George W. Brown, Jr.'S Catfish Tacos With Tequila Cream Corn

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1 small red bell pepper

4 medium jalapeƱos

1/2 cup mayonnaise

1 tablespoon minced shallot

1 tablespoon finely chopped fresh cilantro

1 tablespoon fresh lime juice

Kosher salt

Cayenne pepper

2 1/2 pounds catfish fillets, cut lengthwise into 4-by-1-inch strips

2 cups buttermilk

8 flour tortillas

3/4 cup masa harina or yellow cornmeal

1/3 cup yellow cornmeal

3 tablespoons cornstarch

Canola oil, for frying

1/4 head of iceberg lettuce, finely shredded

2 cups pico de gallo or good quality tomato salsa

1/4 cup grated cotija cheese or crumbled feta cheese

1/4 cup fresh cilantro leaves

1/2 cup sour cream

Tequila Cream Corn

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