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Posted in: Seafood
Prep Time:
35 Minutes
Marinade Time:
30 Minutes*
Serves:
4
Grill time:
15 Minutes

Fried Catfish Tacos

With Spicy Sour Cream And Avocado Coleslaw

Posted on by Andrea Alden
Fried Catfish Tacos
Serves 4
Prep Time:
Marinade Time: 30 Minutes*
Grill time: 15 Minutes
There's a bit of a story with these Fried Catfish Tacos With Spicy Sour Cream And Avocado Coleslaw. When I was a lot younger, back in my picky eater days, I was watching a show whose main characters were focused on a Mexican family and fish tacos. They were obsessed with fish tacos. I couldn't dream of ever contaminating my tortillas with fish! Fast forward many years, and I have to try making these tacos. What happened? I still remember the revulsion of my younger self. However, I am now older an adult and have more adventurous tastes. Right? Honestly, these were delicious. The fish was crispy on the outside, well seasoned inside. The coleslaw with cheese on top, ohhh and the cream sauce bringing it all together... It was fishy heaven wrapped in a tortilla. Or something. Eat it yourself. You will understand. 
Deep Fry
Deep Fry
Drain on paper towel
Drain on paper towel
A squirt of fresh lime
A squirt of fresh lime

Fried Catfish Tacos

Serves: 4       Total Time: 50 Minutes

Ingredients

  • 1 lb. catfish fillets, approx. 3
  • 2 bottles Mexican beer,
    like Dos Equis  or Corona
  • 1 tbsp. Taco Seasoning
  • 6 soft tortillas
  • 1 lime cut into wedges
  • 1 cup shredded Monterey Jack
  • handful of cilantro for garnish
  • 4 cups oil for frying

Spicy Sour Cream

  • 1/2 cup of sour cream
  • 1 tsp. season salt
  • 1 tbsp. Taco Seasoning
  • 1 minced birds eye chili

Avocado Coleslaw

  • 2 cups shredded red cabbage 
  • 1/2 cup shredded radicchio 
  • 1/2 of a red onion, sliced
  • 1 large carrot, julienned
  • 1/2 cup mayonnaise
  • 1 ripe avocado
  • 2 tsp. apple cider vinegar
  • 2 tsp. yellow mustard
  • 2 tbsp. sugar
  • 1 tbsp. olive oil

Beer Batter

  • 1 cup of all purpose flour
  • 1 tsp. season salt
  • 1 tsp. sugar
  • 1 tsp. garlic powder
  • 1/2 tsp. baking powder
  • 1 cup of beer

Directions

Step 1
Slice the catfish fillets in half, giving yourself long, thin fish chunks. In a medium bowl, or a ziploc bag, pour 1 1/2 cups of beer, the juice from one wedge of lime, with 1 tbsp. of taco seasoning. Add the fish to the beer-seasoning mix. Refrigerate while you prep everything else. *This will take approximately 30 minutes once you have the fish marinating.*
Step 2
In a small bowl, combine the sour cream, season salt, taco seasoning, and birds eye chili. Whisk until combined.
Step 3
For the Coleslaw, combine the shredded cabbage, radicchio, carrot, and onion in a bowl. In a separate bowl, mash the avocado until it's smooth. Whisk in the mayonnaise, vinegar, mustard, sugar, and olive oil. Season to taste with salt and pepper. Toss the avocado dressing with the coleslaw until evenly coated. Refrigerate until you're ready to serve.
Step 4
Pour the oil into a deep walled pot, or Stainless Steel Wok. Place this over medium high heat on your grill's side burner. Preheat the grill to low using only one burner. You will be using it to keep the fish warm as you work in batches.
Step 5
To make the beer batter, stir together the flour, salt, sugar, garlic powder, and baking powder. Pour in 1 cup of beer, whisking until smooth, but don't over mix.
Step 6
Remove the fish from the marinade, discarding the marinade. Bring the fish and the batter outside, along with a cookie tray with paper towel, and some tongs.
Step 7
Dip the fish into the batter, turning to coat. Fry each fillet one at a time, for about 2 minutes per side. Remove from the oil and place onto the paper towel lined cookie tray, over indirect heat while you cook the remaining fish.
Step 8
To serve, lay down a bed of coleslaw, followed by a hot fish fillet. Top that with shredded jack cheese, a generous helping of spicy sour cream, and topped with a sprinkling of cilantro and a squeeze of lime.
Garnish with cilantro
Garnish with cilantro
Get closer to enjoy the aroma
Get closer to enjoy the aroma
Dive in
Dive in
I have finally done it. I have tried and cooked Fried Catfish Tacos With Spicy Sour Cream And Avocado Coleslaw, and you know, they weren't bad at all. Very good actually. Like fish and chips in a tortilla I guess. I am seriously not doing this justice. You really need to eat this to understand. 

I do any and all deep frying outside on the side burner of my grill for two reasons. One - so I don't make a huge mess inside. Two - so that I don't make a smell inside either. No one wants their home to smell like a fish and chip shop. When you deep fry on the grill, you can easily just wipe down the side shelf and the surrounding area. Deep frying in a kitchen requires a whole deep cleaning of the the stove, counters, floors, cabinets...well you get the idea.

What do you use your grill to cook that isn't actually grilling? Tell us in the comments below.

Happy Grilling!



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