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Puckett's Catfish Tacos

Recipe from: Puckett's Trolley

It’s all aboard Puckett’s Trolley in Nashville, Tennessee for some southern style comfort food. Serving shrimp and grits hush puppies, brisket chimichanga and catfish tacos, this is definitely one streetcar named desire.

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COLESLAW
1 cup mayonnaise
½ cup apple cider vinegar
¼ cup sugar
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon celery seed
½ head cabbage, shredded
¼ cup carrots, shredded

Whisk mayo, apple cider vinegar and sugar in a bowl. Add salt, white pepper and celery seed.

Combine cabbage and carrot in a bowl, then pour the mayo dressing over it.

For best results, make coleslaw 2 hours ahead of time.

CATFISH BREADING
2 cups yellow cornmeal
1 teaspoon salt
1 teaspoon black pepper

Mix ingredients well. Set aside.

CATFISH
1 tablespoon butter
2 6-inch flour tortillas
3 cups canola oil 350 degrees
1 cup Catfish Breading (above)
8oz catfish filet
6 ounces French fries
Salt and pepper to taste
4oz Coleslaw (above)
2 tablespoons Pico de Gallo
2 lime wedges

In a griddle pan melt the butter. Grill flour tortillas until desired crispiness.

In an iron skillet or fryer heat canola oil to 350 degrees.

Cut the catfish filet horizontally into two pieces. Dredge the catfish in the catfish breading. Slowly place the catfish pieces into the hot canola oil. Cook until internal temperature of 150 degrees Fahrenheit is reached, approximately 5 minutes. Place the catfish strips onto a paper towel to drain excess oil.

Place French fries into leftover oil. Cook for approximately 3 to 3 ½ minutes or until crispy. Remove from grease, drain excess oil, and season with salt and pepper to taste.

To build the tacos, place ¼ cup of coleslaw into each flour tortilla. Add one catfish strip to each tortilla, followed by 1 tablespoon of Pico de Gallo. Squeeze a lime wedge over the top, add French fries to the plate and enjoy.

Yield: 1 serving