Southern-Style Fish Tacos |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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If y'all like fried catfish, you'll love it in these fish tacos. This mexican-inspired favorite gets a twist of Southern flare for an easy weeknight meal that your whole family will praise. Ingredients:
3 large limes, divided |
4 (6-ounce) catfish fillets, cut into 1-inch-thick strips |
1 1/2 cups yellow cornmeal |
2 tablespoons dried parsley flakes |
2 tablespoons paprika |
2 teaspoons ground red pepper |
2 teaspoons lemon pepper |
2 teaspoons salt |
1 teaspoon garlic powder |
crisco canola oil |
8 (6-inch) corn or flour tortillas, warmed |
1 cup thinly shredded green cabbage |
1 cup thinly shredded purple cabbage |
ranch salad dressing |
bottled salsa |
toppings: ripe avocado slices, diced and seeded alabama tomatoes, chopped fresh cilantro |
Directions:
1. Squeeze juice of 1 lime over fish. Combine cornmeal and next 6 ingredients in a large zip-top plastic freezer bag. Pat fish dry with paper towels, and place in bag, shaking to coat.
2. Pour oil to a depth of 1 1/2 inches in a large deep skillet; heat to 325°. Fry catfish, in batches, in hot oil 2 to 3 minutes or until crispy and golden brown. Drain on paper towels.
3. Place catfish in warmed tortillas; top evenly with cabbage, desired amount of salad dressing, salsa, and toppings. Cut remaining 2 limes into wedges, and serve with tacos.
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