Baja-Style Fried Catfish Tacos
Ingredients
Makes 12 tacos / Prep: 20 min., Fry: 6 min. per batch
- ¾ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- 1½ pounds catfish fillets cut into 4- x ½-inch strips
- Canola oil
- 12 super-size corn tortillas warmed
- ¼ head red cabbage thinly sliced
- Pico de Gallo
- 3 limes cut into wedges
- Creamy Jalapeño-Cilantro Dressing
Instructions
- Combine flour, salt, pepper, and garlic powder; dredge catfish strips in flour mixture.
- Pour oil to a depth of ½ inch into a large skillet, and heat to 375°.
- Fry catfish in hot oil, in batches, 2 to 3 minutes on each side or until lightly browned.
- Drain catfish on a wire rack over paper towels.
- Place catfish on warmed tortillas; top with cabbage and Pico de Gallo.
- Squeeze lime juice over tacos, and drizzle with Creamy Jalapeño-Cilantro Dressing.
- Serve immediately
