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Crispy Southern Fried Catfish Tacos Recipe with Easy Creamy Remoulade

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A quick and easy Southern-style fried catfish taco recipe featuring a crispy cornmeal batter and a tangy creamy remoulade sauce, perfect for casual gatherings and weeknight dinners.

Ingredients

Scale
  • 1 lb catfish fillets, skin removed and cut into taco-sized pieces (fresh or thawed frozen)
  • 1 cup yellow cornmeal
  • ½ cup all-purpose flour
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • Salt and freshly ground black pepper, to taste
  • 1 cup buttermilk (or whole milk with 1 tablespoon lemon juice, left to sit 5 minutes)
  • Vegetable oil for frying (peanut or canola oil works well)
  • ½ cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 teaspoon hot sauce (optional)
  • 1 tablespoon capers, finely chopped
  • 1 small garlic clove, minced
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 8 small corn or flour tortillas
  • 1 cup shredded green cabbage
  • 1 fresh lime, cut into wedges
  • Fresh cilantro leaves, roughly chopped (optional garnish)

Instructions

  1. Prepare the remoulade sauce: In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, hot sauce, chopped capers, minced garlic, smoked paprika, salt, and pepper. Cover and refrigerate until ready to serve.
  2. Mix the dry dredge: In a large bowl, combine cornmeal, flour, smoked paprika, garlic powder, cayenne, salt, and pepper. Stir well to evenly distribute spices.
  3. Soak the catfish: Pour buttermilk into another bowl. Dip each catfish piece into the buttermilk, coating completely.
  4. Dredge the fish: Transfer catfish from buttermilk to the cornmeal mixture, pressing gently so the batter adheres well to all sides.
  5. Heat the oil: Pour vegetable oil into your skillet to a depth of about 1 inch. Heat over medium-high heat until it reaches 350°F (175°C).
  6. Fry the catfish: Carefully add catfish pieces in batches—don’t overcrowd the pan. Fry for about 3-4 minutes per side, or until golden brown and crispy. Adjust heat as needed to keep oil temperature steady.
  7. Drain and rest: Remove fish with tongs or slotted spoon, place on paper towels to drain excess oil.
  8. Warm the tortillas: Quickly heat tortillas on a dry skillet or in the microwave until soft and pliable.
  9. Assemble the tacos: Place a few pieces of fried catfish on each tortilla, top with shredded cabbage, a dollop of creamy remoulade, cilantro, and a squeeze of fresh lime juice.

Notes

Press the batter firmly onto the fish for maximum crispiness. Maintain oil temperature at 350°F to avoid greasy or burnt coating. Fry in batches to prevent oil temperature drop. Pat fish dry before battering. Remoulade sauce is best fresh but can be made a day ahead. For gluten-free, substitute flour with almond flour or gluten-free cornmeal. For vegan, substitute fish with fried cauliflower or tofu and use vegan mayo.

Nutrition

Keywords: fried catfish tacos, Southern fried catfish, creamy remoulade, crispy fish tacos, easy taco recipe, quick dinner, Southern cuisine

Find it online: https://twirltaste.com/crispy-southern-fried-catfish-tacos-recipe-with-easy-creamy-remoulade/