Made with AI
Beaumont Catfish Nugget Tacos
40 min 736 kcal per serving Medium
Ingredients
4 Servings
- catfish fillets600 g
- corn tortillas8 pieces
- shredded cabbage1 cup
- pico de gallo0,5 cup
- light sour cream0,25 cup
- cornmeal1 cup
- buttermilk0,5 cup
- vegetable oil for frying0,5 cup
- chili powder1 teaspoon
Instructions
- 1
Cut the catfish fillets into bite-sized nuggets and set aside.
- 2
In a shallow bowl, combine the buttermilk and catfish nuggets. Let them soak for 10 minutes.
- 3
In another bowl, mix the cornmeal and chili powder.
- 4
Remove the catfish nuggets from the buttermilk, allowing excess to drip off, and dredge them in the cornmeal mixture until well coated.
- 5
Heat the vegetable oil in a large skillet over medium-high heat.
- 6
Fry the catfish nuggets in batches for 3-4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
- 7
Warm the corn tortillas in a dry skillet or microwave until pliable.
- 8
To assemble the tacos, place a layer of shredded cabbage on each tortilla, top with several catfish nuggets, a spoonful of pico de gallo, and a drizzle of light sour cream.
- 9
