Kardea Brown's Catfish Tacos | Food Network


by Papri



There’s nothing better than fish tacos in the summertime!

Have you downloaded the new Food Network Kitchen app yet? With up to 25 interactive LIVE classes every week and over 80,000 recipes from your favorite chefs, it’s a kitchen game-changer. Download it today: http://food-network.app.link/download!

Subscribe to Food Network: https://foodtv.com/2WXIIWZ

Get the recipe: https://www.foodnetwork.com/recipes/catfish-tacos-8299555

Catfish Tacos
Level: Easy
Total: 45 min
Active: 35 min
Yield: 4 servings


1 cup whole buttermilk
2 tablespoons seafood seasoning, such as Old Bay
2 teaspoons chipotle powder
Kosher salt and freshly ground black pepper
1 pound skinless catfish fillets, cut into strips
1 cup fine yellow cornmeal
1 cup all-purpose flour
Canola oil, for frying
Eight 6-inch yellow corn or flour tortillas
Limes, quartered, for garnish
Fresh cilantro, for garnish
Sliced red onions, for garnish

Fiesta Slaw:
1/4 cup mayonnaise
1/4 cup Mexican crema (or sour cream)
2 tablespoons fresh lime juice (from about 1 lime)
1/2 teaspoon paprika
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 dashes hot sauce
2 cups shredded red cabbage
2 cups shredded savoy or napa cabbage
2 tablespoons chopped fresh cilantro
4 rainbow carrots, grated
2 green onions, sliced


For the catfish: Whisk together the buttermilk, 1 tablespoon of the seafood seasoning, 1 teaspoon of the chipotle and 1/2 teaspoon each salt and pepper in a medium bowl. Add the fish, cover and let soak, refrigerated, for 10 to 15 minutes.

For the fiesta slaw: While the fish is soaking, whisk together the mayonnaise, crema, lime juice, paprika, salt, pepper and hot sauce. Add the cabbages, cilantro, carrots and green onions and toss to coat.

Whisk together the cornmeal, flour and remaining 1 tablespoon seafood seasoning and 1 teaspoon chipotle in a shallow dish or paper bag. Drain the catfish, shaking off any remaining marinade (discard the remaining marinade). Place 3 to 4 pieces of fish in the cornmeal mixture and shake/flip until they are coated. Remove the fish to a clean plate or baking sheet. Repeat with the remaining fish.

Add about 1 inch of canola oil to a large cast-iron skillet over medium-high heat and heat to about 375 degrees F.

Add the fish to the skillet a few pieces at a time. Fry on each side until golden brown all over, 2 to 3 minutes. Remove to a baking sheet with a cooling rack. Repeat with the remaining fish.

Toast the tortillas in a cast-iron skillet or over an open flame. Add 2 pieces of fish to each tortilla and top with the fiesta slaw. Serve with lime wedges, cilantro and red onions.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.

Stream full episodes and more : http://watch.foodnetwork.com/
Like Food Network on Facebook: https://www.facebook.com/FoodNetwork
Follow Food Network on Instagram: https://www.instagram.com/foodnetwork/
Follow Food Network on Twitter: https://twitter.com/FoodNetwork
Visit Food Network online: http://www.foodnetwork.com


PaprikaSpice.page is reader-supported. When you buy through links on our site, we may earn an affiliate commission.


Related Posts

Follow Us



Related Posts

Paprika 101: Smoky vs Sweet vs Spicy + Hungarian Paprika Secrets!

Paprika 101: Smoky vs Sweet vs Spicy + Hungarian Paprika Secrets!

Paprika 101: Smoky vs Sweet vs Spicy + Hungarian Paprika Secrets! @TheJenGLV Unleash the full potential of paprika! This Paprika 101 video dives deep into smoky, sweet, and spicy varieties. Learn the difference between regular and Hungarian paprika, along with insider...