Southern-Style Fish Tacos

Southern-Style Fish Tacos
Photo by www.myrecipes.com

Ingredients

  • CRISCO Canola Oil
  • 3 large limes, divided
  • 1 cup thinly shredded purple cabbage
  • 1 cup thinly shredded green cabbage
  • Bottled salsa
  • 2 teaspoons salt
  • 1 ½ cups yellow cornmeal
  • + 9 more ingredients
    • 1 teaspoon garlic powder
    • 2 tablespoons dried parsley flakes
    • 2 teaspoons lemon pepper
    • 2 teaspoons ground red pepper
    • 8 (6-inch) corn or flour tortillas, warmed
    • 2 tablespoons paprika
    • Toppings: ripe avocado slices, diced and seeded ALABAMA Tomatoes, chopped fresh cilantro
    • 4 (6-ounce) catfish fillets, cut into 1-inch-thick strips
    • Ranch Salad Dressing

1. Squeeze juice of 1 lime over fish. Combine cornmeal and next 6 ingredients in a large zip-top plastic freezer bag. Pat fish dry with paper towels, and place in bag, shaking to coat. 2. Pour oil to a depth of 1 1/2 inches in a large deep skillet; heat to 325°. Fry catfish, in batches, in hot oi...

View full recipe at My Recipes

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