Arkansas

Fried Catfish Tacos

Fresh from the lakes and rivers of the Ozarks, Arkansas catfish gets the classic Southern treatment with a crispy cornmeal crust. Served in warm tortillas with creamy coleslaw and zesty remoulade, these tacos honor Arkansas's proud catfish farming tradition.

⏱ Total 40min 🍴 Makes 8 tacos 🌶 Mild ⭐ Southern Fried

Equipment Needed

🍳 Deep Skillet
🌡 Thermometer
🥣 Mixing Bowls
🍴 Comal
🥬 Wire Rack

Instructions

1

Prep the catfish: Cut catfish fillets into 1-inch wide strips. Place in a shallow dish and pour buttermilk over the fish. Let soak for 15-20 minutes. This tenderizes the fish and helps the coating stick.

2

Make the breading: In a shallow bowl, combine cornmeal, flour, cajun seasoning, salt, and pepper. Mix well to distribute the seasonings evenly.

3

Prepare the slaw: In a medium bowl, toss shredded cabbage with mayonnaise, apple cider vinegar, sugar, salt, and pepper. Refrigerate until ready to serve.

Tip: Make the slaw ahead of time - it gets better as it sits and the cabbage softens slightly.
4

Mix the remoulade: Whisk together mayonnaise, Creole mustard, pickle relish, and hot sauce. Taste and adjust seasoning. Set aside.

5

Heat the oil: Pour 2 inches of vegetable oil into a deep skillet or Dutch oven. Heat to 350 degrees F. Use a thermometer to monitor the temperature.

6

Bread the catfish: Remove fish strips from buttermilk, letting excess drip off. Dredge each piece thoroughly in the cornmeal mixture, pressing to adhere. Place on a wire rack.

7

Fry the catfish: Working in batches, carefully lower breaded catfish into the hot oil. Fry for 3-4 minutes per side until golden brown and cooked through. Drain on a wire rack and season with a pinch of salt immediately.

8

Warm the tortillas: Heat a dry comal over medium heat. Warm each corn tortilla for 30 seconds per side. Keep warm wrapped in a towel.

9

Assemble the tacos: Place crispy catfish strips on warm tortillas. Top with coleslaw and drizzle generously with remoulade sauce. Serve with lemon wedges on the side.

💡 Pro Tips & Variations

  • Arkansas catfish: Arkansas is one of the top catfish-producing states. Farm-raised catfish has a mild, clean flavor that's perfect for these tacos.
  • Cornmeal is key: Yellow cornmeal gives that authentic Southern fried catfish crust. Don't substitute breadcrumbs - it won't be the same.
  • Oil temperature matters: Keep the oil at 350 degrees F. Too hot and the outside burns before the inside cooks. Too cool and the fish absorbs oil and gets greasy.
  • Don't crowd the pan: Fry in small batches to maintain oil temperature and ensure even cooking.
  • Add hush puppies: For an extra Arkansas touch, serve these tacos with mini hush puppies on the side.
  • Hot sauce options: Crystal or Louisiana hot sauce are traditional choices for the remoulade.
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