Fried Blackened Catfish Tacos with Lane's Corn Salsa

Fried Blackened Catfish Tacos with Lane's Corn Salsa


Clean and slice Catfish fillets to the size you desire. (we prefer strips) In a bowl add 1 to 2 cups flour, 1 to 2 tbsp Lane's Blackening Seasoning, and mix. In a separate bowl add 2 to 3 eggs and a 1/2 cup milk, stir/whisk.

Take catfish strips and roll in the flour mix, then place in egg mix, then back to flour mix then place in a container. Season with Lane's Blackening Rub to finish. Refrigerate for 1 hour.


In a cast-iron skillet fill about an inch deep with oil (we used peanut oil) and heat to 350 degrees.

Once the oil has reached temperature place the catfish strips in the skillet. Flip after 2 1/2 minutes. You will want to get a nice golden brown crust on both sides and the internal temperature of the catfish should be at 145. It should take about 5-6 minutes total. Once fully cooked place in a container with a paper towel, dust with Blackening rub.


Take a fresh piece of corn and cut the kernels off, dice half of a yellow onion, 1/4 of a red bell pepper, 1 medium jalapeno, and place in a bowl. Add fresh cilantro. Add 2 tbsp Lane's One-legged chicken buffalo sauce and 2 tbsp Lane's Sorta white BBQ sauce. (you don't want to end up with soup. Add less to start, you can always add more)


Create your tacos - place catfish on your tortilla and add Lane's Corn Salsa, cilantro, and a drizzle of Sorta White or One-legged Chicken for some spice.


Leave a comment

All comments are moderated before being published.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.