Crispy, golden, and packed with flavor—these Crispy Catfish Tacos are a true game-changer! Whether you’re a seafood lover or just looking for a fresh twist on taco night, this recipe is guaranteed to impress. The catfish is coated in a perfectly seasoned crust and fried to crunchy perfection, then tucked into warm tortillas with vibrant toppings that bring everything together. Trust me, one bite, and you’ll be hooked!
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Why You’ll Love This Recipe
Crispy Perfection: The catfish fries up beautifully golden and crunchy, adding the perfect texture to every bite.
Flavor-Packed: A blend of spices gives the fish just the right amount of kick without overpowering its mild, delicate flavor.
Quick & Easy: With simple ingredients and easy steps, you’ll have restaurant-quality tacos in no time.
Customizable: Load them up with your favorite toppings to make them exactly how you like!
Crowd-Pleasing: Perfect for taco night, family dinners, or casual get-togethers.
Ingredients in Crispy Catfish Tacos
Here’s what you need to create these irresistible tacos:
Catfish Fillets: The star of the show! Catfish has a mild, slightly sweet flavor that works beautifully in tacos.
Cornmeal Coating: A classic Southern touch that creates a crispy, golden crust.
Flour: Helps the coating stick and adds a slight crispness.
Egg Wash: Ensures the coating sticks perfectly for an ultra-crunchy texture.
Cajun Seasoning: Adds a bold, smoky spice to the catfish.
Salt & Pepper: Simple seasonings that enhance the overall flavor.
Tortillas: Soft corn or flour tortillas—choose your favorite!
Shredded Cabbage: Adds a fresh crunch that balances the crispy fish.
Pico de Gallo: A zesty, fresh topping that brightens up every bite.
Creamy Sauce: A mix of sour cream, mayo, lime juice, and a touch of hot sauce for extra flavor.
Fresh Cilantro & Lime Wedges: For garnish and a burst of freshness.
How to Make Crispy Catfish Tacos
Let’s get cooking!
Prepare the Catfish: Pat the fillets dry and cut them into taco-sized pieces. This helps the coating stick better.
Set Up the Coating Station: In separate bowls, prepare the flour, egg wash, and cornmeal mixture seasoned with Cajun seasoning, salt, and pepper.
Coat the Fish: Dip each piece of catfish into the flour, then the egg wash, and finally the cornmeal mixture, pressing gently to coat evenly.
Fry to Perfection: Heat oil in a pan to 350°F (175°C). Fry the catfish pieces for 3-4 minutes per side until golden brown and crispy. Drain on paper towels.
Warm the Tortillas: Heat the tortillas in a dry skillet or over an open flame for a slight char.
Assemble the Tacos: Place the crispy catfish in each tortilla and top with shredded cabbage, pico de gallo, and a drizzle of creamy sauce.
Garnish & Serve: Sprinkle with fresh cilantro and serve with lime wedges for that extra zing.
How to Serve Crispy Catfish Tacos
These tacos are best served fresh and hot, with a few delicious sides to complete the meal:
With a Side of Rice: A light cilantro-lime rice pairs perfectly with these tacos.
With Beans: Serve with refried or black beans for a hearty meal.
With Extra Sauce: Make a double batch of the creamy sauce for dipping!
With Pickled Onions: Adds a tangy contrast to the crispy fish.
As a Taco Bar: Set up a DIY taco station with all the toppings so everyone can customize their own!
Additional Tips
Pat the Fish Dry: This helps the coating stick and keeps the oil from splattering.
Use Fresh Oil: For the crispiest fish, fry in clean oil that hasn’t been reused multiple times.
Don’t Overcrowd the Pan: Fry in batches to ensure even cooking and the best crunch.
Adjust the Spice Level: Add extra Cajun seasoning or a pinch of cayenne if you love heat!
Make It Healthier: Air fry the catfish at 400°F for 12-15 minutes instead of frying in oil.
FAQ Section
Q1: Can I use another type of fish?
A1: Absolutely! Tilapia, cod, or snapper work well in this recipe.
Q2: How do I make these tacos gluten-free?
A2: Use gluten-free flour for the coating and corn tortillas instead of flour tortillas.
Q3: Can I bake the catfish instead of frying?
A3: Yes! Bake at 400°F for about 15-18 minutes, flipping halfway through.
Q4: How do I store leftovers?
A4: Store the fried catfish separately from the toppings in an airtight container in the fridge for up to 2 days.
Q5: How do I reheat the catfish without losing crispiness?
A5: Reheat in an oven at 375°F for 10 minutes or in an air fryer at 350°F for 5 minutes.
Q6: What’s the best sauce for these tacos?
A6: A creamy lime sauce, chipotle mayo, or a classic tartar sauce all work beautifully.
Q7: Can I make these ahead of time?
A7: You can prep the ingredients, but frying the fish fresh gives the best texture.
Q8: Can I use store-bought Cajun seasoning?
A8: Yes! But if you want to make your own, mix paprika, garlic powder, onion powder, cayenne, salt, and pepper.
Q9: How do I prevent the catfish from becoming soggy?
A9: Make sure to drain it well on paper towels and serve immediately.
Q10: Can I use an air fryer instead of deep frying?
A10: Yes! Spray lightly with oil and air fry at 400°F for about 12-15 minutes.
Final Thoughts
Crispy Catfish Tacos are the perfect way to bring bold flavors and satisfying crunch to your taco nights. Whether you’re making them for a casual dinner or a fun gathering, they’re sure to be a hit. Give them a try, and let me know what toppings you add to make them your own!
Print
Crispy Catfish Tacos
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Cuisine: Southern, American
Description
Crispy cornmeal-crusted catfish meets tangy honey-lime slaw in these irresistible tacos—ready in 30 minutes! A perfect mix of crunchy, spicy, and fresh flavors.
Ingredients
For the Catfish
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1 lb catfish fillets, cut into strips
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1/2 cup cornmeal
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1/2 cup all-purpose flour (or gluten-free blend)
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1 tsp paprika
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1/2 tsp garlic powder
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1/2 tsp onion powder
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1/2 tsp salt
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1/4 tsp black pepper
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1/4 tsp cayenne (optional)
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2 tbsp vegetable oil
For the Slaw
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2 cups shredded cabbage
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1 cup shredded carrots
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1/4 cup mayonnaise
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1 tbsp apple cider vinegar
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1 tbsp honey
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Salt & pepper, to taste
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1 tbsp fresh cilantro, chopped (optional)
For Serving
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8 small tortillas (corn or flour)
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Lime wedges
Instructions
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Bread the catfish:
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Mix cornmeal, flour, and spices in a shallow dish.
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Dredge catfish strips in the mixture, pressing to adhere.
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Pan-fry:
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Heat oil in a skillet over medium-high.
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Cook catfish 3–4 mins per side until golden. Drain on paper towels.
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Make slaw:
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Whisk mayo, vinegar, honey, salt, and pepper. Toss with cabbage, carrots, and cilantro.
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Assemble tacos:
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Warm tortillas. Flake catfish into chunks.
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Layer fish + slaw in tortillas. Squeeze lime on top.
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Notes
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Air fryer option: Spray catfish with oil; air fry at 400°F (200°C) for 10 mins, flipping halfway.
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Spice swap: Use Old Bay seasoning instead of paprika/cayenne.
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Make ahead: Slaw keeps for 2 days (drain excess liquid before serving).
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sodium: 550mg
- Fat: 18 g
- Saturated Fat: 3g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 22g