Catfish Tacos


1 lb. catfish fillets, cut into 1-inch wide strips
1 c. shredded cabbage
1/2 c. chopped cilantro
1 c. corn meal
1 tbsp. chili powder
1 tbsp. Cajun seasoning
1/2 c. corn oil
24 small corn tortillas
1/2 c. mayonnaise
2 tbsp. salsa

Mix corn meal, chili powder and Cajun seasoning together in a shallow dish and set aside. Mix salsa and mayonnaise together and set aside. Heat oil in a large heavy bottomed skillet. Run catfish under cold water to moisten (you can also use milk or buttermilk to moisten the catfish) and dredge/coat catfish with corn meal mixture. Fry the catfish in heated oil until brown and crispy (about 3-4 minutes per side). Remove catfish from pan and drain off excess oil on paper towels. Heat tortillas by placing them in a dry non-stick skillet over med-high heat for about 30 seconds per side. Prepare the fish tacos as soon as the tortilla comes off the heat. To do so, stack two tortillas together, place a portion of shredded cabbage in center of tortilla, add a few catfish strips, top with some cilantro and spoon a tablespoon or so of mayonnaise and salsa dressing over the top. Fold tortilla in half and eat! Makes 4 servings.