Enjoy these tasty catfish tostadas that have been fried in beer batter with a cool mango cabbage slaw. Great for a summer party or a filling meal at any time.
Ingredients: 1 lb catfish fillets, cut into strips. 1 cup all-purpose flour. 1 cup beer your choice. 1 tsp paprika. 1/2 tsp cayenne pepper. Salt and pepper to taste. Vegetable oil for frying. 8 tostada shells. 2 cups shredded green cabbage. 1 cup diced mango. 1/4 cup chopped cilantro. 1/4 cup diced red onion. Juice of 2 limes. 2 tbsp mayonnaise. 2 tbsp sour cream. 1 tsp honey. 1/2 tsp ground cumin. 1/2 tsp garlic powder. 1/2 tsp chili powder. Lime wedges for serving.
Instructions: In a bowl, whisk together the flour, beer, paprika, cayenne pepper, salt, and pepper to create the beer batter. Let it rest for 15 minutes. Heat vegetable oil in a deep frying pan or pot to 350F 175C. Dip the catfish strips into the beer batter, allowing any excess batter to drip off, and then carefully place them in the hot oil. Fry until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels. In a large bowl, combine shredded cabbage, diced mango, chopped cilantro, and diced red onion. In a separate bowl, whisk together lime juice, mayonnaise, sour cream, honey, ground cumin, garlic powder, and chili powder to make the slaw dressing. Pour the dressing over the cabbage mixture and toss until well coated. To assemble, place a spoonful of mango cabbage slaw on each tostada shell, top with beer-battered catfish strips, and garnish with lime wedges. Serve immediately and enjoy!
Prep Time: 20 minutes
Cook Time: 15 minutes
TIVERTON FOUR CORNERS FUN RUN
