Grammy's Kitchen · Fish Tacos · Southern Catfish Tacos and Ruby Princess Cru
One of 67 fish tacos recipes we measured
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 67.
| this recipe | typical | |
|---|---|---|
| fat | 16% | 4% |
| protein add | 100% | 100% |
| salt | 2% | 0% |
| aromatics | 17% | 1% |
| vegetables and beans | 79% | 42% |
| liquid | 27% | 8% |
| sweetener | 1% | 0% |
Adapts cleanly: gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 180 g | 2 cups thinly sliced red cabbage |
| 180 g | 2 cups thinly sliced green cabbage |
| 75 g | 1/2 a red onion, (thinly sliced) |
| 15 g | 2 tablespoons chopped pickled jalapenos |
| 1/2 cup diced peaches (fresh or frozen (thawed)) | |
| 73 g | 1/3 cup mayonnaise |
| 4 g | 1 teaspoon sugar |
| 8 g | 1 tablespoon liquid from pickled jalapenos |
| 454 g | 1 (16-ounce) catfish filet |
| salt and pepper | |
| 90 g | 3/4 cup flour |
| 3/4 cup yellow cornmeal | |
| 9 g | 1 1/2 teaspoons garlic salt |
| 2 g | 3/4 teaspoon cayenne pepper |
| 122 g | 1/2 cup buttermilk |
| 50 g | 1 egg, (lightly beaten) |
| Vegetable oil | |
| 4 small flour or corn tortillas | |
| fresh cilantro, (optional) |
Method: 10 steps, published by spicysouthernkitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.