Fried Blackened Catfish Tacos with Lane's Corn Salsa

Directions

1. Clean and slice Catfish fillets to the size you desire (nuggets or strips)

2. In a bowl add 1 to 2 cups flour, 1 to 2 tbsp Lane's Blackening Seasoning, and mix

3. In a separate bowl mix 2 to 3 eggs, 1/2 cup milk

4. Dry wet dry method - take catfish strips and roll in flour mix, then place in egg mix, then back to flour mix. Place in a container. Repeat for all pieces. Season with Lane's Blackening Rub.

5. Refrigerate for 1 hour

6. In a cast iron skillet fill about an inch deep with Frying/cooking oil (we used peanut oil) and heat to 350 degrees

7. Once you reach temperature drop your catfish strips in the oil and flip a few times. You will want to get a nice golden brown and the internal temperature of the catfish should be at 145. It should take about 5 minutes,

8. Once fully cooked place in a container with a paper towel

9. Create your tacos - place catfish on your tortilla and add Lane's Corn Salsa, cilantro, and a drizzle of Sorta White or One-legged Chicken for some spice.

Lane's Corn Salsa

1. Take a fresh piece of corn and cut the kernels off, dice half of a yellow onion, dice 1/4 of a red bell pepper, dice a medium jalapeno, and place in a bowl (add a bit of cilantro)

2. Add 2 tbsp Lane's One-legged chicken buffalo sauce and 2 tbsp Lane's Sorta white BBQ sauce (You will need to eye ball this, you don't want to end up with soup. Add less to start, you can always add more)