Imagine the down-home flavors of a country fish fry wrapped in one delectable hand-held meal. That’s what you get when you bite into this Southern-style taco. Strips of catfish are soaked in buttermilk spiked with The Old Mill’s fiery Devil’s Backbone seasoning, rolled in freshly ground cornmeal, and quick-fried to a golden crunch. Then they’re folded into a warm tortilla with a spoonful of tangy coleslaw. It’s a fast and fun weeknight dinner the kids will love as much as you do — no utensils needed!Print
Fried Catfish Tacos
- Prep Time: 30 mins
- Cook Time: 5 mins
- Total Time: 35 mins
- Yield: 4 servings 1x
- Category: Main Dishes
- Place the corn meal and seasoning in a shallow dish and stir to combine. Pour the buttermilk in a second shallow dish. Dip the catfish fillets first into buttermilk and then dredge in corn meal. Set aside on a rack.
- Place enough oil in a large Dutch oven or cast iron skillet to measure 2 inches deep. Heat over medium-high heat until the oil is 350 degrees F.
- When the oil is hot, place a few catfish fillets at a time into the oil, and fry until golden brown, turning once, about 2 to 3 minutes per side. Remove the catfish to brown paper to drain, and sprinkle with salt.
- To serve, place catfish fillets on warm tortillas, and serve with slaw and lemon wedges.