Men… there’s a song from the Forester Sisters with a punchline, “you just can’t shoot ‘em”!
That’s how I felt about Big Daddy the other night, I can’t shoot him, but I really did want to kick him in the shins! With the move, all the take-out food, being worn out and grumpy, I was finally at the stage where I wanted desperately to cook. No burgers, no pizza, no fries, just cook SOMETHING decent. I’d been missing catfish and wanted a jam-up, good for the soul, Catfish Taco. As the filets thawed, I made a wonderful red cabbage slaw mixed with broccoli slaw, poppy seeds, a little mayo to bind, and got ready.
In walked his Royal Highness and had the nerve to heave his shoulders when I told him what we were having tacos!!
“I had tacos for lunch.”
Well, buddy boy, these are BETTER: fresh, no greasy meat or stale cheese. So I fired back, “Don’t eat it, you can have an old fonky plate dinner!”
It wasn’t really fonky, I was so in hopes he’d appreciate the fresh crunch of the slaw, the pan-sautéed catfish, not deep fried, seasoned with just enough Paul Pruhomme’s Blackened Redfish Magic in a little flour, fresh avocado, juicy lime slices for garnish, and a tasty salsa casera for a little kick. Only thing I forgot at the store were a couple of fresh jalapenos, perfect to dice and give a little heat and texture.
Gist of the story?? He had his dinner, I had mine, I cleaned up the kitchen and went off to dreamland. More cooking to come, because I want to catch some bass and some bream. I’m ready for FISH, and lots of grilling, of course!
Tip for soft flour tortillas: put in dry skillet on medium high for 10 to 15 seconds on each side. This heats them beautifully, provides a little crunch because they sorta puff up and get little roasted/toasted spots on them.
The slaw
Ingredients
¼ of purple cabbage, thinly sliced
½ small bag of broccoli slaw
Just enough mayo to bind
½ to 1 whole fresh jalapeno, finely diced (if you love the heat)
What to Do
Mix together!
P.S. I did top Twit’s slaw with a little Weigant salad dressing, seemed to soothe the beastly soul! It’s full of garlic, and the recipe is in the feed.
The Taco
Ingredients
Catfish filet (1 per person)
½ cup flour
1 tablespoon Paul Prudhomme’s Blackened Redfish Magic
1 avocado
1 lime
4 tablespoons butter
Tortillas (corn or flour, your preference)
Cheese
What to Do
Melt the butter in a deep pan over medium-high heat. Mix the flour and seasoning in a plate then dredge the filets through it and place in the pan. Saute for about four-minutes on both sides until cooked through.
Now just assemble your taco. You can cut up the filet or flake it, there’s no wrong way. Then nestle in some sliced, fresh avocado, salsa and cheese and a squeeze of lime. If you’re really adventurous top with the slaw. Enjoy the crunch!
I topped my taco with a little shredded Monterey Jack, but most groceries now carry a great variety of Mexican cheeses if you want to be authentico!!
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