Crunchy Catfish Tacos with Tequila Creamed Corn are the ultimate southern taco. Crispy fried catfish nuggets combine with a wonderfully delicious creamed corn in a floured tortilla for a fun take on fish tacos.

 
Add all the topping you want. I like to partially fill the tortillas with shredded iceberg lettuce, topped with lots of fried catfish. Spoon on the creamed corn, a little salsa, and sour cream, plus a little crumbled queso fresco. Crunchy fried catfish and tequila creamed corn take fish tacos to a whole new level.

 
Catfish makes delicious tacos, especially when it has a golden and super crispy coating with a delicately flaky interior. I’m not sure which part I like better about these tacos, the catfish or the tequila creamed corn. The catfish batter has a little hot sauce in it for some heat. It is first coated in a batter made from all-purpose flour, baking powder, hot sauce, and club soda and then pressed into panko crumbs for a really crispy but light coating. Since the catfish is cut into bite-sized pieces, it just takes a few minutes per side to fry.
The creamed corn has onion, garlic, red bell pepper, green onion, cilantro, and jalapeno for tons of flavor.

 
I’ve eaten fish tacos at a lot of restaurants and frankly, I am underwhelmed by most of them. But there is nothing underwhelming about these fish tacos. They are amazing.
Give these Crispy Catfish Tacos with Tequila Creamed Corn a try and I think you’ll find they are s...