FRIED BLACKENED CATFISH TACOS w/ LANE'S CORN SALSA

By Rachel Davis

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FRIED BLACKENED CATFISH TACOS w/ LANE'S CORN SALSA

NOTE: Use any fish of your choosing. We aren't your mum!

 

Ingredients

Fresh Catfish Fillet or any fish of choice

Flour

Eggs

Milk

Lane's Blackening Seasoning

Frying/Cooking oil

 

Corn Salsa

Corn

Lane's Sorta White BBQ Sauce

Lane's One-legged Chicken Buffalo Sauce

Red Capsicum

Onion

Coriander

Jalapeno

Directions

  1. Clean and slice Catfish fillets to the size you desire (nuggets or strips)

  2. In a bowl add 1 to 2 cups flour, 1 to 2 tbsp Lane's Blackening Seasoning, and mix

  3. In a separate bowl mix 2 to 3 eggs, 1/2 cup milk

  4. Dry wet dry method - take catfish strips and roll in flour mix, then place in egg mix, then back to flour mix. Place in a container. Repeat for all pieces. Season with Lane's Blackening Rub.

  5. Refrigerate for 1 hour

  6. In a cast iron skillet fill about an inch deep with Frying/cooking oil (we used peanut oil) and heat to 350F or 180C

  7. Once you reach temperature drop your catfish strips in the oil and flip a few times. You will want to get a nice golden brown and the internal temperature of the catfish should be at 145f/63c. It should take about 5 minutes,

  8. Once fully cooked place on a rack to drain with paper towel

  9. Create your tacos - place catfish on your tortilla and add Lane's Corn Salsa, coriander, and a drizzle of Sorta White or One-legged Chicken for some spice.

Lane's Corn Salsa

  1. Take a fresh piece of corn and cut the kernels off, dice half of an onion, dice 1/4 of a red capsicum, dice a medium jalapeno, and place in a bowl (add a bit of coriander)

  2. Add 2 tbsp Lane's One-legged chicken buffalo sauce and 2 tbsp Lane's Sorta white BBQ sauce (You will need to eye ball this, you don't want to end up with soup. Add less to start, you can always add more)