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Blackened catfish po'boy tacos
Cost: $12/3 tacos | Estimated calories: 538
ATLANTA CHEF AND restaurateur G. Garvin knows his way around Southern cuisine. Currently writing his fifth cookbook (when he's not a judge on Guy's Grocery Games on the Food Network or hosting his Cooking Channel show), Garvin took time to size up the blackened catfish po'boy tacos debuting at the Braves' new SunTrust Park.
How do these fit in Atlanta?
When you think of Atlanta, you think of catfish, especially in the realm of Southern food, which has become this staple, but elevated. Used to be, on Sunday, after church, we'd have fried catfish, some greens and yams. This is certainly more elevated. It rings true to what we're doing now.
Are you a Braves fan?
I love baseball, man. Sunday, we get a Coca-Cola and warm peanuts, drop some in the bottle and watch the Braves. It's a great American tradition.
What would you add if you made these at home?
Man, I'd do a jalapeño aioli. Combine cilantro and jalapeño -- maybe guacamole -- and give it a great texture. I'd do some great Georgia cabbage, shredded super, super fine, and add kosher salt to pop that flavor out. I'd take some green tomatoes and dice those babies up with shallots and a nice vine-ripened tomato. Get that good red and green color. Then I'd set it off with a little Hennessy and Coke.
CAJUN REMOULADE
INGREDIENTS
1 cup mayonnaise
4 gherkins, minced
2 tbsp. red pepper, minced
2 tbsp. Creole mustard
2 tsp. capers, rinsed and chopped
2 tsp. hot sauce
1 tsp. chili powder
1 tsp. garlic powder
2 lemons, juiced
Salt and white pepper to taste
INSTRUCTIONS
In a bowl, combine all the ingredients and stir.
BLACKENED CATFISH PO'BOY TACOS
INGREDIENTS
4 6-oz. fillets of catfish
¼ cup blackened redfish seasoning
2 tbsp. vegetable oil
2 cups shredded lettuce
2 plum tomatoes, medium dice
12 4-inch flour tortillas
Salt and white pepper to taste
INSTRUCTIONS
Season fish liberally on one side with blackening spice and a small amount of salt and pepper. Set aside.
Place a cast-iron skillet on a burner and turn on high for about 3 minutes, until it becomes very hot. Turn off flame, add oil and place fish, seasoning side down, in pan. Turn flame back on and cook fish, seasoning side down, until translucent, about 5 minutes. The fish will turn white except for a small amount of pink in center. At this point, turn off heat and flip fish over in pan. Allow to sit in pan for about 1 minute.
Remove from pan and place on a paper towel to absorb some of residual oil.
Heat three tortillas in microwave for 30 seconds, to warm. Spread a small amount of remoulade on each tortilla, then lay three roughly equal-sized portions of fish on individual tacos. Top with lettuce and tomato, then dollop a generous portion of remoulade on top of tacos. Enjoy! Makes 4 servings of 3 tacos.
Recipe courtesy Delaware North