Fried Blue Catfish Tacos
Author: Urban Oyster - Baltimore
Catfish fillet cut into 2 inch nuggets
Batter
- 2 cups All purpose flour
- 3 tbsp Old Bay Season
- 2 tbsp Garlic Pepper
- 2 tbsp Lemon Pepper
Remoulade
- 2 cups Mayonaise
- 2 tbsp Hot sauce
- ⅓ cup Stone ground mustard
- 1 tsp Capers
- 1 tsp Garlic pepper
- 1 tsp Cayenne pepper
Honey cilantro slaw (dry mix)
- Purchase cole slaw mix from any local grocery store
- ¼ cup Cilantro chopped
Vinaigrette
- ⅓ cup Honey
- 3 tbsp Apple cider vinegar
Batter
Mix spices with flour
Toss catfish in the flour and spice mixture
Heat cast iron skillet with canola oil (2 cups) at medium temp
Oil should be ready after 10 minutes. Test by drop a little bit of flour in the oil. If the flour sizzles then it is hot enough
Fry catfish nuggets until golden brown. Allow oil to drain with a rack or paper towel lines plate
Honey cilantro slaw (dry mix)
Time to build it!
Toast soft flour tortillas to your desire, add 2-3 pieces of the dried catfish, honey cilantro slaw, and top it off with the remoulade