Crunchy Catfish Tacos with Tequila Creamed Corn

Ingredients

Tequila Creamed Corn:
1 tablespoon butter
1/3 cup chopped sweet onion
1/3 cup chopped red bell pepper
2 cups fresh or frozen corn
1 garlic clove, minced
2 tablespoons tequila
1/2 cup heavy cream
2 green onions, sliced
2 tablespoons chopped fresh cilantro
2 tablespoons chopped pickled jalapeños
salt and pepper

Catfish:
Shortcut: Can sub with Homegrown Catfish Breaded Strips.
1 cup all-purpose flour
1 1/4 teaspoons salt
1 teaspoon baking powder
1 cup club soda
1 tablespoon hot sauce
3 cups panko crumbs
1 pound Homegrown Catfish fillets, cut into 1 1/2-inch pieces
vegetable oil

Tacos:
8 small flour tortilla
shredded lettuce
sour cream
salsa
crumbled queso fresco cheese, optional

Directions

Melt butter in a large nonstick pan. Add onion, bell pepper and corn and cook for 3 minutes.
Add garlic and cook 1 more minute.

1. Add tequila and heavy cream and cook until slightly thickened, about 3 to 4 minutes.
2. Stir in green onion, cilantro, and jalapenos. Remove from heat. Season to taste with salt and pepper. Set aside.
3. In a medium bowl stir together flour, salt, and baking powder. Whisk in club soda and hot sauce until smooth.
4. Place Panko crumbs in a shallow dish.
5. Coat catfish in the batter and then press into Panko crumbs.
6. Heat 1 inch oil in a Dutch oven. Fry catfish in batches for about 1 to 2 minutes per side. Drain on a paper towel-lined plate.
7. Place a damp paper towel over tortillas and microwave for 25 seconds to soften.
8. Fill tortillas with shredded lettuce, catfish, and creamed corn and serve with sour cream and salsa.