Catfish Tacos With Charred Corn

• 2 pounds catfish fillets, cut into strips 1 inch wide
• kosher salt and black pepper
• 2 cups cornmeal
• 2 cups grape-seed oil
• 16 (6-inch) corn tortillas
• 4 ears corn, shucked
• grape-seed oil
• kosher salt and black pepper
• 5 banana peppers, chopped into medium dice
• 1 white onion, chopped into medium dice
• 1 red or green jalapeno, chopped into small dice
• 2 cloves garlic, minced
• 2 tablespoons ground cumin
• 1 teaspoon hot sauce, or more if desired
• kosher salt and black pepper
• 2 large egg yolks
• 1 cup grape-seed oil
• 3 tablespoons lemon juice
• Zest of 1 large lemon
• kosher salt and black pepper

1. Preheat the oven to 300F.
2. Place the fish strips on a clean plate or cookie sheet.
3. Season them generously with salt and pepper we are not seasoning the cornmeal, so this allows for even seasoning of each piece of fish.
4. In a large bowl, toss a few pieces of fish at a time with the cornmeal to coat them thoroughly.
5. Repeat until all the fish is coated.
6. In a large cast-iron skillet, heat the oil on medium-high until it is hot, but not smoking somewhere around 325 to 350F.
7. Once the oil has reached this temperature, carefully place your strips of catfish into the pan and allow them to cook till they are golden brown, 2 to 3 minutes on each side.
8. Transfer them to a paper-towel-lined plate as they are done.
9. Wrap your tortillas in aluminum foil and place them in the oven for 7 to 10 minutes to warm.

catfish fillets, kosher salt, cornmeal, oil, corn tortillas, corn, oil, kosher salt, banana peppers, white onion, red, garlic, ground cumin, hot sauce, kosher salt, egg yolks, oil, lemon juice, lemon, kosher salt

Taken from www.foodrepublic.com/recipes/catfish-tacos-with-charred-corn/ (may not work)