Southern Catfish Tacos

For the pickled okra:
Using a steamer or a pot set up for steaming, steam okra for 3–4 minutes. In the meantime, prepare a large bowl of ice water. Using a slotted spoon, remove okra from steamer and place it in the ice water until chilled. Thinly slice chilled okra.

In a large bowl, whisk together vinegar, water, salt and pickling spice. Place okra, jalapenos and onion in a large canning jar (or in several small jars) and fill with pickling liquid and securely fasten the lid. Allow to refrigerate for at least 5 days (the longer, the better).

For the slaw:
Whisk together mayo, mustard, Cajun seasoning, hot sauce, lemon or pickle juice, Worcestershire, salt and pepper. Dress coleslaw mix. Taste and adjust seasoning, if necessary. (If too tart, add a dash of sugar.)

For the catfish tacos:
Season both sides of catfish fillets with salt and pepper. In a shallow bowl, mix together a pinch of salt and pepper and Old Bay seasoning with corn meal. In a separate, shallow bowl, lightly beat eggs.

Heat oil in a cast iron skillet to medium-high heat. Dip catfish pieces, one at a time, into egg, then corn meal and place in the hot pan. Allow to cook 2–3 minutes each side, until batter is crispy. Place cooked catfish pieces on a plate lined with paper towel. Repeat until all pieces are cooked.

Build tacos by distributing catfish pieces onto toasted corn tortillas and topping with slaw and pickled okra.