Crispy Catfish Tacos
- π 4 fillets of catfish
- π½ 8 flatbreads (pita, naan)
- π₯ 4 tablespoons mayonnaise
- π₯ 8 slices of pickles
- πΆοΈ 4 teaspoons Frank's RedHot hot sauce
- π§ 1 teaspoon sea salt
- π« 1 teaspoon ground cumin
- πΆ 1 teaspoon chili powder
- π₯£ 1 cup seasoned flour
- π― 2 tablespoons sweet relish
- π₯¬ 1 small head of lettuce, shredded
- π― 2 tablespoons mustard
- π₯ 1 egg
- π§ 1 red onion, thinly sliced
Vibrant Catfish Tacos offer a delightful blend of flavors that are both fresh and bold, making them an excellent choice for a weeknight dinner or a weekend gathering. This recipe takes crispy catfish, seasoned to perfection, and pairs it with toppings like tangy pickles, hot sauce, and a blend of mayonnaise and mustard, all wrapped in soft flatbreads. The result is a mouth-watering taco that leaves a lasting impression with its combination of textures and flavors.
Discover the delicious world of fish tacos with this vibrant and easy-to-follow recipe. Perfect for a weeknight dinner or a weekend gathering, these fish tacos combine fresh ingredients with bold flavors to create a memorable meal.
Ingredients
π 4 fillets of catfish
π½ 8 flatbreads (pita, naan)
π₯ 4 tablespoons mayonnaise
π₯ 8 slices of pickles
πΆοΈ 4 teaspoons Frank's RedHot hot sauce
π§ 1 teaspoon sea salt
π« 1 teaspoon ground cumin
πΆ 1 teaspoon chili powder
π₯£ 1 cup seasoned flour
π― 2 tablespoons sweet relish
π₯¬ 1 small head of lettuce, shredded
π― 2 tablespoons mustard
π₯ 1 egg
π§
1 red onion, thinly sliced
Instructions
1- Prep:
- Begin by preparing your catfish fillets by washing them under cold water and patting them dry with paper towels.
2- Season & Coat:
- In a shallow dish, mix the seasoned flour with sea salt, ground cumin, and chili powder.
- Dip each catfish fillet into the beaten egg, and then coat them in the seasoned flour mixture.
- Ensure each fillet is evenly coated.
3- Fry the Fish:
- Heat oil in a deep pan over medium-high heat.
- Once the oil is hot, carefully lower the catfish fillets into the pan.
- Fry them for about 3-4 minutes on each side, or until golden brown and crispy.
- Remove and place them on a paper towel-lined plate to drain excess oil.
4- Assemble Tacos:
- Warm the flatbreads in a skillet or microwave.
- Spread a layer of mayonnaise on each flatbread, then place a piece of crispy catfish on top.
- Add slices of pickle, a drizzle of Frank's RedHot sauce, a dash of sweet relish, mustard, shredded lettuce, and some thinly sliced red onions.
5- Serve:
- Fold each flatbread to form a taco.
- Serve immediately for best taste and texture.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: Approximately 450 per serving
Proteins: 30g
Fats: 20g
Carbohydrates: 40g
Equipment: Deep pan, shallow dishes, paper towels
Cooking Tips:
- Make sure the oil is hot enough before frying to ensure a crisp exterior. You can test this by dropping a small piece of bread into the oil; if it sizzles, it's ready.
#fishtacos #catfish #crispy #spicy #homemade #tacotuesday
YouTube channel - BAKER TV Too: https://www.youtube.com/@BAKERTV
Comments