Ultimate Fish Tacos

1. Cut the 5 Catfish Fillets into 20 smaller fillets. Each whole fillet will make 4 pie-shaped fillets.

2. Prepare for stovetop frying with 1/2 inch of vegetable oil in your frying pan. Heat oil to 350 degrees F. NOTE: Take extra safety precautions to maintain the proper oil temperature.

3. As you heat the oil, set-up a dredging station of lightly beaten eggs in one container and fish-fry mixture in another. Dredge the mini fillets through the egg and then the seasoned fish-fry mix, and into the oil.

4. Cook in batches small enough to maintain the oil temperature. Cook until the fish turns a rich medium brown as shown in the photo. Remove to drain on paper towels or a wire drain rack. Repeat until all the fish is cooked. (No sampling!)

5. There are thousands of ingredient combinations, so dinner at our house becomes a “Build Your Own Fish Taco Fiesta.” Prepare bowls for all the table-side ingredients: avocados, cilantro, mild cheddar cheese, salsa, chopped tomatoes, bell pepper slices, jalapeno peppers, sour cream.

6. Provide flour tortillas and lime slices on each plate.

Substitutions

1. You may use tilapia instead of catfish.

2. Traditionalists use thinly shaved cabbage rather than lettuce. Our family prefers lettuce.

3. You may substitute fresh for the pickled jalapeno peppers. Be sure to remove the seeds, slice thin and remember your hands are covered in the juice from the jalapeno peppers. So steer clear of your eyes.

Sides

Serve with traditional Tex-Mex favorites such as rice, corn chips and charro beans.

Note: Man! That fish is really hot if you try to sample it right out of the frying pan!