Culinary Resource Team member Chef Patrick Mitchell shares his recipe for Catfish Tacos using our Admiral of the Fleet Catfish.
1 ea Admiral of the Fleet Catfish Fillet (5-7oz)
1 Tbsp Clarified Butter
1 Tbsp McCormick’s Bayou Cajun Seasoning
3 ea 4” Flour Tortillas
¼ C Pico de Gallo
1 C Shredded Cabbage
3 ea Lime wedges
¼ C Cilantro lime Aioli
12 ea Cilantro leaves
Place catfish fillet on a buttered pan and season with the Bayou Cajun seasoning. Place in a 350°F oven and bake for about 3 to 5 minutes, depending on thickness, until cooked through. (the fish can also be cooked on the flat top or in a sauté pan).
When the fish is cooked, cut into strips and begin to build the tacos.
Place 2 – 3 strips of fish in a flour tortilla then top with some Pico de Gallo then top with some of the shredded cabbage. Finish with a drizzle of cilantro aioli and top with fresh cilantro leaves.
Serve on a plate with fresh lime wedges.