3 large limes, divided
4 (6-ounce) catfish fillets, cut into 1-inch-thick strips
1 ½ cups yellow cornmeal
2 tablespoons dired parsley flakes
2 tablespoons paprika
2 teaspoons ground red pepper
2 teaspoons lemon pepper
1 teaspoon garlic power
CRISCO canola oil
8 corn tortillas, warmed
2 cups thinly shredded green cabbage
1 cup thinly shredded purple cabbage
Top with Doc’s Salt-Free Hot Sauce
Optional: ripe avocado slices, diced and seeded Alabama tomatoes, chopped fresh cilantro
1. Squeeze juice of 1 lime over fish. Combine cornmeal, parsley flakes, paprika, red pepper, lemon pepper, and garlic power in a large zip-lock plastic bag. Pat catfish dry and place in bag, shaking to coat.
2. Pour 1 ½ inches of oil in a large deep skillet and heat to 325 degrees. Fry the catfish in batches in hot oil for 2 to 3 minutes or until crispy and golden brown. Drain the catfish on paper towels.
3. Place the catfish in warmed tortillas and top evenly with cabbage, hot sauce, and other ingredients. Cut the remaining 2 limes into wedges and serve with the tacos.
4. Add as much Doc’s Salt Free Hot Sauce and Enjoy!
Photo and recipe sourced from http://www.myrecipes.com/recipe/southern-style-fish-tacos