FRIED BLACKENED CATFISH TACOS w/ LANE'S CORN SALSA
NOTE: Use any fish of your choosing. We aren't your mum!
Fresh Catfish Fillet or any fish of choice
Lane's Blackening Seasoning
Lane's Sorta White BBQ Sauce
Lane's One-legged Chicken Buffalo Sauce
Clean and slice Catfish fillets to the size you desire (nuggets or strips)
In a bowl add 1 to 2 cups flour, 1 to 2 tbsp Lane's Blackening Seasoning, and mix
In a separate bowl mix 2 to 3 eggs, 1/2 cup milk
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.
Refrigerate for 1 hour
In a cast iron skillet fill about an inch deep with Frying/cooking oil (we used peanut oil) and heat to 350F or 180C
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,
Once fully cooked place on a rack to drain with paper towel
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
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)
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)