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Crunchy Catfish Tacos with Tequila Creamed Corn

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.

Crunchy Catfish Tacos on a plate.

Add Toppings

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.

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.

Catfish Batter

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.

Type Of Tortillas To Use

I am partial to flour tortillas, but of course corn tortillas are more authentic for tacos. Make yourself happy and use what you prefer. 🙂

Tacos topped with Tequila Creamed Corn on a plate.

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.

What To Serve With These Tacos

Crunchy Catfish Tacos with Tequila Creamed Corn on a plate.

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Crunchy Catfish Tacos on a plate.

Crunchy Catfish Tacos with Tequila Creamed Corn

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.

PREP: 20 minutes
COOK: 6 minutes


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


  • 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


  • 8 small flour tortilla
  • shredded lettuce
  • sour cream
  • salsa
  • crumbled queso fresco cheese, optional


  • Melt butter in a large nonstick pan. Add onion, bell pepper and corn and cook for 3 minutes.
  • Add garlic and cook 1 more minute.
    Add tequila and heavy cream and cook until slightly thickened, about 3 to 4 minutes.
  • Stir in green onion, cilantro, and jalapenos. Remove from heat. Season to taste with salt and pepper. Set aside.
  • In a medium bowl stir together flour, salt, and baking powder. Whisk in club soda and hot sauce until smooth.
  • Place Panko crumbs in a shallow dish.
  • Coat catfish in the batter and then press into Panko crumbs.
  • 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.
  • Place a damp paper towel over tortillas and microwave for 25 seconds to soften.
  • Fill tortillas with shredded lettuce, catfish, and creamed corn and serve with sour cream and salsa.


Calories: 403kcal
Course: Main Dish
Cuisine: Mexican
Keyword: fish tacos, Seafood

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Crunchy Catfish Tacos

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8 thoughts on “Crunchy Catfish Tacos with Tequila Creamed Corn”

  1. I made this tonight just as written. It was absolutely delicious! My wife and I both loved it! Thank you!

  2. Matt Demello

    Plan on making this. Has anyone made the 3x recipe for the cream corn? Does it still get thick? I’m worried 1.5 cups of heavy cream is to much. I don’t want a loose cream corn topping. Thanks! Everything sound delish!

  3. Princellar Bland

    Loved this cream corn and I will be using that again on some different tacos, heck my daughter and I ate it with some fried chips like a dip 😀 yes it was that good.

  4. Jerrod Nathan

    I made this recipe last night, they were amazing! I love this recipe. I live next door to my best friend and we don’t eat together now because of the pandemic but we cook for each other every night. He put his fish on homemade corn tortillas that his mom in Guanajuato Mexico had made and sent to him the day before. I put mine on regular white flour tortillas, (I think fish tacos should be on flour tortillas). The corn tortillas his mother made are pink. I am not sure why they are pink. But they look really pretty. I wish I could post pictures. Thank you for this recipe. I need to have it printed out because I plan on making them many more times. The fish tacos in this recipe were as good as I have had in restaurants. I used canned corn though because I had several cans of canned corn, and it turned out really good too. I know fresh or frozen corn would have been better. I just wanted to use what I already had. Thanks again!

  5. Loved this , had already cooked catfish( beer batterered) was looking for something to do with leftovers. Different textures and flavors worked so well. P.S. … I’m from Texas… so every Mexican restaurant you go in you get your choice of corn or flour.. I prefer flour.

  6. 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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