Subj : BH&G 1795
To   : ALL
From : DAVE DRUM
Date : Fri Feb 12 2021 15:56:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Catfish & Slaw Tacos
 Categories: Seafood, Sauces, Salads, Citrus, Chilies
      Yield: 8 Servings
 
      1 lb Catfish filets
      1    Lime
    1/4 c  Mayonnaise
    1/2 ts Bottled hot pepper sauce
    1/2 sm Head cabbage; shredded
      1 tb Cajun seasoning
    1/4 c  Cornmeal
    1/4 c  All-purpose flour
    1/4 c  Oil; as needed
     16    (4") corn tortillas
           +=OR=+
      8    (8") flour tortillas
           Lime Wedges
           Bottled hot pepper sauce
 
  Thaw fish if frozen; set aside. For slaw, squeeze about 3
  tablespoons juice from lime. In medium bowl combine juice,
  mayonnaise, and 1/2 teaspoon hot pepper sauce. Add
  cabbage; toss to coat. Set aside.
  
  Rinse fish; pat dry with paper towels. Cut fish in 1"
  strips. Toss strips with Cajun seasoning. In large bowl
  combine cornmeal and flour. Add catfish strips. Toss to
  coat with cornmeal mixture.
  
  In large skillet cook catfish strips, half at a time, in
  hot oil over medium heat about 2 to 3 minutes per side or
  until golden brown and fish flakes when tested with a
  fork. Remove from skillet.
  
  Wrap tortillas in paper towels. Heat in microwave oven on
  100 per cent power (high) for 1 minute (or toast in a dry
  skillet). If using corn tortillas, stack two for each
  taco, or use one flour tortilla for each taco. Top with 2
  or 3 pieces of fish and some of the slaw. Reserve
  remaining dressing to serve with tacos.
  
  Serve with limes, reserved dressing, and additional hot
  pepper sauce. Serve immediately.
  
  Makes 8 tacos.
  
  Better Homes & Gardens | May 2014
  
  MM Format by Dave Drum - 06 May 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

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