Crunchy Catfish Tacos with Tequila Creamed Corn

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Crunchy Catfish Tacos with Tequila Creamed Corn are the ultimate southern taco. Crispy fried catfish nuggets combine with a wonderfully delicious creamed corn in a floured tortilla for a fun take on fish tacos.

Catfish Tacos

 

Add all the topping you want. I like to partially fill the tortillas with shredded iceberg lettuce, topped with lots of fried catfish. Spoon on the creamed corn, a little salsa, and sour cream, plus a little crumbled queso fresco. Crunchy fried catfish and tequila creamed corn take fish tacos to a whole new level.

Crunchy Catfish Tacos

 

Catfish makes delicious tacos, especially when it has a golden and super crispy coating with a delicately flaky interior. I’m not sure which part I like better about these tacos, the catfish or the tequila creamed corn.

The catfish batter has a little hot sauce in it for some heat. It is first coated in a batter made from all-purpose flour, baking powder, hot sauce, and club soda and then pressed into panko crumbs for a really crispy but light coating. Since the catfish is cut into bite-sized pieces, it just takes a few minutes per side to fry.

The creamed corn has onion, garlic, red bell pepper, green onion, cilantro, and jalapeno for tons of flavor.

Crunchy Catfish Tacos

 

I’ve eaten fish tacos at a lot of restaurants and frankly, I am underwhelmed by most of them. But there is nothing underwhelming about these fish tacos. They are amazing.

Give these Crispy Catfish Tacos with Tequila Creamed Corn a try and I think you’ll find they are some of the best you have ever had.

Crunchy Catfish Tacos

More Taco Recipes

Crunchy Catfish Tacos with Tequila Creamed Corn
Prep Time
20 mins
Cook Time
6 mins
 

Crunchy Catfish Tacos with Tequila Creamed Corn are the ultimate southern taco. Crispy fried catfish nuggets combine with a wonderfully delicious creamed corn in a floured tortilla for a fun take on fish tacos.

Course: Main Dish
Cuisine: Mexican
Keyword: fish tacos
Servings: 8
Ingredients
Tequila Creamed Corn
  • 1 tablespoon butter
  • 1/3 cup chopped sweet onion
  • 1/3 cup chopped red bell pepper
  • 2 cups fresh or frozen corn
  • 1 garlic clove, minced
  • 2 tablespoons tequila
  • 1/2 cup heavy cream
  • 2 green onions, sliced
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped pickled jalapenos
  • salt and pepper
Catfish
  • 1 cup all-purpose flour
  • 1 1/4 teaspoons salt
  • 1 teaspoon baking powder
  • 1 cup club soda
  • 1 tablespoon hot sauce
  • 3 cups panko crumbs
  • 1 pound catfish fillets, cut into 1 1/2-inch pieces
  • vegetable oil
Tacos
  • 8 small flour tortilla
  • shredded lettuce
  • sour cream
  • salsa
  • crumbled queso fresco cheese, optional
Instructions
  1. Melt butter in a large nonstick pan. Add onion, bell pepper and corn and cook for 3 minutes.

  2. Add garlic and cook 1 more minute.

    Add tequila and heavy cream and cook until slightly thickened, about 3 to 4 minutes.

  3. Stir in green onion, cilantro, and jalapenos. Remove from heat. Season to taste with salt and pepper. Set aside.

  4. In a medium bowl stir together flour, salt, and baking powder. Whisk in club soda and hot sauce until smooth.

  5. Place Panko crumbs in a shallow dish.

  6. Coat catfish in the batter and then press into Panko crumbs.

  7. Heat 1 inch oil in a Dutch oven. Fry catfish in batches for about 1 to 2 minutes per side. Drain on a paper towel-lined plate.

  8. Place a damp paper towel over tortillas and microwave for 25 seconds to soften.

  9. Fill tortillas with shredded lettuce, catfish, and creamed corn and serve with sour cream and salsa.

Crunchy Catfish Tacos

Disclosure:  This post contains affiliate links.

2 thoughts on “Crunchy Catfish Tacos with Tequila Creamed Corn

  1. If you want to stay authentic to Mexican food, tacos are made with CORN tortillas – not flour. Flour tortillas are for burritos or quesadillas

    So as not to appropriate from the culture, you could call them ‘your version’ of tacos.

    1. First of all, your comment is kind of rude. Second, nowhere does it claim to be an authentic Mexican recipe. Thirdly, I’m from northern Mexico and we use flour tortillas as well as corn for tacos.

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