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Catfish Tacos

Catfish tacos

I bought a big batch of cilantro this week.

Tasty tacos with homemade salsa (with lime!)

Ingredients

For the fish

  • 1lb cat fish fillet (cut into taco-sized chunks)
  • 1 beaten egg
  • 1/3 cup corn meal
  • 1/3 all purpose flour
  • 1-2 tbsp olive oil (for frying)
  • Salt and pepper

For the Salsa

  • 1/2 red onion diced fine
  • 2 small tomatoes, diced
  • 2-3 cloves of garlic (or to taste) chopped
  • 1/2 – 1 cup finely chopped cilantro
  • 1 tbsp chopped mint
  • Juice of 2 large limes
  • 1/3 cup olive oil
  • Salt and pepper to taste
  • Red pepper to taste (optional)

Don’t forget a package of corn tortillas.

How To

Chop or dice all the ingredients for the salsa, add salt and pepper (and red pepper if you like it hot), stir together with olive oil and lime juice in a bowl. Place in the refrigerator until you need it.

Cut your catfish fillets into chunks big enough to fit onto a taco. Season with salt and pepper.

To bread the fish for frying, arrange your fish, a shallow bowl with a beaten egg, a plate with the cornmeal and flour mixed, and a plate to hold the breaded fish.

With one hand roll a chunk of fish in the egg, shake off the excess (in the bowl, not on the floor you barbarian) and drop into the flour mixture. Using your other hand, roll the fish in the flour mixture until well coated, and place on the empty plate. Repeat until all fish are coated, unless you are just too tired and need a nap.

Heat a (cast iron preferably) skillet over medium-high heat on the stove. With the pan good and hot, add the oil. You’ll know the oil is hot enough when it flows around the pan like water, and you can see little ripples in the surface (from the convection of heat. Science!)

Fry the fish one side for about 4 minutes, turn the fish over, and fry the second side for another 2-1/2 to 3 minutes. Breading should be golden brown, and the fish should feel firm (e.g. done)

Warm up some tortillas in a dry skillet (or in the *shudder* microwave), and lay them out on a plate. Top with fish and a spoonful or four of the salsa.

Serve with cerveza, (or a dry white wine). Sombrero optional.