Catfish Tacos Food

CATFISH TACOS

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.

CAJUN-CATFISH TACOS

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.

BLACKENED CATFISH TACOS

Steps:

• For the ma and pa slaw: Whisk together the mayonnaise, lime juice, vinegar and sugar in a large bowl. Add the red and green cabbage and toss until thoroughly coated.
• For the blackened catfish tacos: Heat a medium skillet over medium heat. Working in batches if necessary, add the tortillas and warm 15 seconds per side; keep warm while you fry the catfish.
• Coat one side of each piece of catfish with Creole seasoning. Put the oil in a medium skillet over medium heat; when hot, add the catfish seasoned-side down and cook until blackened, about 5 minutes. Flip, and cook on the second side until an instant-read thermometer reads 145 degrees F., about 5 more minutes.
• Put 1 piece of catfish on each tortilla. Top with some slaw, onions and 2 slices of the avocado. Garnish each with a dollop of thousand island dressing and a few leaves of cilantro, if using. Serve immediately.

CATFISH TACOS WITH CILANTRO LIME SLAW AND CHIPOTLE CREAM SAUCE

Steps:

• Catfish Tacos:
• For the chipotle cream sauce: Put all the ingredients in a blender, except the heavy cream and salt and pepper. Blend well. Remove from the blender to a mixing bowl and slowly whisk in the heavy cream. All the cream may not be needed. The correct consistency, is like a crema. Add salt and pepper, to taste. Add more chipotle in adobo for more spice, if desired. Cover and refrigerate.
• For the slaw: Add the cabbages to a mixing bowl. Toss with the carrot, onion, cilantro, olive oil and lime juice, to taste. Season with salt and pepper, to taste. Mix well, cover and refrigerate.
• For the catfish balls: In a hot skillet, over medium heat, add the butter, onion, jalapeno, and garlic. As it is cooking, add a pinch of salt, cracked pepper, paprika and cumin. Saute until tender, about 3 to 4 minutes. Set aside to cool.
• Heat enough peanut oil in a deep-fryer or heavy-bottomed pot, to come halfway up the sides of the pot, to 350 degrees F.
• Remove any silver skin from the fillets. Pulse the catfish in the food processor until it is chopped, about 30 seconds. You don't want to puree the fish, just chop it into small chunks. Put the fish in a mixing bowl and add the cilantro, Creole mustard, eggs, Worcestershire sauce, mayonnaise and Jack cheese. Add the cooled onion mixture to the bowl along with another pinch of salt and pepper. Mix gently with a spoon, then gently mix in 1 cup of the panko bread crumbs. The consistency will still be wet, but still formable for the catfish balls. Put the remainder of the bread crumbs into a bowl. Scoop out the catfish mixture using a 2 tablespoon-size scoop and form into a ball shape. Don't make the catfish balls to be too big, they won't cook all the way through.
• Roll the balls in the panko bread crumbs, and refrigerate for 15 minutes. Carefully drop them into the hot oil and fry in batches of 5 or 6 depending on your fryer. Do not crowd. Fry the balls for about 3 to 4 minutes. They are done when they are slightly more than golden brown. Remove from the oil and let cool on a paper towel lined sheet pan. Check the first batch to make sure they are cooked through. Repeat the process with the remaining fish mixture.
• Remove the chipotle sauce and the slaw from the refrigerator and let stand at room temperature to remove some of the chill. Heat the tortillas. Stack 7 or 8 tortillas and wrap in a damp kitchen or paper towel and microwave for about 15 seconds. Repeat with remaining tortillas. They can also be wrapped in foil and heated in the oven.
• Add 2 or 3 catfish balls, depending on the size, to a tortilla, and slightly crush them. Some people tear them completely apart, it is up to you. Top with a little grated Jack cheese, chipotle cream sauce and slaw. Repeat with remaining tortillas and fillings. Arrange on a serving platter and enjoy with a nice cerveza.

CAJUN CATFISH TACOS WITH CHIPOTLE MAYONNAISE

Steps:

• TO MARINATE THE FISH: Pat the fillets dry and spread them in 1 layer on a rimmed 13 by 18-inch baking sheet. (They can be close together, even touching, but not overlapping.) Liberally sprinkle Cajun seasoning on both sides of the fillets. Puree the chipotle peppers (minus the 2 reserved chiles) and their sauce in the work bowl of a food processor fitted with the metal blade. Add the lemon juice and olive oil and pulse a few times until the mixture is combined. Pour the mixture over the seasoned catfish. Cover the fish with plastic wrap and refrigerate for at least 6 hours or overnight.
• Preheat the oven to 350°F. Bake until the fish begins to flake when pulled apart with a fork, 20 to 25 minutes. Keep warm.
• TO MAKE THE CHIPOTLE MAYONNAISE: Whirl the mayonnaise, reserved 2 chipotle chiles, lime juice, Creole mustard, and salt in the work bowl of a food processor fitted with the metal blade until blended. Scrape into a small bowl and refrigerate until ready to serve.
• TO SERVE: Use a spatula to cut the fish into manageable portions and leave them on the baking sheet so guests can serve themselves. Set out the warm tortillas, sliced cabbage, chipotle mayo, and lime wedges, allowing guests to custom-build their own tacos. Have the salad on the table to serve with the tacos.
• Cucumber-Tomato- Avocado Salad
• Place the cucumber, tomatoes, and avocados in a large bowl. In another bowl, whisk together the vinegar, mustard, salt, freshly ground pepper to taste, and olive oil. Add the dressing to the vegetables and toss to coat. Serve immediately.
• do it early
• As long as the chipotle mayo is prepared with commercially made mayonnaise, it will keep for up to 2 weeks in the refrigerator.

GRILLED CATFISH TACOS

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.

CATFISH TACOS WITH TOMATO AND AVOCADO SALSA

Steps:

• Preheat oven to 350°F.
• Mix tomatoes, avocado, 2 tablespoons lime juice, onion, cilantro, and 2 teaspoons jalapeños in small bowl. Season with salt and pepper.
• Place fish in single layer on small rimmed baking sheet. Mix garlic, 3 tablespoons lime juice, and 1 teaspoon jalapeños in another small bowl.
• Drizzle half of lime juice mixture over fish; reserve remainder.
• Sprinkle fish with salt and pepper; let stand 15 minutes.
• Meanwhile, wrap tortillas in foil, enclosing completely. Place in oven until heated through, about 15 minutes.
• Preheat broiler. Broil fish just until opaque in center, about 6 minutes.
• Cut fish into 1-inch pieces. Top each tortilla with 1/2 cup lettuce, then fish pieces. Drizzle with reserved lime juice mixture. Spoon salsa over; sprinkle with cheese.

CATFISH TACOS WITH ZIPPY LIME SAUCE

Steps:

• Sauce.
• To prepare sauce, combine the first 8 ingredients in a bowl; set aside.
• Tacos.
• Combine first 10 ingredients in a zip-top plastic bag. Add 1 catfish fillet. Seal bag, and shake. Remove fillet from bag, place on a broiler pan coated with olive oil. Repeat procedure with the remaining fillets and cornmeal mixture. Broil 6 inches from heat for 6 minutes. Carefully turn fillets over, and broil 6 minutes or until the fish flakes easily.

CATFISH AND SLAW TACOS

Steps:

• Thaw catfish, if using frozen.
• In a medium bowl, combine lime juice, mayonnaise, 1/2 teaspoon hot pepper sauce; add cabbage and toss.
• Rinse fish fillets and pat dry with paper towels; cut into 1 inch strips and season with Cajun seasoning.
• In a large bowl, combine cornmeal and flour.
• Add fish strips and toss to coat.
• Heat oil in a large skillet over medium heat, and cook catfish, in batches, about 2 to 3 minutes per side, until golden brown and fish is flaky.
• Wrap tortillas with paper towels and heat in microwave 1 minute or toast tortillas in a dry skillet.
• If using corn tortillas, stack two and layer with fish and slaw.
• Serve tacos with remaining sauce from slaw, lime wedges, and additional hot pepper sauce, if desired.