Wild In The Kitchen: Catfish Tacos With Remoulade Sauce

I must admit, I first thought putting catfish in a taco might result in my man card being revoked. For me, fried or blackened catfish was the only way to go. I was pleasantly shocked just how good a catfish taco is. I plan to make my own next time when my buddies aren’t around to call me names.

2 large catfish fillets

Peanut oil

Zatarain’s Fish Breading

8 taco shells

Your favorite coleslaw recipe

2 tablespoons lime juice

2 tablespoons lemon juice

1 cup sour cream

1 clove garlic, minced

3 green onions, minced

1 tablespoon Dijon mustard

2 teaspoons chopped fresh dill

Start by making a remoulade sauce by mixing the sour cream, garlic, onions, Dijon mustard, lemon juice and dill. Cut catfish into strips, and batter and fry until golden brown. Drain the catfish strips on paper towels. Using your favorite coleslaw recipe, make the slaw using an angel hair coleslaw mix. Place 2 to 3 catfish strips in each taco shell. Top each with the coleslaw and a spoonful of remoulade sauce. Squeeze fresh lime juice on top, and get ready to be surprised.