
Fried catfish tacos
BY: ANDREA ALDEN
These tacos with fried catfish, spicy sour cream and avocado slaw have a story of their own. When I was much younger and very picky about food, I watched a television series whose main characters came from a Mexican family and ate fish tacos. They were obsessed with these fish tacos. I could never imagine pairing my tortillas with fish! But many years later, I had to try these tacos. And what happened? I still remember the disgust my younger self felt. But now I'm older and more grown up and I'm trying out a lot more. Sure so far? But honestly, they were simply delicious. The fish was crispy on the outside and spicy on the inside. The coleslaw with cheese topping, oh my god, and then the cream sauce to top it off... The purest fishy delight in a tortilla. Really. Try it yourself. Then you will understand me.
INGREDIENTS
- 500 g (approximately 3 pieces) catfish fillet
- 2 bottles of Mexican beer, e.g. B. Dos Equis or Corona
- 1 tbsp taco seasoning
- 6 soft tortillas
- 1 lime, cut into wedges
- 1 cup grated Monterey Jack
- A handful of coriander for garnish
- 4 cups oil (for deep frying)
Spicy sour cream
- 1/2 cup sour cream
- 1 tsp seasoning salt
- 1 tbsp taco seasoning
- 1 red chili pepper, chopped
Avocado coleslaw
- 2 cups red cabbage, grated
- 1/2 cup radicchio, grated
- 1/2 red onion, sliced
- 1 large carrot, chopped
- 1/2 cup mayonnaise
- 1 ripe avocado
- 2 tsp apple cider vinegar
- 2 tsp mustard
- 2 tbsp sugar
- 1 tbsp olive oil
Beer batter
- 1 tsp seasoning salt
- 1 tsp sugar
- 1 tsp garlic powder
- 1/2 tsp baking powder
- 1 cup of beer
PREPARATION
- Halve the catfish fillets to create long, thin pieces of fish. In a medium bowl or freezer bag, sauté 1 1/2 cups beer, the juice of a lime wedge, and 1 tablespoon taco seasoning. Add the fish to the beer seasoning mixture. Chill and prepare everything else during this time. *About 30 minutes once the fish is marinated.*
- Add sour cream, seasoned salt, taco seasoning and red chili to a small bowl. Stir until everything is well mixed.
- For the coleslaw, place the grated cabbage, radicchio, carrot and onion in a bowl. In a separate bowl, mash the avocado until smooth. Stir in mayonnaise, vinegar, mustard, sugar and olive oil. Season with salt and pepper. Toss the slaw in the avocado dressing until evenly distributed. Refrigerate until serving.
- Pour oil into a tall pot or stainless steel wok. Place this on the side burner of the grill over medium heat. Preheat the grill to a low temperature using just one burner. Here you keep the fish warm as you process it little by little.
- For the beer batter, mix flour, salt, sugar, garlic powder and baking powder. Add a cup of beer, stir the dough until smooth but do not overmix.
- Remove the fish from the marinade and discard it. Take the fish and beer batter outside along with a baking tray, kitchen roll and tongs.
- Dip the fish into the batter and turn to coat. Fry each fillet individually for about 2 minutes per side. Remove from the oil and place on the paper towel-lined baking sheet over indirect heat while you cook the remaining fish.
- To serve, form a bed of coleslaw and place the hot fish fillet on top. Garnish with grated Jack cheese and a generous dollop of tangy sour cream, sprinkle with cilantro and drizzle with a squeeze of lime juice.
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