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1
For the pickled okra: Using a steamer or a pot set up for steaming, steam okra for 34 minutes.
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2
In the meantime, prepare a large bowl of ice water.
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3
Using a slotted spoon, remove okra from steamer and place it in the ice water until chilled.
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4
Thinly slice chilled okra.
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5
In a large bowl, whisk together vinegar, water, salt and pickling spice.
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6
Place okra, jalapenos and onion in a large canning jar (or in several small jars) and fill with pickling liquid and securely fasten the lid.
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7
Allow to refrigerate for at least 5 days (the longer, the better).
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8
For the slaw: Whisk together mayo, mustard, Cajun seasoning, hot sauce, lemon or pickle juice, Worcestershire, salt and pepper.
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9
Dress coleslaw mix.
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10
Taste and adjust seasoning, if necessary.
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11
(If too tart, add a dash of sugar.)
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12
For the catfish tacos: Season both sides of catfish fillets with salt and pepper.
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13
In a shallow bowl, mix together a pinch of salt and pepper and Old Bay seasoning with corn meal.
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14
In a separate, shallow bowl, lightly beat eggs.
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15
Heat oil in a cast iron skillet to medium-high heat.
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16
Dip catfish pieces, one at a time, into egg, then corn meal and place in the hot pan.
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17
Allow to cook 23 minutes each side, until batter is crispy.
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18
Place cooked catfish pieces on a plate lined with paper towel.
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19
Repeat until all pieces are cooked.
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20
Build tacos by distributing catfish pieces onto toasted corn tortillas and topping with slaw and pickled okra.
