Catfish Tacos With Charred Corn Recipe

Name: Catfish Tacos With Charred Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds catfish fillets, cut into strips 1 inch wide; kosher salt and black pepper; 2 cups cornmeal; 2 cups grape-seed oil; 16 (6-inch) corn tortillas; 4 ears corn, shucked; grape-seed oil; kosher salt and black pepper; 5 banana peppers, chopped into medium dice; 1 white onion, chopped into medium dice; 1 red or green jalapeno, chopped into small dice; 2 cloves garlic, minced; 2 tablespoons ground cumin; 1 teaspoon hot sauce, or more if desired; kosher salt and black pepper; 2 large egg yolks; 1 cup grape-seed oil; 3 tablespoons lemon juice; Zest of 1 large lemon; kosher salt and black pepper

Servings: persons

2 pounds catfish fillets, cut into strips 1 inch wide
kosher salt and black pepper
2 cups cornmeal
2 cups grape-seed oil
16 (6-inch) corn tortillas
4 ears corn, shucked
grape-seed oil
kosher salt and black pepper
5 banana peppers, chopped into medium dice
1 white onion, chopped into medium dice
1 red or green jalapeno, chopped into small dice
2 cloves garlic, minced
2 tablespoons ground cumin
1 teaspoon hot sauce, or more if desired
kosher salt and black pepper
2 large egg yolks
1 cup grape-seed oil
3 tablespoons lemon juice
Zest of 1 large lemon
kosher salt and black pepper

1
Preheat the oven to 300F.
2
Place the fish strips on a clean plate or cookie sheet.
3
Season them generously with salt and pepper we are not seasoning the cornmeal, so this allows for even seasoning of each piece of fish.
4
In a large bowl, toss a few pieces of fish at a time with the cornmeal to coat them thoroughly.
5
Repeat until all the fish is coated.
6
In a large cast-iron skillet, heat the oil on medium-high until it is hot, but not smoking somewhere around 325 to 350F.
7
Once the oil has reached this temperature, carefully place your strips of catfish into the pan and allow them to cook till they are golden brown, 2 to 3 minutes on each side.
8
Transfer them to a paper-towel-lined plate as they are done.
9
Wrap your tortillas in aluminum foil and place them in the oven for 7 to 10 minutes to warm.

790

kcal

Calories

Fat

162

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 pounds catfish fillets, cut into strips 1 inch wide, kosher salt and black pepper, 2 cups cornmeal, 2 cups grape-seed oil, and more.

Yes, Catfish Tacos With Charred Corn falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Catfish Tacos With Charred Corn

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions