Ultimate Fish Tacos

Directions

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   1.
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   Cut the 5 Catfish Fillets into 20 smaller fillets.
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   Each whole fillet will make 4 pie-shaped fillets.
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   2.
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   Prepare for stovetop frying with 1/2 inch of vegetable oil in your frying pan.
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   Heat oil to 350 degrees F. NOTE: Take extra safety precautions to maintain the proper oil temperature.
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   3.
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   As you heat the oil, set-up a dredging station of lightly beaten eggs in one container and fish-fry mixture in another.
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   Dredge the mini fillets through the egg and then the seasoned fish-fry mix, and into the oil.
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    4.
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    Cook in batches small enough to maintain the oil temperature.
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    Cook until the fish turns a rich medium brown as shown in the photo.
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    Remove to drain on paper towels or a wire drain rack.
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    Repeat until all the fish is cooked.
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    (No sampling!)
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    5.
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    There are thousands of ingredient combinations, so dinner at our house becomes a Build Your Own Fish Taco Fiesta.
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    Prepare bowls for all the table-side ingredients: avocados, cilantro, mild cheddar cheese, salsa, chopped tomatoes, bell pepper slices, jalapeno peppers, sour cream.
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    6.
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    Provide flour tortillas and lime slices on each plate.
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    Substitutions
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    1.
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    You may use tilapia instead of catfish.
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    2.
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    Traditionalists use thinly shaved cabbage rather than lettuce.
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    Our family prefers lettuce.
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    3.
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    You may substitute fresh for the pickled jalapeno peppers.
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    Be sure to remove the seeds, slice thin and remember your hands are covered in the juice from the jalapeno peppers.
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    So steer clear of your eyes.
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    Sides
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    Serve with traditional Tex-Mex favorites such as rice, corn chips and charro beans.
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    Note: Man!
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    That fish is really hot if you try to sample it right out of the frying pan!