Ingredients
Scale
Ingredients
- 2 catfish fillets
- 1 cup buttermilk
- 1 cup cornmeal
- 1/2 cup flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- Oil for frying
- 1 bunch collard greens, chopped
- 2 cloves garlic, minced
- 1/2 onion, diced
- 1 tbsp apple cider vinegar
- 1/2 tsp red pepper flakes
- 1 tbsp olive oil
- 4 small tortillas
- Hot sauce (optional)
Instructions
Soak the catfish fillets in buttermilk for at least 10 minutes.
2. Prepare the Collard Greens
Heat olive oil in a pan over medium heat. Sauté onions and garlic until soft. Add collard greens, apple cider vinegar, red pepper flakes, and cook until tender. Set aside.
3. Coat the Catfish
In a bowl, mix cornmeal, flour, paprika, garlic powder, salt, black pepper, and cayenne. Remove catfish from buttermilk, coat evenly in the dry mixture, and set aside.
4. Fry the Catfish
Heat oil in a skillet to 350°F. Fry catfish for about 3-4 minutes per side until golden brown and crispy. Drain on paper towels.
5. Assemble the Tacos
Warm the tortillas, add a generous portion of collard greens, top with crispy fried catfish, and drizzle with hot sauce if desired.
6. Serve & Enjoy!
Notes
- Ensure your oil is at the right temperature to achieve the crispiest crust on your catfish.
- Slice the catfish into smaller pieces for easier taco assembly.
- Swap catfish for shrimp or crispy tofu for a different take.
- Try pickled onions or coleslaw for an extra crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern, American
Nutrition
- Serving Size: 1 taco
- Calories: 450 per serving
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg