Kardea Brown's Catfish Tacos | Delicious Miss Brown

There's nothing better than fish tacos in the summertime! Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/34Fuf7V Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Catfish Tacos RECIPE COURTESY OF KARDEA BROWN Level: Easy Total: 45 min Active: 35 min Yield: 4 servings Ingredients Catfish: 1 cup whole buttermilk 2 tablespoons seafood seasoning, such as Old Bay 2 teaspoons chipotle powder Kosher salt and freshly ground black pepper 1 pound skinless catfish fillets, cut into strips 1 cup fine yellow cornmeal 1 cup all-purpose flour Canola oil, for frying Eight 6-inch yellow corn or flour tortillas Limes, quartered, for garnish Fresh cilantro, for garnish Sliced red onions, for garnish Fiesta Slaw: 1/4 cup mayonnaise 1/4 cup Mexican crema (or sour cream) 2 tablespoons fresh lime juice (from about 1 lime) 1/2 teaspoon paprika 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 dashes hot sauce 2 cups shredded red cabbage 2 cups shredded savoy or napa cabbage 2 tablespoons chopped fresh cilantro 4 rainbow carrots, grated 2 green onions, sliced Directions For the catfish: Whisk together the buttermilk, 1 tablespoon of the seafood seasoning, 1 teaspoon of the chipotle and 1/2 teaspoon each salt and pepper in a medium bowl. Add the fish, cover and let soak, refrigerated, for 10 to 15 minutes. For the fiesta slaw: While the fish is soaking, whisk together the mayonnaise, crema, lime juice, paprika, salt, pepper and hot sauce. Add the cabbages, cilantro, carrots and green onions and toss to coat. Whisk together the cornmeal, flour and remaining 1 tablespoon seafood seasoning and 1 teaspoon chipotle in a shallow dish or paper bag. Drain the catfish, shaking off any remaining marinade (discard the remaining marinade). Place 3 to 4 pieces of fish in the cornmeal mixture and shake/flip until they are coated. Remove the fish to a clean plate or baking sheet. Repeat with the remaining fish. Add about 1 inch of canola oil to a large cast-iron skillet over medium-high heat and heat to about 375 degrees F. Add the fish to the skillet a few pieces at a time. Fry on each side until golden brown all over, 2 to 3 minutes. Remove to a baking sheet with a cooling rack. Repeat with the remaining fish. Toast the tortillas in a cast-iron skillet or over an open flame. Add 2 pieces of fish to each tortilla and top with the fiesta slaw. Serve with lime wedges, cilantro and red onions. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #DeliciousMissBrown #KardeaBrown #FoodNetwork #CatfishTacos Kardea Brown's Catfish Tacos | Delicious Miss Brown | Food Network https://youtu.be/BJEE7AL2OOU