ケイジャンナマズタコス

ケイジャンナマズタコス

And here we go. Cajun catfish taco. All right, one more time. Put one over here. Little colelaw and green onion on. All right, there we go. So, Cajun catfish tacos right there. So, let’s try these out, shall we? [Music] Hey everybody, Mike Chavez here once again. Welcome to my channel. If you’re new here, welcome. All right, y’all. Today, something I ain’t never made before, something new. I want to try this out. We’re going to have some fried catfish tacos, okay? But not just any catfish tacos. These are going to be Cajun style catfish tacos. So, this is a little fusion. Cajun Mexican. So, I love my Cajun food. I love my Mexican food. So, why not? So, we’re going to do these uh these catfish fillets. We’re going to fry them, but we’re going to do it a Cajun style, okay? A way I’ve never tried before. I’m looking forward to trying it out. Y’all stick around. See how I do it. This is going to be good, y’all. I’m really I really know this is going to be awesome. So, let’s do it, y’all. All right, y’all. So, to go along with these catfish tacos, I’m going to make some Mexican style coleslaw to begin with. So, we’ll make this first cuz this needs to sit in the fridge for just a little while. So, let’s see what’s in this. So, we’ll make our uh dressing first. Six tablespoons of mayonnaise. That’s about 1/4 cup. So, I got this fancy measuring cup here. So, we’ll go about a/4 cup of mayo. All right. 1/4 cup of mayo. Then 1/4 cup of sour cream. Right. 1/4 cup of sour cream. That’s about all that’s left in here. Make sure [Music] got this set on a/4 cup. Here we go. So 1/4 cup sour cream. All right. So now little cilantro. So chop us up some cilantro. Sound fine. Put that on in there. Get a lime. [Applause] some lime zest. So, let’s go ahead and zest this lime a little bit. All right, that ought to be plenty. Cut this lime in half. Cut the juice of one lime. Okay, there we go. Let’s see. Quarter teaspoon black pepper. Just black pepper to taste. Put a lot of black pepper. Okay, there we go. I’m going to go ahead. Something I always put in my colesaw is celery salt. So, we’re going to put some of that in here. Maybe a/4 teaspoon. Okay. I’ll go ahead and put a shot of Mike’s hot honey. That ought to do it. Give it a mix. All right, let’s give this a taste. All right, we’re going to put a little more salt in here. Let’s get a little bit of salt. A little more pepper. Mix little taste. Much better. Much better. All right. So our colelaw mix. We’re not going to use all of this. Couple big handfuls. Let’s give it a good stir. All right. [Applause] All right. So, that’s my cole slaw. See, this needs to sit for a while, but I’m going to give it a taste. That’s not bad. So, we’ll let this sit in the fridge while we’re getting everything else ready. You want this to sit at least, you know, 30 minutes or so, put a lid on it, put it in the fridge. All right, next. All right, y’all. For the fish, got some store-bought catfish fillets here. We got some uh Louisiana seasonal crispy fish fry. Here we go. I put some of that fish fry in this container here. Now, the way I’ve seen it in Louisiana, so we’re going to use Cajun seasoning. My Kay Fred. Love my Kfred Cajun seasoning. Now, in Louisiana, they put mustard. I’ve never done mustard. We’re gonna try it this time, though. Little hot sauce. So, we got some Crystal hot sauce. I’m going to try that. So, first thing I’m going to do is for my fish fry, I’m put a little extra seasoning on there. There we go. These fillets, little mustard. Gloved hand. Spread the mustard around. [Applause] I ain’t going to do a whole lot. A little more maybe. [Applause] All right. So, we’ll put some cave red. and some of our crystal hot sauce. All right, we’ll let that marinate for a little while. And I’ve got my skillet here, about a/4 in of peanut oil. Let’s turn this heat on. So, it’s our carbon steel skillet. Like I said, about a quarter inch or so of peanut oil in there. All right. So, let this oil come up to temp and we’ll finish this up. All right, then. So, the oil’s up there. Let’s see. 350 360. All right, that oil is ready. So, let’s take these fellays, lay them in here, get them coated up. Kind of press them. [Music] All right, let’s lay them in there nice and easy. Here we go. Now we’re cooking with peanut oil, as Phil Robinson would say. All righty then. So, I’m going to heat up a couple of tortillas. Got my cole saw out. Okay, we don’t need them too hot. Just just nice and warm. All right. So, we’ll take our Cajun fish fillet, catfish fillet. Get us a little bit of this coal right on top. Put a few green onions. And there we go. Cajun catfish taco. All right, one more time. Put one over here. Little coleslaw and green onion on. All right, there we go. So, Cajun catfish tacos right there. So, let’s try these out, shall we? All right, y’all. Here we go. Look at that. Cajun catfish taco right here. Yummy, yummy. So, let’s try this out. Never had tried the Cajun style of cooking fish. Let’s see how it turned out, shall we? Y’all ready? Taste. Oh my word. That’s pretty darn good, y’all. Tell you what, I’m going to try something. Let’s throw a little Asian taste in there, too. Got some Sriracha. Put a little Sriracha on there. All right, let’s try that. Y’all ready? Taste. That’s pretty darn good, y’all. All right, then. Cajun catfish tacos with homemade flour tortillas. Hope you all enjoyed it. This is good. I will do this again. As always, you got more videos over here you can watch. And if you haven’t done it, hit that subscribe button. I’m going to finish this up and we’ll see y’all next time. Leave me a thumbs up. Questions, comments below. Taste.

Y’all ready for some Cajun/Mexican fusion? These catfish fillets were made the traditional Cajun way with mustard, Cajun seasoning and hot sauce. Breaded with Cajun seafood breading and fried to perfection. Then I made a Mexican style coleslaw and homemade flour tortillas. Put it all together and you get Cajun Catfish Tacos. So sit back relax and enjoy.

#cajuncooking #friedcatfish #tacorecipes

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