This tasty meal was created by Jordan Peeples these creative tacos took home 3rd place. Check out this Blackened Catfish Tacos with Hush Puppy Tortillas, Pickled Slaw, and Cilantro-Lime Remoulade you won't be upset that you did! Instagram: @peachinthenorth
Ingredients
Pickled Slaw
1cupapple cider vinegar
1cupwater
3tbsp honey
1tspmustard seeds (optional)
3cupsgreen cabbage, thinly sliced
1cupred onion, thinly sliced
½cupcarrots, thinly sliced
½cupradishes, thinly sliced
Cilantro-Lime Remoulade
1cupmayo
2tbspDijon mustard
1tbspsmoked paprika
2tspcilantro, finely chopped
1½tsphorseradish
2tsplime juice
2tspSlap Ya Mama Hot Cajun Seasoning
1tspSlap Ya Mama hot sauce
1tsppickled slaw juice
1clove of garlic, minced
Hush Puppy Tortillas
½cupSlap Ya Mama Fish Fry
2½tbspAll-Purpose Flour
¼tspbaking soda
1large egg
½cupbuttermilk
2tbspgranulated sugar
10-12small corn tortillas
Vegetable/Canola Oil
Blackened Catfish
6tbspmelted butter
½cupSlap Ya Mama Cajun Seasoning
2tbspvegetable/canola oil
44-oz catfish filets
Instructions
Pickled Slaw
In a saucepan, combine non-vegetable ingredients. Bring to a simmer then take off of the heat. Pour mixture over sliced vegetables. Set aside while working on other parts of the recipe. Refrigerate leftovers.
Cilantro-Lime Remoulade
Combine all ingredients thoroughly then refrigerate until needed.
Hush Puppy Tortillas
In a cast-iron skillet, heat a few inches of oil to 350° Fahrenheit
In a bowl, mix together all ingredients except for tortillas.
Dredge each tortilla in the mixture, shaking off excess. Carefully place the tortilla in oil and cook until browned.
While it’s still hot, shape into taco shape by placing each half of the tortilla between wires on a wire rack. Let rest for a few minutes.
Blackened Catfish
Heat vegetable oil in another cast-iron skillet on medium-high heat for a few minutes. In a bowl, melt butter. Dip filet in butter then cover in seasoning.
Cook on each side for 2-3 minutes. Beware: this can create a lot of smoke.