Name: Big Easy Fried Catfish Tacos
Yield: 4 servings
Ingredients: 1 cup mayonnaise; 1/4 cup sliced scallions; 2 tablespoons Creole mustard; 1 tablespoon chopped fresh cilantro; 1 1/2 teaspoons hot sauce (such as Tabasco); 1 teaspoon fresh lime juice; 1/2 cup diced celery (about 3 oz.); 1/2 cup diced white onion (about 3 oz.); 1/2 cup diced poblano chile (about 3 oz.); 1/4 cup chopped fresh flat-leaf parsley; 1/4 cup apple cider vinegar; 2 teaspoons Cajun seasoning; 1 1/2 cups (about 6 3/8 oz.) all-purpose flour; 2 1/4 teaspoons table salt, divided; 2 teaspoons black pepper, divided; 3 large eggs; 2 tablespoons water; 1 1/2 cups (about 7 1/4 oz.) plain yellow cornmeal; 4 (6-oz.) catfish fillets, cut lengthwise into 16 (1-in.-wide) strips; 4 cups canola oil; 8 (6-in.) white corn tortillas, warmed

Servings: persons

1 cup mayonnaise
1/4 cup sliced scallions
2 tablespoons Creole mustard
1 tablespoon chopped fresh cilantro
1 1/2 teaspoons hot sauce (such as Tabasco)
1 teaspoon fresh lime juice
1/2 cup diced celery (about 3 oz.)
1/2 cup diced white onion (about 3 oz.)
1/2 cup diced poblano chile (about 3 oz.)
1/4 cup chopped fresh flat-leaf parsley
1/4 cup apple cider vinegar
2 teaspoons Cajun seasoning
1 1/2 cups (about 6 3/8 oz.) all-purpose flour
2 1/4 teaspoons table salt, divided
2 teaspoons black pepper, divided
3 large eggs
2 tablespoons water
1 1/2 cups (about 7 1/4 oz.) plain yellow cornmeal
4 (6-oz.) catfish fillets, cut lengthwise into 16 (1-in.-wide) strips
4 cups canola oil
8 (6-in.) white corn tortillas, warmed

1
Prepare the spicy remoulade: Stir together all spicy remoulade ingredients in a small bowl. Cover and chill until ready to serve.
2
Prepare the Cajun pico: Toss together all Cajun pico ingredients in a medium bowl. Cover and chill until ready to serve.
3
Prepare the catfish: Stir together flour and 1 teaspoon each of the salt and black pepper in a shallow dish. Whisk together eggs and water in a second dish. Stir together cornmeal, 1 teaspoon of the salt, and remaining 1 teaspoon black pepper in a third dish. Sprinkle catfish with remaining 1/4 teaspoon salt. Dredge catfish strips, 4 at a time, in flour mixture, shaking off excess; dip in egg mixture, and dredge in cornmeal mixture, shaking off excess. Place on a wire rack in a rimmed baking sheet.
4
Pour oil into a Dutch oven, and heat to 350u00b0F. Fry catfish strips, in batches, in hot oil until done, 4 to 5 minutes. Drain on a wire rack over paper towels. Place 2 catfish strips, 1 tablespoon of the remoulade, and 1 1/2 tablespoons of the pico in each tortilla. Serve immediately.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Big Easy Fried Catfish Tacos

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