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vinegar water kosher salt pickling spice jalapenos red onion canola oil mayonnaise horseradish Cajun seasoning hot sauce lemon and Worcestershire salt mix In Strips salt Bay seasoning meal eggs corn corn tortillas
Viewed: 15 - Published at: 8 years agoIngredients
- 1/2 pounds Okra
- 1 cup Cider Vinegar
- 1 cup Water
- 2 Tablespoons Kosher Salt
- 3 Tablespoons Pickling Spice
- 4 whole Jalapenos, Thinly Sliced
- 1 whole Red Onion, Thinly Sliced
- 3/4 cups Canola Oil Mayonnaise
- 1/4 cups Horseradish Mustard
- 1 Tablespoon Cajun Seasoning
- 1 Tablespoon Louisiana Hot Sauce
- 1 Tablespoon Lemon And/or Pickle Juice
- 1 dash Worcestershire
- 1 dash Coarse Salt And Ground Black Pepper
- 14 ounces, weight Coleslaw Mix
- 1 pound Fresh Catfish Fillets, Patted Dry And Chopped In Strips
- 1 dash Coarse Salt And Ground Black Pepper
- 2 Tablespoons Old Bay Seasoning
- 2 cups Corn Meal
- 2 whole Large Eggs
- 2 Tablespoons Corn Or Canola Oil
- 8 whole Corn Tortillas, Lightly Toasted
Method
- For the pickled okra: Using a steamer or a pot set up for steaming, steam okra for 34 minutes.
- In the meantime, prepare a large bowl of ice water.
- Using a slotted spoon, remove okra from steamer and place it in the ice water until chilled.
- Thinly slice chilled okra.
- In a large bowl, whisk together vinegar, water, salt and pickling spice.
- Place okra, jalapenos and onion in a large canning jar (or in several small jars) and fill with pickling liquid and securely fasten the lid.
- Allow to refrigerate for at least 5 days (the longer, the better).
- For the slaw: Whisk together mayo, mustard, Cajun seasoning, hot sauce, lemon or pickle juice, Worcestershire, salt and pepper.
- Dress coleslaw mix.
- Taste and adjust seasoning, if necessary.
- (If too tart, add a dash of sugar.)
- For the catfish tacos: Season both sides of catfish fillets with salt and pepper.
- In a shallow bowl, mix together a pinch of salt and pepper and Old Bay seasoning with corn meal.
- In a separate, shallow bowl, lightly beat eggs.
- Heat oil in a cast iron skillet to medium-high heat.
- Dip catfish pieces, one at a time, into egg, then corn meal and place in the hot pan.
- Allow to cook 23 minutes each side, until batter is crispy.
- Place cooked catfish pieces on a plate lined with paper towel.
- Repeat until all pieces are cooked.
- Build tacos by distributing catfish pieces onto toasted corn tortillas and topping with slaw and pickled okra.
