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1
Preheat the broiler.
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2
Broil the red pepper and jalapenos until charred all over.
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3
Transfer to a bowl, cover with plastic wrap and let cool.
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4
Remove the skin, cores and seeds and finely dice the red pepper and jalapenos.
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5
Transfer to a bowl and stir in the mayonnaise, shallot, cilantro and lime juice.
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6
Season with salt and cayenne and refrigerate for at least 1 hour or overnight.
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7
In a large bowl, cover the catfish with the buttermilk and refrigerate for 1 hour.
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8
Heat a large cast-iron skillet.
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9
One at a time, cook the tortillas over moderate heat until swarmed through, about 15 seconds per side.
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10
Stack the tortillas, wrap in foil and keep warm.
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11
On a large plate, combine the masa harina, cornmeal, cornstarch and salt.
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12
Remove the catfish strips from the buttermilk, shaking off any excess, and coat them with the cornmeal mixture.
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13
Heat 1/2 inch of canola oil in the large skillet.
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14
Working in batches fry the catfish over moderate heat, turning occasionally, until golden brown and cooked through, about 4 minutes.
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15
Transfer the catfish to a wire rack set over a baking sheet to drain.
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16
In a medium bowl, toss the lettuce with the lime juice and 1/4 teaspoon of kosher salt.
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17
Spread a generous tablespoon of the jalapeno remoulade on half of each tortilla and top with the catfish and lettuce.
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18
Fold the tortillas.
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19
Spoon the creamed corn onto 8 large plates and set a taco on top.
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20
Garnish with the pico de gallo, cheese, cilantro leaves and sour cream and serve at once.
