Cat Fish
Taco’s
Natalie
Pozniak’s Blog
1-2 filets
of your choice white fish cut into bite size pieces (we used catfish filets)
Corn or
Flour tortillas
Sour
cream
Cheese
Peanut
Oil
For the Beer batter:
·
1
cup flour
·
¼
cup of cornmeal
·
1/2
bottle of your favorite beer
·
1
tsp salt
·
1
tsp pepper
·
1
tsp season salt
Mix all ingredients
together and set aside until ready to fry the fish.
For the slaw:
·
1/2
head of cabbage thinly chopped
·
1/4
cup of ranch dressing
Mix all ingredients
together and place in refrigerator until ready to use.
For the pico de gallo:
·
2
roma tomatoes, seeded and chopped
·
1/3
cup finely chopped red onion
·
1
jalapeno, seeded and finely chopped
·
Small
handful of cilantro, chopped
·
Juice
of 1/2 a lime
·
Salt
Mix all ingredients
together and place in refrigerator until ready to use.
For the Guacamole:
·
1
avocado
·
1/4
cup chopped onion
·
1/2
jalapeno, seeded and finely chopped
·
1/4
cup sour cream
Mix all ingredients
together and place in refrigerator until ready to use. Place saran wrap on top
of guacamole to help it from turning
To Fry
the fish heat peanut oil until temperature reaches about 350 degrees. Take the
cut up fish and place into the beer batter. Coat evenly and then place into the
oil. Should only take a few minutes to get golden brown coating. Place on a
paper towel until finished with all the frying.
Take tortilla
and fill up with all the ingredients of your choice.
Enjoy!
