Blackened Fish Tacos with Firecracker Slaw

1. 1

   Heat a cast iron skillet over high heat for at least 10 minutes.

2. 2

   While it is heating, prepare the firecracker slaw.

3. 3

   Put the sliced cabbage in a medium bowl.

4. 4

   In a separate bowl, mix the pickle and juice, malt vinegar, mayo, sugar, celery seed, lemon juice and sea salt.

5. 5

   Pour over the cabbage, stir until coated and refrigerate.

6. 6

   Rinse the fish filets, pat dry and cut into 2-inch chunks.

7. 7

   Evenly distribute the black pepper, cayenne pepper and Cajun seasoning over the fish pieces.

8. 8

   Add peanut oil to the preheated skillet, place seasoned filets in hot oil and cook 3-5 minutes on each side until crispy.

9. 9

   Remove from oil and set on paper towel to drain grease.

10. 10

    Warm the tortillas, put a little chipotle mayo on it, top with several blackened catfish filets, then top with firecracker slaw.

No additional tips available.