Prep 15 mins
Cook 8 mins
Tacos with a Down-Home Southern flavor.
- 1 lb catfish fillet (fresh or frozen)
- 3 tablespoons fresh lime juice (about 1 lime)
- 1⁄4 cup mayonnaise
- 1⁄2 teaspoon hot pepper sauce (like Tabasco)
- 2 1⁄2 cups cabbage, shredded (about 1/2 small head)
- 1 tablespoon cajun seasoning
- 1⁄4 cup cornmeal
- 1⁄4 cup flour
- 1⁄4 cup vegetable oil (more if needed)
- 16 corn tortillas or 8 flour tortillas
- lime wedge
- hot pepper sauce (optional)
- Thaw catfish, if using frozen.
- In a medium bowl, combine lime juice, mayonnaise, 1/2 teaspoon hot pepper sauce; add cabbage and toss.
- Rinse fish fillets and pat dry with paper towels; cut into 1 inch strips and season with Cajun seasoning.
- In a large bowl, combine cornmeal and flour.
- Add fish strips and toss to coat.
- Heat oil in a large skillet over medium heat, and cook catfish, in batches, about 2 to 3 minutes per side, until golden brown and fish is flaky.
- Wrap tortillas with paper towels and heat in microwave 1 minute or toast tortillas in a dry skillet.
- If using corn tortillas, stack two and layer with fish and slaw.
- Serve tacos with remaining sauce from slaw, lime wedges, and additional hot pepper sauce, if desired.
The best fish tacos I've ever had were at some dive in San Antonio and I keep trying to replicate them. These were good, but not those yet. I think maybe some cilantro next time. And some more hot sauce.