Cornmeal-Coated Fried Catfish Tacos Recipe
Prep Time:
45 minutes
Cook Time:
10 minutes
Servings:
4 Servings
Ingredients
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 1 teaspoon cayenne pepper powder
  • 1 pound catfish, sliced into 1-inch pieces
  • 1 cup buttermilk
  • 1 tablespoon hot sauce
  • 1 cup flour
  • 1 cup yellow cornmeal
  • 1 quart oil, for frying
  • ½ cup Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon white vinegar
  • 1 teaspoon honey
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cups shredded green cabbage or coleslaw mix
  • 1 jalapeño, finely diced
  • 2 scallions, finely chopped
  • ¼ cup chopped cilantro
  • 8 tortilla shells, for serving
Directions
  1. In a small bowl, mix the catfish seasonings together. This is your Cajun seasoning mix.
  2. In a large bowl, combine the buttermilk, hot sauce, and 1 tablespoon of the Cajun seasoning mix.
  3. Add the catfish pieces and soak for 30 minutes.
  4. Heat the oil in a cast iron skillet or Dutch oven until the oil temperature reaches 350 F.
  5. Combine the flour, cornmeal, and remaining Cajun seasoning mix in a bowl.
  6. Dredge each piece of catfish in the flour mixture and set aside.
  7. Drop the catfish in the hot oil and fry until brown and crispy, about 5–7 minutes. Work in batches, as needed.
  8. Drain the catfish on a wire rack.
  9. To assemble the slaw, first mix together the Greek yogurt, mustard, vinegar, honey, salt, and pepper.
  10. Add the cabbage, jalapeño, scallion, and cilantro to a bowl and toss with the dressing to combine.
  11. To assemble the tacos, add the catfish to the taco shells and top with the jalapeño slaw.