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Catfish Tacos

1 catfish filet, sliced into strips

For the marinade:
1 cup buttermilk
2 Tbsp hot sauce

For the breading:
1 cup flour
1/2 cup cornmeal
2 Tbsp chile powder
3 6-inch flour tortillas

For Jicama pico de gallo:
1 tomato, diced medium
1/2 of a Jicama, diced
1/2 of a sweet onion, diced medium
1/2 cup freshly squeezed lime juice
1 Serrano chile, diced small
2 Tbsp salt
1 Tbsp olive oil
10 sprigs of cilantro for garnish

For the chipotle mayo:
1 cup Hellman’s or Dukes mayo
1 tsp chipotle puree

Mix the hot sauce and buttermilk. Marinate the catfish for two hours in the buttermilk mix. Place all ingredients for the pico da gallo in a bowl, toss and set aside. Mix the mayonnaise with the chipotle puree, and set aside. Mix the flour, chile powder and cornmeal together for the breading. Toss catfish in breading until coated evenly. Fry at 350 degrees for 4 minutes. Warm flour tortillas and place fried catfish in them. Top with chipotle mayonnaise and a scoop of pico da gallo. Garnish with cilantro.

Recipe courtesy of Ray Whitlock, new executive chef at The Georgia Club. Whitlock was formerly executive chef for MStreet Entertainment Group, where he played an integral part in opening many of the Nashville’s “go to” spots for foodies, including Virago, Whisky Kitchen, The Rosewall and Tavern Midtown.

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