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Catfish Tacos

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Catfish Tacos

Ingredients

Serves 4

• Vegetable or canola oil, for frying

• 4 (6-ounce) catfish fillets, cut into strips

• 1 cup yellow cornmeal

• 1 cup all-purpose flour

• ½ tablespoon ground cumin

• ½ tablespoon smoked paprika

• 1 ½ teaspoons garlic powder

• ½ teaspoon onion powder

• ¼ teaspoon cayenne pepper

• ½ teaspoon kosher salt

• ¼ teaspoon black pepper

• ¾ cup buttermilk

• 8 (6-inch) flour or corn tortillas, warmed

• 1 ¼ cups shredded red cabbage

• Desired taco fillings

• Lime wedges, for serving

Directions

  1. Fill a deep skillet with 2 inches of oil.
  2. Heat the oil to 350 degrees F.
  3. Pat fish dry with paper towels.
  4. Add the cornmeal and flour to a shallow dish with the cumin, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Whisk to combine.
  5. Pour the buttermilk into another shallow dish.
  6. Dip the fish in the milk then coat in the cornmeal and flour mixture. Shake off any excess.
  7. Fry the fish in batches for 3-4 minutes or until golden brown and crispy.
  8. Transfer to paper towels to drain.
  9. Divide the fried fish among the warmed tortillas.
  10. Add the cabbage as well as any other desired taco fillings.
  11. Serve with lime wedges.
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