostertag Les Jardins Pinot Gris

Certified Biodynamic and practicing since 1998, the Domaine owns 35.5 acres of vineyards in over 88 separate plots spread over the villages of Epfig, Nothalten, Itterswiller, Ribeauvillé, and Albé. The grapes are hand harvested, pressed gently and fermented with indigenous yeasts until fully dry. The wine is then aged, sur lie, in old 228 L oak barrels, for 9 months.