Catfish is a cornerstone of Southern cuisine, deeply embedded in tradition, often deep-fried in cornmeal due to its availability, giving it a unique and flavorful profile alongside regional influences.
By transforming the traditional preparation of catfish into a taco, Michelle McGlinn's recipe cleverly introduces a zesty jalapeño slaw, making it versatile enough to serve alongside cocktails like mojitos and margaritas.
To prepare the cornmeal-crusted catfish tacos, you'll need about a pound of catfish, various spices for seasoning, and a jalapeño slaw to enhance the overall flavor—perfect for a summer meal.
This dish revitalizes a historical recipe, pairing crunchy catfish with fresh ingredients for a modern take that honors the Southern roots while also appealing to contemporary culinary trends.
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