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creole fried catfish tacos recipe
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Creole Fried Catfish Tacos with Black-Eyed Pea, Corn, and Avocado Chutney and Fried Pickled Okra

Catfish Tacos...better yet, Creole Fried Catfish Tacos! This is one of the best tacos I’ve ever had the pleasure of eating.

Ingredients

Fried Catfish Ingredients

  • 5 catfish fillets
  • 2 cups corn meal
  • 2 cups all-purpose flour
  • 2 tablespoons yellow mustard
  • 2 eggs, beaten
  • 2 tablespoons Creole seasoning (Creole Kick)
  • 1/2 cup hot sauce (Franks Red Hot Sauce)
  • 1 tablespoon paprika
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper (optional)
  • vegetable oil, for frying

Black-eyed Pea, Corn, and Avocado Chutney Ingredients

  • 1 cup black-eyed peas, cooked and drained
  • 1 medium green bell pepper, seeded and chopped
  • 1 medium Vidalia onion, chopped
  • 1 cup fresh corn
  • 1 avocado, chopped
  • 1/4 cup red wine vinegar
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Pinch of granulated sugar
  • 2 tablespoons extra virgin olive oil

Fried Pickled Okra Ingredients

  • vegetable oil, for frying
  • 1 cup yellow self-rising cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground red pepper
  • 12 whole pickled okra (or you can use prepared pickled okra)
  • 1 large egg
  • 1 teaspoon hot sauce

Yogurt Topping Ingredients

  • 1/2 cup plain yogurt
  • juice of ½ lemon
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon Kosher salt
  • freshly ground pepper

Taco Ingredients

  • 8 flour tortillas
  • lettuce

Instructions

To Prepare the Fried Catfish

  • In a large cast iron skillet, add oil halfway up the side. Heat oil to 375 degrees.
  • In a medium bowl, add 1 cup of cornmeal and one cup flour.
  • In a small bowl, add paprika, black pepper, garlic powder, onion powder, and cayenne pepper. Stir until thoroughly mixed. Add 3 tablespoons of the spice mixture to the flour cornmeal mixture.
  • To make the wet mixture, in a medium bowl add remaining cornmeal and flour, mustard, eggs, hot sauce, and the remaining spice mixture and mix thoroughly. Add the fish fillets to the wet mixture and completely coat each fillet.
  • When oil has reached 350 degrees, coat 2 fillets with flour cornmeal mixture. Place the fillets in the hot oil and cook until fish is golden brown and cooked through, about 7 minutes. Remove fillets to a cooling rack placed on top of a cookie sheet.
  • Repeat with the remaining fillets and drain on the cooling rack.

To Prepare the Black-eyed Pea, Corn, and Avocado Chutney

  • In a large bowl, combine black-eyed peas, bell pepper, onion, corn and avocado.
  • In a medium bowl, add vinegar, garlic, salt, pepper, and sugar. Continuously whisk ingredients as you drizzle in 2 tablespoons olive oil.
  • Pour vinaigrette over the black-eyed pea mixture and gently stir until well combined.

To Prepare the Fried Pickled Okra

  • In the same skillet you cooked the fish, heat oil to 350 degrees.
  • In a shallow dish or plate, combine cornmeal, flour, Cajun seasoning, salt, pepper, and red pepper.
  • In a small shallow bowl, whisk eggs and 1 teaspoon of hot sauce.
  • Coat okra with the egg mixture, then liberally coat okra with the cornmeal mixture. Once oil reaches 350 degrees, fry in batches until golden brown, about 1 to 2 minutes. Remove okra to a cooling rack placed over a baking sheet.

To Build the Taco

  • In a dry hot skillet or grill pan, heat tortillas for about 1 to 2 minutes. Add shredded lettuce to the center of tortilla. Gently break catfish into pieces and place on top of the lettuce. Add scoop of chutney and 3 fried okra pieces, then drizzle yogurt topping over the top.