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Southern-Style Fish Tacos

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

  • Yield: Makes 4 servings
  • Prep time: 20 Minutes
  • Fry: 3 Minutes


  • 3 large limes, divided
  • 4 (6-ounce) catfish fillets, cut into 1-inch-thick strips
  • 1 1/2 cups yellow cornmeal
  • 2 tablespoons dried parsley flakes
  • 2 tablespoons paprika
  • 2 teaspoons ground red pepper
  • 2 teaspoons lemon pepper
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • CRISCO Canola Oil
  • 8 (6-inch) corn or flour tortillas, warmed
  • 1 cup thinly shredded green cabbage
  • 1 cup thinly shredded purple cabbage
  • Ranch Salad Dressing
  • Bottled salsa
  • Toppings: ripe avocado slices, diced and seeded ALABAMA Tomatoes, chopped fresh cilantro


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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Southern-Style Fish Tacos Recipe