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Catfish Tacos with Tequila Cream Corn

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Catfish Tacos with Tequila Cream Corn
Food & Wine 1997 Annual Recipes
Food & Wine Books, Editor in Chief: Judith Hill,
 1998, American Express Publishing Corp.

8 servings

Jalapeño Rémoulade
1 small red bell pepper
4 medium jalapeno peppers
1/2 cup mayonnaise
1 tablespoon minced shallot
1 tablespoon finely chopped cilantro
1 tablespoon fresh lime juice
Kosher salt
Cayenne pepper

Catfish Tacos
2 1/2 pounds catfish fillets, cut lengthwise
into 4-by-1-inch strips
2 cups buttermilk
8 flour tortillas
3/4 cup masa harina or yellow cornmeal
1/3 cup yellow cornmeal
3 tablespoons cornstarch
Kosher salt
Canola oil, for frying

1/4 head of iceberg lettuce, finely shredded
1 tablespoon fresh lime juice
Kosher salt
Tequila Cream Corn (recipe follows)
2 cups pico de gallo or good-quality tomato salsa
1/4 cup grated cotija cheese or crumbled feta
1/4 cup cilantro leaves
1/2 cup sour cream

1. Make the Jalapeño Rémoulade: Preheat the broiler. Broil the red bell pepper and jalapeños until charred all over. Transfer to a bowl, cover
with plastic wrap and let cool. Remove the skin, cores and seeds and
finely dice. Transfer to a large bowl and stir in the mayonnaise, shallot, cilantro and lime juice. Season the rémoulade with salt and cayenne
and refrigerate for at least 1 hour or overnight.
2. Make the catfish tacos: In a large bowl, cover the catfish with the buttermilk and refrigerate for 1 hour. Heat a large cast-iron skillet.
One at a time, cook the tortillas over moderate heat until warmed
through, about 15 seconds per side. Stack the tortillas, wrap them
in aluminum foil and keep warm. On a large plate, combine the
masa harina, cornmeal, cornstarch and 1/4 teaspoon salt. Remove
the catfish strips from the buttermilk, shaking off any excess, and
coat them with the cornmeal mixture.
3. Heat 1/2 inch of canola oil in the large skillet. Working in batches, fry
the catfish over moderate heat, turning occasionally, until golden brown
and cooked through, about 4 minutes. Transfer the catfish to a wire rack
set over a baking sheet to drain.
4. In a medium bowl, toss the lettuce with the lime juice and 1/4 teaspoon
of salt. Spread a generous tablespoon of the jalapeño rémoulade on half
of each tortilla and top with the catfish and lettuce. Fold the tortillas.
Spoon the cream corn onto eight large plates and set a taco on top of
each. Garnish with the pico de gallo, cheese, cilantro and sour cream;
serve at once.

Tequila Cream Corn

About 2 cups

1 tablespoon unsalted butter
1 tablespoon minced shallot
1 tablespoon minced garlic
2 1/2 cups fresh or frozen corn kernels
1/2 small red bell pepper, finely chopped
3/4 cup heavy cream
2 tablespoons tequila
1/2 cup thinly sliced scallions
1/4 cup finely chopped cilantro
1 tablespoon fresh lime juice
Kosher salt

Melt the butter in a large skillet. Add the shallot and garlic and cook over moderate heat, stirring, until softened, about 1 minute. Add the corn and
red bell pepper and cook over moderately high heat just until tender, about
4 minutes. Add the cream and tequila and cook, stirring, until slightly thickened, 3 to 4 minutes. Just before serving, reheat the corn and
stir in the scallions, cilantro and lime juice. Season the corn with salt.
- George W. Brown, Jr.
(former chef – Seventeen Seventeen, Dallas, TX,
named one of America’s Best New Chefs of 1997)

Wine: 1995 Dry Creek Dry Chenin Blanc from California

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