Crunchy Catfish Tacos with Tequila Creamed Corn
Ingredients
TEQUILA CREAMED CORN
1 tablespoon butter
1/3 cup chopped sweet onion
1/3 cup chopped red bell pepper
2 cups fresh or frozen corn
1 garlic clove, minced
2 tablespoons tequila
1/2 cup heavy cream
2 green onions, sliced
2 tablespoons chopped fresh cilantro
2 tablespoons chopped pickled jalapenos
salt and pepper
CATFISH
1 cup all-purpose flour
1 1/4 teaspoons salt
1 teaspoon baking powder
1 cup club soda
1 tablespoon hot sauce
3 cups panko crumbs
1 pound catfish fillets, cut into 1 1/2-inch pieces
vegetable oil
TACOS
8 small flour tortilla
shredded lettuce
sour cream
salsa
crumbled queso fresco cheese, optional
Crunchy Catfish Tacos with Tequila Creamed Corn are the ultimate southern taco. Crispy fried catfish nuggets combine with a wonderfully delicious creamed corn in a floured tortilla for a fun take on fish tacos.
Instructions
Melt butter in a large nonstick pan. Add onion, bell pepper and corn and cook for 3 minutes.
Add tequila and heavy cream and cook until slightly thickened, about 3 to 4 minutes.Add garlic and cook 1 more minute.
Stir in green onion, cilantro, and jalapenos. Remove from heat. Season to taste with salt and pepper. Set aside.
In a medium bowl stir together flour, salt, and baking powder. Whisk in club soda and hot sauce until smooth.
Place Panko crumbs in a shallow dish.
Coat catfish in the batter and then press into Panko crumbs.
Heat 1 inch oil in a Dutch oven. Fry catfish in batches for about 1 to 2 minutes per side. Drain on a paper towel-lined plate.
Place a damp paper towel over tortillas and microwave for 25 seconds to soften.
Fill tortillas with shredded lettuce, catfish, and creamed corn and serve with sour cream and salsa.
Recipe and image courtesy of Crunchy Catfish Tacos with Tequila Creamed Corn - Spicy Southern Kitchen