Before I can share the recipe, I think I have to explain a little on how we acquired the fish.
The husband went
So, that's how we got the meat used to make Blackened Catfish Tacos!
I made some firecracker slaw and salsa fresca for the topping.
- 1/2 head red cabbage - thinly sliced
- 1/2 cabbage - thinly sliced
- 1/2 dill pickle spear - seeds removed and finley diced, plus a T of pickle liquid
- 1 T malt vinegar
- 1/4 C chipotle mayo
- 1 t sugar
- 1 t celery seed
- fresh lemon juice and sea salt to taste
Mix the remaining ingredients together and then pour on the cabbage. Stir until coated and refrigerate.
- 1 tomato - diced
- 1 small onion - diced
- 1/2 bell pepper - diced
- 1 jalapeno - diced
- 1/2 bunch cilantro - diced
- fresh lemon juice to taste
Blackened Catfish Tacos
Rinse meat and pat dry. Season the meat with freshly ground black pepper, Essence of Emeril and red pepper.
Heat peanut oil in a cast iron skillet until very hot, about 10 minutes. Place seasoned filets in hot oil and cook 3-5 minutes on each side. Remove from oil and set on paper towel to drain grease.
Heat a flour tortilla, put a little chipotle mayo on it, top with several blackened catfish filets, then top with firecracker slaw and salsa fresca.I think cheese makes everything better, so I added a little shredded cheese to mine.
ENJOY! Now all you have to do is noodle a catfish!
And since we're on the subject of noodling...here's a little fun fact for you. The 11th Annual Okie Noodling Tournament is THIS weekend in Pauls Valley!
So here are a couple of sites for your noodling enjoyment: