| Level: | Intermediate |
| Total: | 55 min |
| Active: | 55 min |
| Yield: | 6 to 8 appetizer servings |
Ingredients
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- Juice of 2 limes (1/4 cup)
- 1/4 teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 1/2 green cabbage, sliced (about 8 cups)
- 1/2 cup packed fresh cilantro leaves, chopped
- Canola oil, for frying
- 1 pound catfish or other firm white fish fillets, cut into 1-by-2-inch pieces (about 24 total)
- 3 teaspoons taco seasoning
- 1 cup breadcrumbs
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 large egg
- 1/4 cup pilsner or lager beer
- 1/4 cup hot sauce, plus additional for assembly and serving
- Four 10-inch tortillas, such as flour, spinach or sun-dried tomato
- 1 avocado, sliced
- 1 cup crumbled tortilla chips
- 1/2 cup thinly sliced radishes
Instructions
- Combine 1/4 cup sour cream, the mayonnaise, lime juice, cayenne, salt and pepper in a large bowl. Add the cabbage and cilantro and toss to combine. Cover and refrigerate until ready to serve.
- Heat 1/2 inch of the oil in a cast-iron skillet to 345 degrees F. Lay out the fish pieces and pat dry with a paper towel. Sprinkle them with salt, pepper and 1 teaspoon taco seasoning.
- Combine the breadcrumbs, flour and baking powder in a bowl and sprinkle with salt and pepper. Combine the egg, beer, hot sauce and remaining 2 teaspoons of taco seasoning in a second bowl. Dip the fish in the egg mixture, letting any excess drip off, and dredge in the flour mixture. Working in batches, fry in the hot oil, turning once, until golden brown, 3 to 5 minutes total. Remove with a slotted spoon or tongs and place on a paper towel-lined plate. Season with salt.
- Lay out 1 tortilla on your work surface. Pile the following ingredients on top of each other in the middle of the tortilla in this order: 1 cup slaw, 6 pieces of the fried fish, a quarter of the avocado slices, a quarter of the crumbled tortilla chips and a quarter of the radishes. Smear 1 tablespoon of the remaining sour cream on the tortilla next to the avocado and add a few dashes of hot sauce; this will act as the glue to keep help keep everything together.
- Carefully roll up the tortilla into a burrito and place seam-side down on your work surface. Insert 6 evenly-spaced skewers crosswise through the roll. Using a serrated knife, trim and discard the very ends of the roll (or eat them), and then slice between the skewers to create 6 skewered rounds. Repeat with the remaining ingredients.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 726 |
| Total Fat | 57 g |
| Saturated Fat | 7 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 6 g |
| Sugar | 5 g |
| Protein | 18 g |
| Cholesterol | 62 mg |
| Sodium | 721 mg |
Reviews
The best fish tacos!
This fish is amazing! The dredging station was a little different than I’ve done in the past but it turned out flavorful and crunchy and delicious! Slaw was great too. I just made regular fish tacos, no wrap.
the best fish tacos I have ever tasted and I made them, my 17 yr old son and husband loved them and didn’t stop raving about them.
looks really good for a party,will try this soon
I have been making fish tacos for the past 25 years. This recipe for fish was the best; light, easy and very tasty…it’s a keeper.
This recipe appealed to me because it was something I have never tried to do at home-fry fish. I loved it, my husband loved it, and my kids loved it. I used this recipe just for the how to fry catfish directions and not the taco wrap, though it sounds delicious. I love fried catfish, but I never had it before with this type of crust, I think this is better!
Much quicker than 45 minutes to make as stated. My husband said this was the BEST fish taco recipe that I have made yet. Keeper-