Baked Catfish Tacos

Ingredients:

Baked Catfish Tacos

Baked Catfish Tacos

  • 1 lb catfish
  • 1 lemon
  • 2 eggs
  • 1/2 cup flour
  • 1 1/2 cup cornmeal
  • 1 tbs cayenne pepper
  • salt & pepper
  • red cabbage
  • red onion
  • 1 cup red wine vinegar
  • red pepper flakes
  • 1 tbs sugar
  • 1 avocado
  • 2 limes
  • green onion
  • 1 jalapeno 
  • fresh salsa
  • queso fresco
  • corn tortillas

Red Cabbage Slaw: 

  • over medium heat bring to a slow boil; red wine vinegar, sugar, red pepper flakes, lemon juice, salt and pepper. cut cabbage in half and shave (I use a mandolin) half of it. place cabbage in a bowl, pour vinegar mixture over it, stir and set aside.

Baked Catfish:

  • heat oven to 400. cut fish into 2 inch strips. squeeze lemon over fish and season with salt & pepper.
  • set up a breading station (flour-egg-cornmeal): pour flour into a shallow dish.crack 2 eggs into a dish, mix together (i used 1 whole egg and 1 egg white). in a second dish add cornmeal. season cornmeal with salt, pepper and cayenne pepper, mix that together.
  • lightly coat fish strip with flour (this helps the egg stick). then place in egg wash, then cover with cornmeal and lay on cookie sheet. repeat until all fish is breaded. drizzle olive oil over top of fish. place in oven and bake for 20 minutes and until fish is golden brown.
  • in the meantime: slice avocado, finely chop green onion and finely chop jalapeno, place in a bowl. squeeze juice lime and half of lemon in bowl. mash with a fork. heat tortillas.
  • set up a serving station: crumble queso fresco into a bowl. set out; warm tortillas, salsa, cabbage and avocado mash. 

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