Catfish Tacos

1 pound catfish fillets, cut into strips about 1 inch wide

1 cup shredded cabbage (you can use a knife or a coarse grater)

1/2 cup chopped cilantro

1 cup corn meal

1 T chili powder

1 T Cajun Seasoning

1/2 cup corn oil

24 small corn tortillas

1/2 cup mayonnaise

2 T salsa

In a shallow dish mix corn meal, chili powder and Cajun seasoning together. Set aside.

Mix salsa and mayonnaise together. Set aside. Heat oil in a large heavy bottomed skillet. Run catfish under cold water to moisten (you can also use milk or buttermilk to moisten the catfish)

and dredge/coat catfish with cornmeal mixture.Fry the catfish in heated oil until brown and crispy (about 3-4 minutes per side).

Remove catfish from pan and drain off excess oil on paper towels.

Heat tortillas by placing them in a dry non-stick skillet over med-high heat

for about 30 seconds per side, or by palcing them directly over the flame of

a gas burner (this takes even less time, so watch them carefully so they don't burn).

Prepare the fish tacos as soon as the tortilla comes off the heat. To do so, stack

two tortillas together, place a portion of shredded cabbage in center of tortilla,

add a few catfish strips, top with some cilantro and spoon a tablespoon or so of

mayonnaise and salsa dressing over the top. Fold tortilla in half and eat.

Serves 4