Louisiana Wildly Wicked Buffalo Catfish Wrap
Prep Time:
10 minutes
Cook Time:
7 minutes
Yield:
5 wraps
Ingredients:
1 lb. Catfish Fillets (USA raised)
1 (8 oz.) bag Cajun Injector® Chicken Fry Mix
1 Diced Tomato
1/2 cup Louisiana Brand Wildly Wicked Wing Sauce
1 Package (8 inch) Flour Tortillas
1 lb. Cole Slaw (recipe follows)
2 cups Cottonseed Oil, for Frying
Method:
Preheat oil to 400˚F in electric fryer, or 350˚F in propane fryer. Cut catfish fillets
chicken into strips about 1/2”- 3/4” wide and batter according to the directions on the
chicken fry bag. Fry until golden brown, remove, and drain on paper towels. Toss
catfish strip in wing sauce to coat evenly. Heat tortillas in an oven or microwave until
warm and pliable. Assemble the wrap by adding coleslaw, catfish strips, and diced
tomatoes.
Cole Slaw
Prep Time:
10 minutes
Cook Time:
N/A
Ingredients:
8 oz. Mayonnaise
4 oz. Sour Cream
2 oz. Sugar
1 oz. Apple Cider Vinegar
1 Clove Minced Garlic
1 lb. Cole Slaw Mix
Method:
Mix mayo, sour cream, sugar, vinegar, and garlic together in mixing bowl, add the
mixture to the slaw and mix well.
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