1 1/2 pounds fresh catfish fillets
1 cup flour
2 tablespoons seasoned salt
1 tablespoon ground black pepper
4 tablespoons vegetable oil
1/2 small head red cabbage, shredded
12 corn tortillas
1/2 cup mayonnaise
1/3 cup Zatarain's creole mustard
3/4 teaspoon chili powder
1/3 cup chopped green onions
Rinse fish under cold water and pat dry. Cut fish diagonally into 1/2-inch thick slices.
Heat 2 tablespoons oil in a large skillet over high heat.
Combine flour, salt and pepper in a gallon-sized plastic bag, close and shake well to blend. Shake fish strips, about 6 at a time, in flour mixture to coat evenly. Remove coated fish to a plate.
Cook fish in two batches in skillet until golden brown, about 4 minutes per side. Drain cooked fish on paper towel. Add remaining 2 tablespoons oil to skillet between batches.
While fish cooks, combine remoulade sauce ingredients (mayonnaise through green onions) in a small bowl and stir to blend. Set aside. Cut cabbage in half and remove core. Slice one-half of the cabbage very thinly and set aside. Heat tortillas, a few at a time, in a hot, dry skillet or in the microwave, wrapped in a clean towel.
Assemble tacos by spreading 2 teaspoons remoulade sauce on each tortilla and then top with 2 to 3 slices fish and a generous amount of shredded cabbage. Serve immediately
No Nutritional Information Available
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