George W. Brown, Jr.'s Catfish Tacos with Tequila Cream Corn

1. 1

   Preheat the broiler.

2. 2

   Broil the red pepper and jalapenos until charred all over.

3. 3

   Transfer to a bowl, cover with plastic wrap and let cool.

4. 4

   Remove the skin, cores and seeds and finely dice the red pepper and jalapenos.

5. 5

   Transfer to a bowl and stir in the mayonnaise, shallot, cilantro and lime juice.

6. 6

   Season with salt and cayenne and refrigerate for at least 1 hour or overnight.

7. 7

   In a large bowl, cover the catfish with the buttermilk and refrigerate for 1 hour.

8. 8

   Heat a large cast-iron skillet.

9. 9

   One at a time, cook the tortillas over moderate heat until swarmed through, about 15 seconds per side.

10. 10

    Stack the tortillas, wrap in foil and keep warm.

11. 11

    On a large plate, combine the masa harina, cornmeal, cornstarch and salt.

12. 12

    Remove the catfish strips from the buttermilk, shaking off any excess, and coat them with the cornmeal mixture.

13. 13

    Heat 1/2 inch of canola oil in the large skillet.

14. 14

    Working in batches fry the catfish over moderate heat, turning occasionally, until golden brown and cooked through, about 4 minutes.

15. 15

    Transfer the catfish to a wire rack set over a baking sheet to drain.

16. 16

    In a medium bowl, toss the lettuce with the lime juice and 1/4 teaspoon of kosher salt.

17. 17

    Spread a generous tablespoon of the jalapeno remoulade on half of each tortilla and top with the catfish and lettuce.

18. 18

    Fold the tortillas.

19. 19

    Spoon the creamed corn onto 8 large plates and set a taco on top.

20. 20

    Garnish with the pico de gallo, cheese, cilantro leaves and sour cream and serve at once.

* Per serving · 4 servings · Values may vary.