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FRIED CATFISH TACOS RECIPE

BY: ANDREA ALDEN & ORIGINALLY POSTED ON NAPOLEON.COM

There's a bit of a story with these Fried Catfish Tacos With Spicy Sour Cream And Avocado Coleslaw. When I was a lot younger, back in my picky eater days, I was watching a show whose main characters were focused on a Mexican family and fish tacos. They were obsessed with fish tacos. I couldn't dream of ever contaminating my tortillas with fish! Fast forward many years, and I have to try making these tacos. What happened? I still remember the revulsion of my younger self. However, I am now older an adult and have more adventurous tastes. Right? Honestly, these were delicious. The fish was crispy on the outside, well seasoned inside. The coleslaw with cheese on top, ohhh and the cream sauce bringing it all together... It was fishy heaven wrapped in a tortilla. Or something. Eat it yourself. You will understand.

PREP TIME

15 Min

COOK TIME

35 Min

FEEDS

4

INGREDIENTS

1 lb. (approx. 3)
sirloin steaks, at least 1-inch thick+
2 bottlesMexican beer like Dos Equis or Corona
1 tbsp.taco seasoning
6
soft tortillas
1lime, cut into wedges
1 cupshredded Monterey Jack
Handful of cilantro for garnish

4 cupsoil (for frying)
Spicy Sour Cream

1/2 cupsour cream
1 tsp.season salt
1 tbsp.
taco seasoning
1birds eye chili, minced
Avocado Coleslaw

2 cupsred cabbage, shredded
1/2 cupradicchio, shredded
1/2
red onion, sliced
1large carrot, julienned
½ cupmayonnaise
1
ripe avocado
2 tsp.apple cider vinegar
2 tsp.yellow mustard
2 tbsp.sugar
1 tbsp.olive oil
Beer Batter

1 tsp.season salt
1 tsp.sugar
1 tsp.
garlic powder
1/2 tsp.baking powder
1 cupbeer

DIRECTIONS

    1. Slice the catfish fillets in half, giving yourself long, thin fish chunks. In a medium bowl, or a ziploc bag, pour 1 1/2 cups of beer, the juice from one wedge of lime, with 1 tbsp. of taco seasoning. Add the fish to the beer-seasoning mix. Refrigerate while you prep everything else. *This will take approximately 30 minutes once you have the fish marinating.*
    2. In a small bowl, combine the sour cream, season salt, taco seasoning, and birds eye chili. Whisk until combined.
    3. For the Coleslaw, combine the shredded cabbage, radicchio, carrot, and onion in a bowl. In a separate bowl, mash the avocado until it's smooth. Whisk in the mayonnaise, vinegar, mustard, sugar, and olive oil. Season to taste with salt and pepper. Toss the avocado dressing with the coleslaw until evenly coated. Refrigerate until you're ready to serve.
    4. Pour the oil into a deep walled pot, or Stainless Steel Wok. Place this over medium high heat on your grill's side burner. Preheat the grill to low using only one burner. You will be using it to keep the fish warm as you work in batches. 
    5. To make the beer batter, stir together the flour, salt, sugar, garlic powder, and baking powder. Pour in 1 cup of beer, whisking until smooth, but don't over mix.
    6. Remove the fish from the marinade, discarding the marinade. Bring the fish and the batter outside, along with a cookie tray with paper towel, and some tongs.  
    7. Dip the fish into the batter, turning to coat. Fry each fillet one at a time, for about 2 minutes per side. Remove from the oil and place onto the paper towel lined cookie tray, over indirect heat while you cook the remaining fish.
    8. To serve, lay down a bed of coleslaw, followed by a hot fish fillet. Top that with shredded jack cheese, a generous helping of spicy sour cream, and topped with a sprinkling of cilantro and a squeeze of lime.

Deep Fry

Drain on paper towel

A squirt of fresh lime

Garnish with cilantro

Get closer to enjoy the aroma

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