CATFISH TACOS
Give taco night a twist with this easy fried catfish and coleslaw recipe. Fried taco shells filled with catfish, homemade remoulade and topped with coleslaw will make your mouth water.
Provided by Paula Deen
Categories seafood seasonal southern cooking
Time 25m
Yield 6-8
Number Of Ingredients 19
Steps:
- 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:
- 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.
CAJUN-CATFISH TACOS
Provided by Food Network Kitchen
Time 40m
Yield 4
Number Of Ingredients 18
Steps:
- Preheat an outdoor grill for medium-high heat.
- Toss the cabbage with 1/4 teaspoon salt in a medium bowl and set aside.
- Stir the yogurt, lime zest, lime juice and cayenne pepper together in a small bowl and refrigerate until ready to use.
- Brush the fillets all over with oil and season generously with salt and pepper and then with the spice rub. Lay the fish on the grill and cook, undisturbed, until you see distinct grill marks and can lift the fish without it sticking, 5 to 6 minutes. Test it by gently lifting a corner?if it sticks, cook it a bit longer. Turn the fish over and cook until firm to the touch, about 5 minutes more.
- Microwave or steam tortillas until warm, or grill until slightly charred but still pliable. Fill each tortilla with 1/2 a fish filet, a sprig of cilantro and some cabbage. Drizzle with the yogurt sauce and hot sauce if using. Serve with lime wedges.
CATFISH TACOS
Provided by Kardea Brown
Time 45m
Yield 4 servings
Number Of Ingredients 24
Steps:
- For the catfish: Whisk together the buttermilk, 1 tablespoon of the seafood seasoning, 1 teaspoon of the chipotle and 1/2 teaspoon each salt and pepper in a medium bowl. Add the fish, cover and let soak, refrigerated, for 10 to 15 minutes.
- For the fiesta slaw: While the fish is soaking, whisk together the mayonnaise, crema, lime juice, paprika, salt, pepper and hot sauce. Add the cabbages, cilantro, carrots and green onions and toss to coat.
- Whisk together the cornmeal, flour and remaining 1 tablespoon seafood seasoning and 1 teaspoon chipotle in a shallow dish or paper bag. Drain the catfish, shaking off any remaining marinade (discard the remaining marinade). Place 3 to 4 pieces of fish in the cornmeal mixture and shake/flip until they are coated. Remove the fish to a clean plate or baking sheet. Repeat with the remaining fish.
- Add about 1 inch of canola oil to a large cast-iron skillet over medium-high heat and heat to about 375 degrees F.
- Add the fish to the skillet a few pieces at a time. Fry on each side until golden brown all over, 2 to 3 minutes. Remove to a baking sheet with a cooling rack. Repeat with the remaining fish.
- Toast the tortillas in a cast-iron skillet or over an open flame. Add 2 pieces of fish to each tortilla and top with the fiesta slaw. Serve with lime wedges, cilantro and red onions.
SOUTHERN-STYLE OVEN-FRIED CATFISH
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Grease a 13x9 glass baking dish with the oil, and set aside.
- Rinse the catfish fillets, and pat dry. In a shallow bowl, combine the cornmeal, creole seasoning, paprika, sugar, and black pepper. Combine the eggs and hot sauce or water in a another bowl. Dip the fillets in the egg mixture, dredge in the cornmeal mixture, and arrange in the baking pan.
- Bake for 15 minutes, or until cooked through and golden brown. Turn once during cooking. Place catfish on a paper-towel lined plate, and serve immediately with additional hot sauce.
Nutrition Facts : Calories 402.7 calories, Carbohydrate 29.7 g, Cholesterol 188.6 mg, Fat 17.3 g, Fiber 1.8 g, Protein 30.4 g, SaturatedFat 3.4 g, Sodium 433.5 mg, Sugar 1.9 g
SOUTHERN-STYLE FISH TACOS WITH CRUNCHY SLAW AND CHIPOTLE MAYO
Steps:
- For the slaw: Whisk the lime juice, oil, honey, and salt together in a bowl. Add the green and red cabbage, red onion, jalapeño, and cilantro, and toss to combine. Cover with plastic wrap, and let the bowl chill in the fridge for 1 hour, so the flavors can develop.
- For the chipotle mayo: Blend the mayonnaise, chipotle pepper, adobo sauce, and honey in a food processor until smooth. Remove from processor, and set aside until ready to serve.
- For the catfish: Heat 2 inches of oil in a Dutch oven to 375 degrees F. (For tips on deep-frying, see page 19.)
- Slice the catfish into 1-inch-thick fingers on a diagonal, and season with salt and pepper. Whisk together the buttermilk, egg, and hot sauce on a rimmed plate. Stir together the cornmeal, flour, garlic powder, and cayenne pepper on another rimmed plate, and season with salt and pepper. Working in batches, dip the catfish into the buttermilk batter, then dredge it through the cornmeal mixture, shaking off the excess.
- When the oil is hot, gently drop the catfish into the Dutch oven and fry until golden brown, working in batches, about 2 to 3 minutes per batch. Remove to a paper-towel-lined sheet tray when done, and immediately season with salt and pepper.
- Place the tortillas on a plate, and wrap the plate with damp paper towels. Microwave on high for 45 seconds. (Alternatively, if you have a gas stove, turn the heat to medium and place a corn tortilla directly over the flame, to toast for about 15 seconds on each side. This will soften the tortilla and give it a delicious smoky flavor.)
- To assemble the tacos, place a generous portion of fried catfish onto the center of a warmed tortilla. Top with the crunchy slaw, and top with chipotle mayonnaise. Garnish with lime wedges and cilantro.
- ALTERNATIVE: GRILLED CATFISH
- Preheat a grill or grill pan to medium-high heat.
- Slice the catfish into 1-inch-thick fingers on the diagonal. Brush with a few tablespoons olive oil on each side, and season with salt and pepper.
- Grill the catfish 2 to 3 minutes per side. Assemble the tacos as directed.
GRILLED CATFISH TACOS
Fish tacos can be filled with either fried fish (not healthy!) or grilled/baked fish (healthy!). Here's the healthy version, with a cream sauce and tangy cabbage slaw.
Provided by drmons
Categories Mexican Fish Tacos
Time 30m
Yield 4
Number Of Ingredients 24
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Rub catfish fillets with 1 tablespoon lime juice and season with salt, black pepper, garlic powder, paprika, cumin, and coriander. Spray both sides of each fillet with cooking spray.
- Grill catfish on the preheated grill until fish is easily flaked with a fork, about 5 minutes on each side.
- Combine sour cream, lime juice, cilantro, and chipotle peppers for crema until well blended; set aside.
- Combine red cabbage, onion, and cilantro in a large bowl and squeeze lime juice over it. Drizzle with oil, season with salt and pepper, and toss to combine. Taste and add more salt and pepper if necessary; set aside.
- Wrap corn tortillas in a damp paper towel. Heat in a microwave until warm, about 1 minute.
- Divide grilled fish evenly over corn tortillas and serve with cilantro-lime sauce, slaw, Monterey Jack cheese, tomato, avocado, and green onions.
Nutrition Facts : Calories 607.2 calories, Carbohydrate 56 g, Cholesterol 90.6 mg, Fat 32.5 g, Fiber 10.9 g, Protein 26.8 g, SaturatedFat 9.4 g, Sodium 691.7 mg, Sugar 3.8 g
SOUTHWESTERN FISH TACOS
These bright tacos take me on an instant trip to sunny Southern California. The recipe has been on my family's most requested list for years. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- For sauce, mix mayonnaise, sour cream, cilantro and 2 teaspoons taco seasoning. In another bowl, toss cod with lemon juice and remaining taco seasoning., In a skillet, heat oil over medium-high heat; saute cod just until it begins to flake easily with a fork, 4-6 minutes (fish may break apart as it cooks). Spoon into taco shells; serve with sauce and optional ingredients as desired.
Nutrition Facts : Calories 506 calories, Fat 38g fat (8g saturated fat), Cholesterol 52mg cholesterol, Sodium 852mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 20g protein.
SOUTHERN STYLE CATFISH TACOS
A conglomeration of TexMex and soul food...what else! Can sub fish of your choosing. Note: For the ultimate experience, keep your condiments and toppings cool and your fish hot.
Provided by gailanng
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Squeeze juice of 1 lime over fish. Combine cornmeal and next 6 ingredients in a large zip-top plastic freezer bag. Pat fish dry with paper towels and place in bag, shaking to coat.
- Pour oil to a depth of 1 1/2 inches in a large deep skillet; heat to 325 degrees. in batches, fry catfish in the hot oil 2 - 3 minutes or until crispy and golden brown. Drain on paper towels.
- Place catfish in warmed tortillas; top evenly with cabbage, desired amount of salad dressing, salsa and toppings. Cut remaining 2 limes into wedges and serve with tacos.
Nutrition Facts : Calories 516.2, Fat 13.9, SaturatedFat 2.8, Cholesterol 93.5, Sodium 1383.8, Carbohydrate 67.9, Fiber 10.4, Sugar 3.5, Protein 34.2
SOFT CATFISH TACOS
Make and share this Soft Catfish Tacos recipe from Food.com.
Provided by ratherbeswimmin
Categories Catfish
Time 28m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°.
- Wrap the tortillas in foil and warm in the oven for 10-15 minutes, or until heated.
- Meanwhile, make the salsa.
- Mix the tomato, avocado, lime zest, and juice, onion, garlic, cilantro, jalapenos, and salt in a medium bowl; set aside.
- Place the catfish fillets in single layer on a rimmed baking sheet.
- Move the broiler rack to a position about 5 inches from the broiler.
- Preheat the broiler; you can move the tortillas to the bottom rack of the oven to keep them warm.
- Broil the catfish for 6-8 minutes, or until it flakes easily when tested with a fork.
- The pan will have some liquid that was released from the fish.
- Cut the catfish into strips.
- Top each tortilla with 1/3 cup of lettuce and then the fish strips (sprinkle with salt and pepper, if desired).
- Top the tacos with the salsa and shredded cheese; serve with sour cream.
Nutrition Facts : Calories 271.1, Fat 11.4, SaturatedFat 2.3, Cholesterol 41.5, Sodium 636.9, Carbohydrate 26.2, Fiber 3.6, Sugar 2.1, Protein 16
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EASY CATFISH TACOS RECIPE WITH SLAW RECIPE | SOUTHERN LIVING
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5/5 (2)Total Time 55 minsServings 4
- Preheat oven to 450°F with oven rack 6 inches from heat. Combine catfish and buttermilk in a medium bowl; cover and chill 20 minutes or up to 1 hour
- Whisk together cornmeal, panko, Cajun seasoning, and 1⁄4 teaspoon of the salt in a shallow dish. Drain catfish; discard buttermilk. Working in batches, dredge fish in cornmeal mixture. Place fish on a wire rack set inside a rimmed baking sheet. Bake in preheated oven until it’s golden brown and flakes with a fork, 20 to 25 minutes.
- Meanwhile, whisk together mayonnaise, lime juice, pepper, and remaining 1⁄2 teaspoon salt in a medium bowl. Add cabbage; toss to coat.
- Place 2 pieces of catfish in each tortilla. Top with cabbage mixture, radishes, avocado, cilantro, and chives. Serve with lime wedges and hot sauce.
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