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.
BLACKENED CATFISH TACOS
Provided by Valerie Bertinelli
Categories main-dish
Time 25m
Yield 4 servings (8 tacos)
Number Of Ingredients 11
Steps:
- Coat a grill rack with oil and preheat the grill on high for 5 minutes.
- Place the blackening seasoning in a shallow baking dish. Roll the catfish in the seasoning until well coated. Reduce the grill to medium-high, and grill the onions over direct heat until well browned and wilting, turning once, about 10 minutes. Meanwhile, grill the fish over direct heat until cooked through, turning once, about 6 minutes. At the same time, place the tortillas directly on the grill for 1 minute per side. Stack the tortillas and wrap them in foil or a clean towel to keep warm.
- Arrange the fish on a plate, and flake into bite-size pieces with a fork. Transfer the onions to a separate plate. Place the tomatoes, avocado, sour cream, lime wedges and cilantro in separate bowls. Set out with the warm tortillas and hot sauce, and invite guests to make their own tacos.
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.
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.
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
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
CATFISH AND SLAW TACOS
Make and share this Catfish and Slaw Tacos recipe from Food.com.
Provided by threeovens
Categories Lunch/Snacks
Time 23m
Yield 8 tacos, 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 295.8, Fat 14.2, SaturatedFat 2.2, Cholesterol 33.1, Sodium 142.5, Carbohydrate 30.8, Fiber 4, Sugar 1.7, Protein 12.4
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CRAZY-GOOD CATFISH TACOS | MRFOOD.COM
From mrfood.com
Category FishEstimated Reading Time 2 mins
- Preheat air fryer to 400 degrees F. In a shallow dish, mix flour, chili powder, cumin, cayenne pepper, and salt. Place catfish fillets one at a time in the flour mixture, turning to coat on both sides.
- Coat the air fryer baskets with cooking spray. In batches, place fillets in the air fryer basket and also lightly spray each fillet with cooking spray. Cook 8 to 10 minutes or until fish flakes easily with a fork. Remove from air fryer and set aside.
- Meanwhile, in a large bowl, combine all ingredients for slaw; toss until evenly coated. Place the slaw evenly down the center of tortillas.
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