From: Miracle Bar & Grill, New York City. Yield: 24 servings.
6 lb. U.S. Farm-raised Catfish Fillets (16 6-oz. fillets
6 eggs, large
2 cups flour, all-purpose
24 oz. dark beer 8 cups grits, corn
1/4 cup kosher salt
2 tsp. cayenne pepper as needed, oil for deep-fat frying 48 8” tortillas, flour
6 cups chipotle tartar sauce (recipe follows)
3 qt. ginger slaw (recipe follows)
CHIPOTLE TARTAR SAUCE:
5 cups mayonnaise
6 Tbsp. chipotle purèe
1/2 cup lime juice
1/2 cup capers
2 Tbsp. garlic, minced
4 tsp. sugar
4 tsp. salt
5 qt. Napa cabbage, shredded
1 cup soy sauce
1/2 cup rice wine vinegar
1/2 cup sesame oil
6 Tbsp. lime juice
4 inches ginger, fresh, minced
6 cloves garlic
2 jalapeòo peppers
2 Tbsp. granulated sugar
Slice each catfish fillet into 6 1-oz. fingers. In a bowl, combine egg and flour. Whisk in beer to create a batter. In a shallow half-hotel pan, combine grits, salt and cayenne; mix well. Dip catfish strips into batter, then dredge in seasoned grits to coat.
Deep-fry strips for 2-3 minutes, or until golden brown. Drain.
Place warm tortillas on a clean work surface. Top each tortilla with 2 catfish strips, 2 Tbsp. chipotle tartar sauce and 1/2 cup ginger slaw. Roll and serve 2 tacos per serving.
For chipotle tartar sauce: In a food processor or blender, combine all ingredients and blend until smooth. Cover and refrigerate until ready to use.
For ginger slaw: Place cabbage in a bowl; set aside. In a blender, combine all remaining ingredients and process until smooth. Pour dressing over cabbage and toss to coat. Let stand, refrigerated, 1 hour before serving.