Fried Catfish Tacos

Fried Catfish Tacos | The Old Mill

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!


Fried Catfish Tacos

Fried Catfish Tacos | The Old Mill
  • Author: The Old Mill
  • Prep Time: 30 mins
  • Cook Time: 5 mins
  • Total Time: 35 mins
  • Yield: 4 servings 1x
  • Category: Main Dishes



  1. 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.
  2. 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.
  3. 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.
  4. To serve, place catfish fillets on warm tortillas, and serve with slaw and lemon wedges.

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