Crispy Fried Fish Tacos
These Fried Fish Tacos are everything you want in a weeknight or weekend meal. Crispy, seasoned catfish tucked into warm corn tortillas and topped with a bright, creamy cilantro lime slaw. They’re crunchy, fresh, a little Southern, and full of flavor in every bite.
You should definitely check out this Fried Catfish and this Blackened Catfish recipe too!
You will love these fried fish tacos because they’re super simple to make, but taste like you put extra love and care into each bite. One of our favorite parts is that they’re customizable for even the pickiest of eaters!
Ingredients for Fried Fish Tacos
Making these catfish tacos are simple and quick. Gather your ingredients before you start cooking, it will make the process so much easier! Here is what you need:
- Fish: we used catfish for this recipe, you can use cod, redfish, halibut, or your favorite fish.
- Coleslaw: to make the coleslaw you will use shredded cabbage, lime, cilantro, and a creamy sauce.
- Tortillas: corn tortillas are the best vessel for these fish tacos because they’re sturdy and add a delicious layer of flavor.
How to make Fried Catfish Tacos
Here’s how you make fried fish tacos:
Add your breading to a Ziploc bag or bowl.
Season your catfish pieces.
Dredge the catfish in the breading until fully coated.
Set the fish out on a tray so the breading can set.
Fry each piece of fish until golden brown.
Assemble your fish tacos in the corn tortillas.
Pro Tips and Variations for Fish Tacos
- Do not overcrowd the pan when you are frying the fish, it will ensure each piece is extra crispy.
- Be generous with your seasonings, fish takes on seasoning well.
- Drain your fried fish on a rack to help keep it crispy instead of soggy
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FAQ
Mild, flaky white fish works best. Catfish, cod, tilapia, and haddock are all great options because they fry up tender on the inside with a crispy coating on the outside. Choose fresh or fully thawed fish for the best texture.
The key is hot oil (around 350–365°F) and frying in small batches so the temperature doesn’t drop. Once fried, place the fish on a wire rack instead of paper towels to prevent steaming and sogginess.
Yes! While deep frying gives the crispiest result, you can bake or air-fry for a lighter option. Spray the breaded fish generously with oil and cook until golden and cooked through, flipping halfway for even browning.
Crispy Fried Fish Tacos
Ingredients
- 1½-2 pounds Catfish fillets
- 2 tablespoons Yellow mustard, use as binder
- ¾ cup Yellow cornmeal
- ¾ cup Panko breadcrumbs
- 1/2 tablespoon Cajun seasoning
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- ½ teaspoon Black pepper
- Vegetable oil, for frying
Cilantro Lime Coleslaw
- 3 cups Shredded coleslaw mix, or cabbage
- ¼ cup Mayonnaise
- 1-2 tablespoons Lime juice, fresh
- 1-2 tablespoons Cilantro, chopped
- 1 teaspoon Honey or sugar, optional
- Salt & pepper, to taste
Serving
- Corn tortillas, cilantro, lime, piico de gallo, or salsa
Instructions
- Pat your catfish dry and cut each fillet into bite-size chunks. Place the fish in a bowl and coat it with mustard, making sure all pieces are lightly covered.
- In a separate bowl or Ziploc bag, mix cornmeal, panko, Cajun seasoning, garlic powder, paprika, and pepper. Now toss the catfish in the breading mixture until each piece is evenly coated.
- Set the breaded fish pieces on a piece of parchment paper while you heat the oil. This is important so that the breading can set on the fish.
- Heat about ½ inch of vegetable oil in a skillet over medium-high heat. Once the oil reaches 350 degrees F.
- Carefully add the catfish into the hot oil in batches, leave a little space between each piece. Fry for about 2–3 minutes per side, until golden brown and cooked through. Transfer to a paper-towel-lined plate, or a cooling rack to drain excess oil.
Assembling the Fried Fish Tacos
- To make the cilantro lime coleslaw, whisk mayo, lime juice, lime zest, honey (if using), salt, and pepper in a bowl until it's fully combined. Stir in the cabbage and cilantro and mix well. Chill it in the refrigerator until ready to use.
- Heat your corn tortillas in a dry skillet or directly over a flame until they're warm and flexible.
- Add the fried catfish to tortillas, top with cilantro lime slaw, and finish with your favorite toppings.
- Serve immediately while the fish is hot and crispy, and enjoy!
