Prep time: 15 Minutes
Cook time: 15 Minutes
Peanut oil, for frying
2 cups Sea Salted Nutty Corn®
Kosher salt and freshly ground black pepper
1 pound catfish, or other firm flesh white fish
4 corn tortillas
1/4 head napa cabbage, shredded
4 oz. radishes, trimmed & thinly sliced
Chipotle-Lime Sour Cream (recipe follows)
Lime wedges, for garnish
1. To fry the fish: Fill a large heavy bottomed pot about 1/3 full of peanut oil. Heat to 375 degrees F.
2. Pulverize the Nutty Corn® in a food processor until they are coarsely ground. Set aside 2 tablespoons of the ground corn nuts to use as garnish. While the oil is heating, put the corn nut crumbs into a shallow dish. Break the eggs into another shallow dish, season with salt and pepper, and beat them with 1 tablespoon of water. Cut the fish into 1-inch wide strips. Dip them into the egg, then coat them well with the breadcrumbs. Set aside and let them rest for 10 minutes. Cook the fish a few pieces at a time until golden brown and cooked through, about 3 to 5 minutes. Drain on paper towels.
3. To make the tacos: Heat a dry cast iron skillet over medium heat. Warm a corn tortilla in the pan until it softens, about 30 seconds. Place a fish strip on it, top with some of the shredded cabbage, radishes, and a big dollop of Chipotle-Lime Sour Cream. Squeeze on some lime juice, roll up, and eat!
Chipotle-Lime Sour Cream:
1½ C Sour cream
1 canned chipotle chili pepper in adobo sauce
Juice of ½ lime
Kosher salt and freshly ground black pepper, to taste
Put the sour cream, peppers, and lime juice in a blender and process to a puree. Refrigerate the sour cream for 1/2 hour to let the flavors to blend; taste and adjust seasoning with salt and pepper.