Southern Style Catfish Tacos
- Ready In:
- 40mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
- 3 large limes, divided
- 4 (6 ounce) catfish fillets, skin removed and 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
- vegetable oil
- 8 (6 inch) corn tortillas or (6 inch) flour tortillas, warmed
- 1 cup thinly shredded green cabbage
- 1 cup thinly shredded purple cabbage
- creamy ranch salad dressing (Marie's is the best)
- salsa
-
Toppings
- ripe avocado, sliced
- tomatoes, diced
- fresh cilantro, minced
- sour cream
directions
- 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.
- Pour oil to a depth of 1 1/2 inches in a large deep skillet; heat to 325 degrees. in batches, fry catfish in the hot oil 2 - 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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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!