This crispy, spicy catfish makes the perfect companion to the vegetable crunch of the mellow cabbage slaw.
Cooking Light JUNE 2000
To prepare the slaw, combine the first 4 ingredients in a bowl; cover and chill.
To prepare the wraps, combine flour and next 7 ingredients (flour through red pepper) in a shallow dish. Dredge fillets in flour mixture. Melt the butter in a large nonstick skillet over medium-high heat. Add fillets; sauté 5 minutes. Turn fillets over; cook 4 minutes or until fish flakes easily when tested with a fork.
Heat the tortillas according to package directions. Cut each catfish fillet lengthwise into 4 pieces. Arrange 4 fillet pieces on each tortilla; top each serving with about 3/4 cup slaw, and roll up.
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