Catfish Tacos with Tequila Cream Corn

This has been one of my favorite fish recipes for several years, and it’s a big fave of the hubby’s as well.  If you like fish and spicy flavors, you will enjoy this for sure.  You can easily make the remoulade a day or two in advance (it gets spicier the longer it sits) and the tacos & corn are pretty quick and easy.  Also, this recipe has been passed down from mama cheater bite…she got it from the July 1997 issue of Food & Wine…and if she has kept it around for 14 years, it has to be good!

Jalepeno Remoulade:

  • 1/4 cup mayonnaise
  • 1/2 cup roasted red peppers, chopped (I buy them in a jar instead of roasting them myself)
  • minced jalepenos (I pull 8 or so rings out of the jar, adjust according to your spicy preference)
  • 1 tbsp minced shallot
  • 1 tbsp minced cilantro
  • 1 tbsp lime juice
  • cayenne pepper and salt to taste

Toss all of the ingredients in a bowl…taste and adjust cayenne and salt to your liking.  Keeps in the fridge for 5 or 6 days.

Catfish Tacos:

  • 1 lb catfish fillets, cut into smaller strips
  • 1  cup buttermilk
  • 1 cup cornmeal
  • 2 tbsp cornstarch
  • salt
  • canola oil for frying
  • flour tortillas
  • chopped lettuce and tomato for adding to the tacos

Soak catfish strips in the buttermilk in a covered bowl for around an hour in the fridge.  When ready to start cooking, head your skillet on moderate heat with about 1/2 inch of canola oil.  While this is heating up, combing the cornmeal, cornstarch and salt in a bowl.  Shake off the buttermilk from the fish strips and cover them in the cornmeal mixture.  Once you hear some sizzling on the skillet you know its ready for the fish. Working in batches if you need to, fry the catfish on moderate heat, turning occasionally until golden brown and cooked through, 4 to 6 minutes.  Place on paper towel to drain excess oil.

Tequila Cream Corn:

(yields 2 cups, so cut in half if there’s only 2 of you)

  • 1 tbsp unsalted butter
  • 1 shallot, minced
  • 1 tbsp minced garlic
  • 2 1/2 cups corn (I use frozen)
  • 1/2 cup red bell pepper (fresh or roasted)
  • 3/4 cup heavy cream
  • 2 tbsp tequila
  • 1/2 cup scallions, thinly sliced
  • 1/4 cup fresh cilantro, minced
  • 1 tbsp lime juice
  • salt

Melt butter in a saucepan over low-medium heat and add in shallot and garlic.  Stir until softened, about 1 minute, then add in the corn and red pepper (I put the corn in frozen) and cook around 6 minutes, until tender.  Add the cream and tequila and cook, stirring until slightly thickened.  Add in scallions, cilantro and lime juice…season with salt and serve. *I actually left out the tequila and it was delicious…

Spread a generous amount of the remoulade on each of the warm tortillas, add in 2 or 3 pieces of fish and add any other of the garnishes and enjoy!

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