Makes 8 or more Tacos
YouTube instructional video is at the bottom
What you’ll need
1 or 2 pounds Louisiana catfish
1 or 2 pound fresh Louisiana shrimp (Peeled, cleaned and deveined)
Yellow Cornmeal
All purpose flour
Vegetable or canola oil
1 head ice berg lettuce
1 or 2 large tomatoes
1 large lemon
Large eggs
Mayonnaise
Sour cream
Liquid smoke
Vinegar
Worecestershire sauce
Hot Sauce
Sweet relish
Honey
6 inch soft flour tortillas
Seasonings
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s Seafood magic
Onion powder
Garlic powder
Zatarain’s crab boil
Preparation of ingredients
Seafood
Step 1- Cut Catfish fillets into strips. Add Catfish Strips and Shrimp tails into 2 separate bowls. Add 1 1/2 teaspoons Tony Chachere’s creole seasoning, 1/2 to 1 teaspoon Chef Paul’s Seafood magic and squeeze half of a lemon into each bowl. Coat seasonings onto seafood with hands. Make sure you use a mesh strainer when squeezing the lemon into the bowls of seafood. Cover each bowl with a lid and place into fridge for 1 hour or overnight.
Vegetables
Step 2- Rinse 1 or 2 large tomatoes. Cut each tomato in half and remove the insides of the tomato. Dice the outside portion of the tomato and place into a small bowl. From there add it into the fridge.
Step 3- Cut a small amount of Ice berg lettuce into small strips. Add lettuce into a strainer and rinse with cold water. Add into a salad spinner and remove the water and moisture from the lettuce. From there, add the lettuce into a small or medium sized bowl. Place into fridge.
Sauce
Step 4- Add 1/2 cup Mayonnaise, 1/3 cup sour cream, 2 teaspoons vinegar, 2 teaspoons worecestershire sauce, 1/2 teaspoon liquid smoke, 1/2 teaspoon hot sauce or cayenne pepper, 1 tablespoon sweet relish, 2 teaspoons honey, 1/2 teaspoon Tony Chachere’s creole seasoning, 1 teaspoon onion powder and 1/2 teaspoon garlic powder. Stir with whisk until combined. Once done, place into fridge.
Preheat fire to medium high heat.
Preheat Deep fryer to 350 degrees.
Step 5- Add Vegetable or Canola oil into a 4 quart pot or deep fryer. You may need more oil depending on the size of the pot or deep fryer. Let get hot for 20 to 25 minutes or until temperature of the oil reaches 350 degrees F.
Egg mixture
Step 6- Add 4 large eggs, 1/2 teaspoon Tony Chachere’s creole seasoning and 1/2 teaspoon Zatarain’s crab boil. Stir with whisk until combined and set aside.
Cornmeal All purpose flour mixture
Step 7- Add 1 1/2 cups yellow cornmeal, 1 1/2 cups all purpose flour, 2 teaspoons salt, 1 1/2 teaspoons black pepper, 2 to 3 teaspoons onion powder, 2 to 3 teaspoons garlic powder, 3 teaspoons Tony Chachere’s creole seasoning, and 1 1/2 to 2 teaspoons Zatarain’s crab boil into a large bowl. Stir all ingredients together and set aside.
Frying the fish and shrimp
Step 8- Add Catfish strips and shrimp into egg mixture and apply a thin coating. Add seafood into seasoned Cornmeal and All purpose flour batter. Cover bowl with lid and shake to lightly coat seafood with seasoned batter. Add into hot oil and let fry for 3 to 4 minutes. Once done, transfer seafood onto cooling rack and let cool for 5 to 10 minutes.
Assembling your tacos
Step 9- Add Fried Catfish and Shrimp on to Soft flour tortillas. From there add lettuce tomato and pour sauce on top and serve.
YouTube instructional video
