Recipes > Dinner, Lunch

Fried Catfish Tacos

Prep Time

15 minutes

Cook Time

7 minutes

Servings

6-8 people

Turn up the heat with these Fried Catfish Tacos by Love Jane. Peppery, crispy and fresh, these will soon be your go-to tacos.

Ingredients

  • 4 Catfish Fillets

  • 3/4 Cup Buttermilk

  • 1/4 Cup Tony’s Pepper Sauce

  • 1 Box Tony’s Crispy Creole Fish Fry

  • 8 Corn or Flour Tortillas

  • Sliced Cabbage

  • Pico de Gallo

  • Jalapeño Lime Crema

  • Cilantro

  • Lemons (Optional)

  • Jalapeños, Sliced

  • Canola Oil

  • 1/2 Cup Sour Cream

  • Juice of 1 Lime

  • 1/2 Jalapeño with Seeds, Diced (Optional)

  • Clear

Directions

Making the Fried Catfish Tacos:

  1. Cut catfish fillets in half vertically. If the fillets are much longer than your tortilla choice, you can also cut the fillets in half horizontally. You would then need more tortillas.
  2. In one dish, mix the buttermilk and Tony’s Pepper Sauce together. In a second dish, pour in Tony’s Crispy Creole Fish Fry.
  3. Pour oil in a frying pan and set to medium heat.
  4. Put the sliced catfish in the buttermilk mixture. Then transfer the catfish from the buttermilk mixture to the fish fry. Coat evenly.
  5. When the oil is hot enough, put catfish in the pan. Do not overcrowd. Deep fry for 5-7 minutes or until crispy, golden brown and well done.
  6. Add fried fillets to tortillas. Squeeze lemon over if using, then top with favorite toppings – sliced cabbage, pico de gallo, sliced jalapeños, cilantro and the Jalapeño Lime Crema. Add a dash of Tony’s Original Creole Seasoning on top for added flavor!

NOTE:

You can toast corn or flour tortillas slightly in a heated skillet. Just make sure they are sill pliable.

Making the Jalapeño Lime Crema:

  1. In a blender, mix together sour cream and lime juice. Add in diced jalapeños after blending. Set aside until ready to use.

 

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