Southern Style Fish Tacos with Hoisin Mayonnaise Sauce

It's Cinco De Mayo tomorrow! It's the Mexican holiday which commemorates the victory of their army over the French at The Battle Of Puebla in 1862. People of Mexican descent in the United States (especially here in Texas which used to be part of Mexico and follows many Mexican traditions) celebrate this significant day by having parades, mariachi music, folklorico dancing and other types of festive activities. But since we're not Mexicans, Cinco De Mayo for me and my family is more like a Mexican Food Eating Day. For the past 7 years that we've been here, we either eat at a Mexican restaurant or prepare a simple Mexican dinner at home every 5th of May.

We really enjoy Mexican food...but I must honestly say that I seldom make it at home. But in line with Cinco De Mayo celebration, I made Fish Tacos to share with you...

This is based on the Southern Style Fish Taco recipe from my 2005 Southern Living cookbook, which I paired with Hoisin Mayonnaise Sauce that I got from Food & Wine. In case you're wondering what Southern Style Fish Taco is...well, it has breaded fried fish while the original taco from the West Coast has grilled fish. If you'll ask me, I prefer Southern Style Fish Tacos because the breaded fried fish really adds a nice flavor and texture to the taco compared to the grilled fish which tends to be mushy. For the sauce, I prefer the Hoisin Mayonnaise Sauce instead of ranch dressing that is usually used for Southern Style Fish Tacos...not just because of my being Asian (LOL) but because it's so good!  I really never thought that hoisin sauce and mayonnaise will work so well together, but I've been addicted to it since the first time I tried it. They really make a good sauce and is so perfect for fish tacos. You should try it!



Ingredients:

Adapted from Southern Living

• 3 large limes, divided
• 1 lb catfish fillets, cut into 1-inch-thick strips
• ¼ tsp black pepper
• 1 cup cornmeal (yellow or white will be fine)
• 2 Tbsp dried parsley flakes
• 2 Tbsp paprika
• 2 tsp chilli powder
• 2 tsp lemon pepper
• 2 tsp salt, divided
• 2 tsp garlic powder 
• 2 tsp onion powder
• light olive oil or vegetable oil, for frying
• 12 warm homemade flour tortillas
• 1 cup thinly shredded green cabbage
• 1 cup thinly shredded purple cabbage
• Toppings: ripe avocado slices, diced and seeded tomatoes, chopped fresh cilantro 

Hoisin Mayonnaise Sauce 

Adapted from Food & Wine

• ½ cup mayonnaise
• ¼ cup hoisin sauce
• 2 Tbsp sweet pickle relish
• 1 ½ tsp fresh lemon juice

Procedure:

1. In a bowl, whisk the mayonnaise with the hoisin sauce, pickle relish and lemon juice. Set aside.

2. Sprinkle fish with 1 tsp salt and ¼ tsp black pepper. Squeeze juice of 1 lime over fish. Combine cornmeal and next 7 ingredients in a large zip-top plastic freezer bag. Pat fish dry with paper towels, and place in bag, shaking to coat.

3. Pour oil to a depth of 1 inch in a large deep skillet; heat to 325°. Fry catfish, in batches, in hot oil 2 to 3 minutes or until crispy and golden brown. Drain on paper towels.

4. Place catfish in warmed tortillas; top evenly with cabbage, desired amount of dressing, and toppings. Cut remaining 2 limes into wedges, and serve with tacos.

Wishing you all a wonderful weekend...
and to all our Mexican readers out there,

 

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