Photo by Theo Macabeo
Ingredients (yields 10 tacos):
1 package of catfish
½-1 cup of flour
1 light beer (cold)
1 package of pre-shredded coldslaw
2 avocados
2 limes
1 8 oz. sour cream
1 small can adobo chipotle peppers
Dry Spices: cayenne pepper, kosher salt, black pepper, garlic powder, onion powder (½ tbsp of each to start – add to taste)
1 package of corn tortilla shells
Directions: Crispy Battered Catfish
1. Remove fish from package, rinse and let dry on paper towels. Season with dry spices, then set to
the side.
2. Pour flour in mixing bowl, season with dry spices, then slowly whisk in cold beer until thick
batter forms.
3. Add fish to batter and allow it to dredge.
4. Heat oil over medium/medium-high heat. Test the heat of the oil by adding a drop of batter to pan. If it starts to bubble and crisp the oil is ready.
5. Add fish to pan slowly (do not overcrowd). Leave a little space between each piece of fish so that it cooks evenly and pieces don’t stick together. Allow the batch to cook a total of 5-6 minutes (flipping each pieces at least once) or until golden and cooked all the way through. Remember to watch your heat, you want an even fry.
6. Remove fish from pan, placing the batch on a dry paper towel and sprinkle with a little salt. Allow it to cool 1-2 minutes.
Directions: Warm, Soft Taco Shells
1. Heat empty skillet over high heat; if you have a gas range opt to heat shells directly over the flame on
high.
2. Add shell to empty pan, char on both sides (be sure not to overcook). You should still be able to fold
shell without breaking it.
3. Rest shells on plate under paper towels to keep warm.
Directions: Chipotle Sour Cream Sauce
1. In a blender, add a can of drained, chopped and seeded adobo chipotle peppers, along with the a half cup of sour cream. Blend on high until contents are smooth and creamy.