Fried Catfish Tacos Recipe

In a large bowl, soak the catfish fillets in buttermilk for at least 30 minutes to tenderize and flavor the fish.

In a separate bowl, mix together the cornmeal, all-purpose flour, paprika, garlic powder, salt, and black pepper.

Heat vegetable oil in a large skillet over medium-high heat until hot.

Remove catfish from buttermilk and dredge in the cornmeal mixture, ensuring an even coating.

Fry the catfish fillets for about 4-5 minutes per side, or until golden brown and cooked through. Drain on paper towels.

In a large bowl, combine shredded cabbage and grated carrot.

In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper.

Pour the dressing over the cabbage mixture and toss until well combined. Refrigerate until ready to use.

In a saucepan, combine white vinegar, water, sugar, and salt. Bring to a boil.

Once boiling, remove from heat and add the thinly sliced red onions. Let them sit in the mixture for at least 30 minutes.

Drain the onions before using, reserving some pickling liquid if desired.

In a medium bowl, combine mayonnaise, Dijon mustard, hot sauce, lemon juice, garlic powder, paprika, and salt. Mix well.

Taste and adjust seasoning if necessary. Refrigerate until ready to use.

Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds per side.

Place a piece of fried catfish in the center of each tortilla.

Top with coleslaw, pickled onions, and a generous drizzle of remoulade sauce.

Fold the tortillas over the filling and serve immediately with your choice of side or chips & queso.