If y'all like fried catfish, you'll love it in these fish tacos. This mexican-inspired favorite gets a twist of Southern flare for an easy weeknight meal that your whole family will praise.
Southern Living JANUARY 2006
1. Squeeze juice of 1 lime over fish. Combine cornmeal and next 6 ingredients in a large zip-top plastic freezer bag. Pat fish dry with paper towels, and place in bag, shaking to coat.
2. Pour oil to a depth of 1 1/2 inches in a large deep skillet; heat to 325°. Fry catfish, in batches, in hot oil 2 to 3 minutes or until crispy and golden brown. Drain on paper towels.
3. Place catfish in warmed tortillas; top evenly with cabbage, desired amount of salad dressing, salsa, and toppings. Cut remaining 2 limes into wedges, and serve with tacos.
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