• 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!