The Best Catfish Tacos You'll Ever Eat

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“This is one of those recipes I just made up one evening.”
READY IN:
1hr
SERVES:
8
YIELD:
8 Tacos
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in deep fryer to 375°F.
  2. Rinse and pat dry catfish pieces and set aside.
  3. Combine cornmeal, flour, salt, pepper, and cayenne.
  4. Dredge catfish in flour mixture until well coated and fry a few at a time in hot oil until golden and drain on paper towels. Repeat until all have been fried and then refry them for an additional 1 to 2 minutes. This will make them crispier. Drain again.
  5. In a cast iron or other heavy skillet, spray with nonstick spray and heat the tortillas on each side. Place in oven to keep warm. Meanwhile, mix the tartar sauce with a few drops of Tobasco.
  6. Spread each tortilla with a tablespoons of tartar sauce and some of the coleslaw and finally catfish pieces.
  7. Serve with additional tartar sauce or cocktail sauce.

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