Blackened Catfish Flats w/ Tequila Lime Corn and Crawfish

Ingredients:

2 Guidry’s 5/7 filets (thawed)

4 tsp Blackening Seasoning

1/4 cup unsalted butter

¼ cup olive oil

8 corn tortillas

1 lime (juiced)

Toothpicks

Ingredients for Tequila Lime Corn and Crawfish:

1 lb. Louisiana Select Crawfish 

1 can fire roasted corn

½ cup Tequila

½ cup fresh cilantro

1 lime (juiced)

Additional Toppings:

Cojita cheese

Avocados

Pickled onions

Shredded lettuce

Instructions:

Prep the catfish fillets by patting them dry with a paper towel first. 

Mix the olive oil and melted butter together, then brush the mixture all over the catfish fillets. 

Dredge the catfish with the spice mixture, then allow it to sit for 3-5 minutes. 

Preheat a cast-iron skillet with an extra tablespoon of olive oil. Once the skillet is very hot add the seasoned fillets. 

After approximately 3-4 minutes, carefully flip the catfish and cook on the other side until they are opaque and perfectly flaky.  Tip: If the fish is sticking to the pan, it is not ready to flip.

Remove the blackened filets into a small bowl. Add lime juice. Shread the filets with a fork into small pieces.

In the same skillet add fire roasted corn and crawfish. Add lime juice and sauté for 2-3 minutes.  Deglaze with tequila and let cook for 3-4 minutes more.  Turn off heat and add fresh cilantro.

Heat tortillas in the microwave to warm for one minute.

Place 1 tbsp of the filet mixture in each tortilla. Roll tightly and secure with a toothpick.

Bake or Fry at 350 degrees for 4-5 minutes.  Remove and rest on a paper towel lined plate then transfer to a serving platter.

Top with Tequila Lime Corn and Crawfish, shredded lettuce, cotija cheese, avocado, and pickled onions.