Ingredients

Coleslaw:

3 cups angel hair coleslaw mix
1/2 cup thinly sliced red onion
4 radishes, thinly sliced
3 tablespoons minced fresh cilantro, optional
2 tablespoons fresh lime juice (about 2 limes)
1 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon cracked black pepper

Creamy Remoulade Sauce:

1 cup sour cream
1 clove garlic, minced
3 green onions, minced
1 tablespoon Dijon mustard
3 teaspoons fresh lemon juice
2 teaspoons chopped fresh dill

Catfish:

Vegetable oil, for frying
1 (15-ounce) catfish fillet
1 1/2 cups cornmeal
1 to 2 tablespoons Cajun seasoning

6 to 8 Fried Taco Shells, recipe follows
Sliced avocado, optional
Lime wedges, optional

Fried Taco Shells:

Vegetable oil, for frying
6 to 8 corn tortillas

Directions

For the coleslaw: In a medium bowl, combine the coleslaw mix, red onions, radishes, and cilantro. In a small bowl, whisk together the lime juice, honey, salt, and pepper. Add to the coleslaw mixture, tossing gently to coat.

For the remoulade: In a small bowl, combine the sour cream, garlic, green onions, mustard, lemon juice, and dill. Cover and refrigerate until needed.

For the catfish: In a large Dutch oven, pour the oil to a depth of 2 inches and heat to 350 degrees F.

Cut the catfish into strips. Combine and whisk together the cornmeal and Cajun seasoning. Coat the catfish strips in the cornmeal mixture.

Fry the catfish, in batches if necessary, until golden brown, 2 to 3 minutes. Drain on paper towels. Place 2 to 3 catfish strips in the center of each Fried Taco Shell. Top each evenly with the coleslaw mixture. Dollop with the remoulade. Serve with sliced avocado and lime wedges, if desired.

Fried Taco Shells:

Heat the oil in a Dutch oven to 350 degrees F.

Place the tortilla into the oil, folding into a taco shape using heatproof tongs. (You will have to hold its shape with the tongs while it fries.) Fry until golden brown, 2 to 3 minutes. Drain on paper towels.

Recipe Courtesy of Paula Deen