Taco Tuesdays: Southwestern Cornmeal Crusted Catfish Tacos

Catfish fillets were on sale at Publix this week. I literally mentally developed this recipe while in the grocery store aisles. I knew I needed a Taco Tuesday Taco. I made a split second decision to fry the catfish, use shredded coleslaw mix in lieu of lettuce, and fancy up a can of pintos. These were excellent tacos. You can use either soft tortillas or crunchy taco shells. These are a new lime version courtesy of Old El Paso.  Yum

1 cup yellow cornmeal

2 T. taco seasoning mix

1 1/2 lbs. catfish fillets, cut into 1/2 inch cubes

2 cups peanut oil

1 can pinto beans, drained

1 t. minced garlic

few drops of your favorite hot sauce

tortillas or taco shells

shredded cabbage or coleslaw mix

taco sauce

In a shallow pie pie, mix together cornmeal and taco seasoning.  Working in batches, coat the pieces of catfish, covering completely with the cornmeal mixture.

Preheat peanut oil in a cast iron skillet over high heat. When the oil reaches 375 degrees F. add just enough catfish so as to not crowd the skillet. If you add too much at one time, the oil will cool off quickly and the fish won't brown properly. Allow catfish to cook 4 - 5 minutes until the fish will flake easily with a fork. Lower heat slightly if fish begin to brown too quickly before fish is completely cooked.

Continue frying in batches, draining cooked fish on a paper towel lined plate.

Lightly sprinkle each batch as it comes from the hot oil.

While catfish is frying, drain pintos and place in a small saucepan over low heat. Add minced garlic and hot sauce and warm through.

When you're finished frying the fish, prepare the taco shells or tortillas according to package directions.

I placed a layer of shredded cabbage on bottom, then the garlicky pintos, then the catfish, and to finish, a nice drizzle of taco sauce.  Dig in!