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.

Carla Whitfield, Tallassee, Alabama
Recipe by Southern Living January 2006

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Recipe Summary

prep:
20 mins
fry:
3 mins
total:
23 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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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