CATFISH TACOS ENJOY DAN:

                                     CATFISH TACOS by CHEF DAN:

Serves 4

JALAPENO COLESLAW:

2-cups EACH thinly sliced red & green cabbage

1-red onion, thinly sliced

2-tablespoon pickled jalapenos, chopped

1/3-cup Mexican sour cream

1-teaspoon honey

1-tablespoon liquid from pickled jalapenos

CATFISH:

 1-(16 Oz) catfish fillet

Salt and black pepper to taste

3/4-cup EACH flour, and cornmeal

1-1/2-teaspoons creole seasoning

3/4-teaspoon cayenne pepper

1/2-cup buttermilk

1-egg lightly beaten

2-tablespoons grape seed oil

4 corn tortillas

TOPPING:

2-radishes, cut into matchsticks

2-cups shredded cabbage

2 avocados, thinly sliced

2 tomatoes, diced

Fresh lime wedges

Salsa, cilantro, jalapenos

DIRECTIONS:

1.   Combine both cabbages, onion, and pickled jalapenos in a bowl.

2.   In another bowl, whisk together sour cream, honey and jalapeno liquid.

3.   Add to cabbage mixture; stir to combine, season with salt & pepper.

4.   In a shallow dish, combine flour and next 3 ingredients:

5.   In another bowl, whisk together buttermilk and egg.

6.   Cut cat fish into 1-inch strips and season with salt & pepper.

7.   Dip catfish in buttermilk mixture and then coat in cornmeal mixture.

8.   Heat oil in a skillet over medium-heat and when sizzling.

9.   Add catfish fillets and cook until golden brown about 2-3-minutes.

10  Drain on paper towel-lined plate.

11  Warm the tortillas the way you want.

12  Place a couple of catfish on each tortilla and top with slaw you’re your favorite toppings.

ENJOY DAN:                                                        COURAGE STRENGTH HOPE!!