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    • #289005
      Avatar for mosmos
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      I LOVE catfish and just came up with another way to serve it!Catfish Tacos
      2 cups shredded cabbage
      1½ tsp kosher salt
      2 cloves garlic, minced
      1 jalapeño, stemmed, seeded, and finely minced
      ¼ cup chopped fresh cilantro
      ¼ tsp toasted cumin seeds
      2 tbs white vinegar
      Beer Batter:
      ¼ cup all-purpose flour
      ¼ cup cornmeal
      1 tsp baking powder
      ½ tsp ground cumin
      1 tsp kosher salt
      ¼ tsp black pepper
      pinch of cayenne
      1 egg
      1 cup dark Mexican beer
      Catfish:
      oil, for frying
      1 lb catfish fillets, cut into thin sticks or bite-sized nuggets
      1 tsp kosher salt
      ½ tsp black pepper
      1 tbs fresh lime juice
      ¼ cup all-purpose flour
      corn or flour tortillas, warmed, for serving
      lime wedges, for serving
      hot sauce or store-bought salsa, for serving
      To make the cabbage topping, toss the cabbage with the salt and allow to sit for 1 hour, refrigerated.
      Rinse and drain the cabbage. Stir in the garlic, jalapeño, cilantro, cumin seeds, and vinegar. Taste and adjust the seasonings, and then keep refrigerated until you are serving.
      To make the beer batter, whisk together the flour, cornmeal, baking powder, cumin, salt, pepper, and cayenne until well combined.
      Beat the egg with the beer and then pour into the flour mixture and stir until a smooth batter forms. Allow the batter to rest at room temperature for 1 hour. If it separates a bit during this time, simply whisk it again before using.
      After the batter has rested, in a large, heavy skillet, heat 2 inches of oil over medium heat until it reaches 350°. Line a baking sheet with paper towels.
      To fry the catfish, first season it evenly with the salt, pepper, and lime juice. Place the ¼ cup of flour on a plate, then, working in batches, lightly dredge the catfish in the flour. Holding it by one end, dip the catfish in the beer batter until well coated, and then gently lower into the oil. Fry for 2½ to 3 min, or until golden, turning once. Remove from the oil with a slotted spoon and drain the catfish on the paper towels.
      Repeat for the remaining fish.
      Serve the fried fish with the warm tortillas, lime wedges, cabbage topping, and salsa and let diners assemble their own tacos. Serves 4
      chillpill-1

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