My baby girl requested fish tacos for dinner ( well, she’s no baby she’ll be 14 next week YIKES) so here we are. I did a more southern style dish with fried catfish ( make my Daddy proud) and green apple coleslaw with pickled green tomatoes. I didn’t have the forethought to pickle my own green tomatoes last year ( that’s not totally true, I thought about it but it didn’t happen) so I bought some Phickles Wedgies- Pickled Green Tomatoes. This is NOT a sponsored post, I just like Phickles. I started by making some slaw which is better if it’s made in advance, at least an hour but longer is better.
Green apple slaw
|4 cups shredded cabbage (about half a small head)
1 cup shredded carrot (about 3 large carrots)
2 teaspoons of grated onion
½ cup mayonnaise
1 granny smith apple, chopped
¼ cup chopped bread and butter pickles
¼ cup of pickle juice
2 Tablespoons apple cider vinegar
|Mix all the ingredients together and refrigerate until ready to use Cut into 1-1/4 inch by 4 inch pieces. Some I seasoned with lemon pepper and hot paprika, then blackened. In a cast iron skillet|
I cooked the catfish two ways, blackened and fried. Here are the directions for the fried catfish
Fish Tacos with Green Apple Slaw #Recipe, Blackened and Fried
- 2 pounds of catfish whiting or snapper would also work well
- 2 cups self-rising cornmeal mix a blend of cornmeal and wheat flour
- 2 Tablespoons lemon pepper
- 1 teaspoon hot paprika less if you don’t like it too hot, or use plain paprika
- Vegetable oil enough to fill your frying pan ½ an inch deep.
- Cut the fish into 1-1/2 by 4 inch pieces. Keep refrigerated until ready to use. In a gallon size ziptop bag add cornmeal mix, lemon pepper and hot paprika. Shake to combine.
- Heat vegetable oil in a skillet to 350° Add 5-6 (or whatever you can fit into your pan without overcrowding) fish pieces into bag of cornmeal mix and shake to coat.
- Fry the fish about 3 minutes per side, until golden brown. Drain the fish on a wire rack. Fry the fish in batches.
For the blackened catfish (make sure you have great ventilation) season the fish like in the recipe above but don’t use the cornmeal. Heat a cast iron skillet with one tablespoon of canola oil. Sear the fish over high heat for 2-3 minutes on each side.
Served it all up on flour tortillas with pickled green tomatoes for a little zest and spice. This dish is great for a week night since all you cook is the fish. You can make it even easier on yourself if you buy a bag of pre-shredded slaw…I won’t tell.