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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.
Course
Main Dish
Cuisine
Mexican
Keyword
fish tacos, Seafood
Prep Time
20
minutes
minutes
Cook Time
6
minutes
minutes
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
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.
Nutrition
Calories:
403
kcal