Native Tongue Sauces - the Home of Japanese Pink Sauce

Catfish Tacos

Prep time: 5 minutes
Cook time: 10 minutes
Makes: 3-4 servings

Ingredients:

Japanese Pink Sauce
Prepackaged coleslaw
Soft flour tortillas
Salt/pepper
Canola or vegetable oil
Fresh or frozen catfish fillets (1 - 1 1/2 lb.)
1/2 cup cornmeal mix

Directions:

Heat oil in medium to large skillet over medium-high heat.
Rinse and drain catfish fillets. Cut into 1 inch strips.
Place cornmeal mix in shallow pan. Sprinkle both sides of catfish fillets with salt and pepper. Coat with cornmeal mix.
Fry fillet strips 2-3 minutes per side or until flaky and golden brown. Drain on paper towels.
Mix Japanese Pink Sauce with shredded coleslaw.
Place one or two catfish strips and coleslaw on a taco. If desired, drizzle on extra sauce.

For a larger crowd, mix the coleslaw with Japanese Pink Sauce and put in decorative bowl. Put the bowl in center of a large platter or bowl. Put catfish strips in soft tacos and arrange around the bowl of slaw.