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@DavidWebb: you should edit that before your true identity is revealed
@mm4731:
I think it's too late for that
@KellyG: What is wrong with making catfish tacos with some lemon? You should try it.
YUMMY.........Catfish TacosRecipe courtesy Paula DeenPrep Time:25 minInactive Prep Time: -- Cook Time:10 minLevel:EasyServes:6 to 8 servingsIngredientsColeslaw:3 cups angel hair coleslaw mix1/2 cup thinly sliced red onion4 radishes, thinly sliced3 tablespoons minced fresh cilantro, optional2 tablespoons fresh lime juice (about 2 limes)1 teaspoon honey1/4 teaspoon salt1/4 teaspoon cracked black pepperCreamy Remoulade Sauce:1 cup sour cream1 clove garlic, minced3 green onions, minced1 tablespoon Dijon mustard3 teaspoons fresh lemon juice2 teaspoons chopped fresh dillCatfish:Vegetable oil, for frying1 (15-ounce) catfish fillet1 1/2 cups cornmeal1 to 2 tablespoons Cajun seasoning6 to 8 Fried Taco Shells, recipe followsSliced avocado, optionalLime wedges, optionalDirectionsFor the coleslaw: In a medium bowl, combine the coleslaw mix, red onions, radishes, and cilantro. In a small bowl, whisk together the lime juice, honey, salt, and pepper. Add to the coleslaw mixture, tossing gently to coat.For the remoulade: In a small bowl, combine the sour cream, garlic, green onions, mustard, lemon juice, and dill. Cover and refrigerate until needed.For the catfish: In a large Dutch oven, pour the oil to a depth of 2 inches and heat to 350 degrees F.Cut the catfish into strips. Combine and whisk together the cornmeal and Cajun seasoning. Coat the catfish strips in the cornmeal mixture.Fry the catfish, in batches if necessary, until golden brown, 2 to 3 minutes. Drain on paper towels. Place 2 to 3 catfish strips in the center of each Fried Taco Shell. Top each evenly with the coleslaw mixture. Dollop with the remoulade. Serve with sliced avocado and lime wedges, if desired.Fried Taco Shells:Vegetable oil, for frying6 to 8 corn tortillasHeat the oil in a Dutch oven to 350 degrees F.Place the tortilla into the oil, folding into a taco shape using heatproof tongs. (You will have to hold its shape with the tongs while it fries.) Fry until golden brown, 2 to 3 minutes. Drain on paper towels. 4951