Photo: Greg Dupree; Food Styling: Torie Cox: Prop Styling: Mindi Shapiro Levine
Active Time
35 Mins
Total Time
35 Mins
Yield
Serves 4

How to Make It

Step 1

Prepare the spicy rémoulade: Stir together all spicy rémoulade ingredients in a small bowl. Cover and chill until ready to serve.

Step 2

Prepare the Cajun pico: Toss together all Cajun pico ingredients in a medium bowl. Cover and chill until ready to serve.

Step 3

Prepare the catfish: Stir together flour and 1 teaspoon each of the salt and black pepper in a shallow dish. Whisk together eggs and water in a second dish. Stir together cornmeal, 1 teaspoon of the salt, and remaining 1 teaspoon black pepper in a third dish. Sprinkle catfish with remaining 1/4 teaspoon salt. Dredge catfish strips, 4 at a time, in flour mixture, shaking off excess; dip in egg mixture, and dredge in cornmeal mixture, shaking off excess. Place on a wire rack in a rimmed baking sheet.

Step 4

Pour oil into a Dutch oven, and heat to 350°F. Fry catfish strips, in batches, in hot oil until done, 4 to 5 minutes. Drain on a wire rack over paper towels. Place 2 catfish strips, 1 tablespoon of the rémoulade, and 1 1/2 tablespoons of the pico in each tortilla. Serve immediately.

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