Southern Blackened Catfish Tacos with Fried Corn & Old Bay Aioli
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These Southern blackened catfish tacos put a flavorful twist on classic fish tacos by combining bold Cajun spices with comforting Southern-inspired ingredients. Blackening is a classic Louisiana technique that creates a deeply flavorful crust by quickly searing heavily seasoned fish over high heat, locking in moisture while building smoky spice. Catfish is one of the best fish for blackening because its mild, slightly sweet flavor stands up beautifully to smoky spices and high-heat cooking without tasting overly fishy. That makes it especially approachable—even for people who don’t typically cook seafood at home.
What really makes this recipe special is the contrast of textures and flavors: flaky blackened catfish, sweet fried corn, crisp cabbage, and a creamy Old Bay aioli that ties everything together. It feels indulgent without being heavy and delivers the kind of layered flavor you usually expect from restaurant fish tacos. If you love seafood-forward dinners, you may also enjoy my crispy beer battered Baja fish taco recipe or these salmon wonton tacos.
Why You’ll Love This Recipe
- Great texture contrast – Crispy cabbage, tender catfish, creamy aioli, and sweet corn make every bite satisfying.
- Weeknight-friendly – These tacos come together quickly with minimal prep.
- Approachable seafood recipe – Catfish is mild, affordable, and easy to cook.
Key Ingredients in This Recipe
- Catfish – Catfish is a consistent fish with a sweet, mild flavor making it an extremely versatile fish to use in recipes. It doesn’t have a very “fishy” flavor. It’s often served battered and fried but I like serving it “blackened” in this recipe. It’s also a fairly affordable fish compared to most other seafood. If you are unable to find catfish you can substitute another flakey whitefish such as tilapia or rockfish instead.
- Seasoning – I use a blend of paprika, garlic powder, dried oregano, thyme, cayenne pepper, salt and pepper. The spices are stirred together and used to “blacken” the fish. Hold back on
- Bacon – While meat and seafood aren’t typically served in tacos together this combination works well together for a Southern twist. The corn cooks in the bacon fat while the crispy bacon adds texture and a salty quality to the tacos. Since the bacon adds a fair amount of salt, hold back on over-salting the other ingredients.
- Corn – I use fresh corn in this recipe though frozen or canned sweet corn can easily be substituted, especially based on seasonality.
- Cream – This corn recipe is inspired by Southern creamed corn so this helps bind the corn together though it can be easily omitted.
- Jalapeño – The sautéed jalapeño adds just a bit of spice to the corn.
- Mayonnaise – Rather than making a homemade aioli using oil and egg yolks I chose to “dress up” a mayonnaise and transform it into an aioli which is served over the catfish tacos.
- Garlic – Adding garlic to the mayonnaise transforms it into more of an aioli.
- Old Bay® seasoning – Old Bay is a blend of herbs and seasonings used frequently for seafood. The mixture includes celery salt, crushed red pepper, paprika and more so I find it easier to use the blend rather than making my own.
- Tortillas – I prefer flour tortilla to corn for these tacos though they can easily be substituted. Before assembling the tacos, either warm them by holding them with tongs over a gas flame for a few seconds or in the microwave topped with a damp paper towel to keep them from drying out.
- Cabbage – Use a mandolin to finely shred cabbage to use as the base of these tacos. As a result the cabbage is tender and almost shaved. Hand-cutting is fine though I prefer the finer texture from the mandolin.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
For the best blackened crust, pat the catfish completely dry before seasoning and cook in a very hot skillet. High heat helps develop that signature dark, flavorful crust while keeping the inside moist and flaky.
Swaps & Substitutions
- Catfish: Swap with tilapia, cod, snapper, mahi mahi, or another firm white fish that holds up well to blackening.
- Old Bay seasoning: Substitute with Cajun seasoning, Creole seasoning, or your favorite blackening spice blend.
- Flour tortillas: Use corn tortillas for a more traditional taco, or lettuce cups for a lighter option.
- Cabbage: Green cabbage, red cabbage, Napa cabbage, or pre-shredded coleslaw mix all work well.
- Corn: Fresh corn is ideal, but frozen (thawed) or canned (drained) corn can be used for convenience.
- Aioli: Greek yogurt or sour cream can be used in place of mayo for a lighter sauce.
- Bacon: Omit for a lighter version or swap with turkey bacon.
How to Make Catfish Tacos (Step-by-Step)
- Make the spice mixture. In a small bowl stir together the paprika, garlic powder, oregano, thyme, cayenne pepper, kosher salt and black pepper. Generously season the catfish pieces on both sides.
- Cook the fish. Heat a large sauté pan over medium heat, add the olive oil and heat through. Add the catfish and cook until dark on both sides and cooked through.
- Cook the bacon. Heat a medium cast iron skillet over medium heat add the bacon and cook until the fat has rendered and the bacon is crispy.
- Return the pan to heat. Remove the bacon to a paper towel lined plate using a slotted spoon. Return the pan to the heat and add the butter, allowing to melt.
- Cook the corn. Toss the corn in sugar then add to the pan and cook until the corn is soft and some pieces are golden brown.
- Season the corn. Add the cream and stir to combine, cooking until the cream thickens. Remove from heat and add the jalapeño and bacon back to the pan. Season with salt and pepper and top with the parsley.
- Make the old bay aioli. Whisk the mayonnaise, garlic, Old bay seasoning, pepper and 1 tablespoon of water together until completely combined.
- Serve. Divide the cabbage among the tortillas and top with the catfish pieces. Top with the fried corn and old bay aioli. Serve immediately with lemon wedges.
How to Serve This Recipe
- Dinner: Serve with cilantro lime rice, black beans, or a simple green salad for a complete meal.
- Entertaining: Set out all the components taco-bar style so guests can build their own tacos.
- Side Dishes: Pair with hush puppies, coleslaw, grilled corn, or Southern-style potato salad.
- Garnishes: Top with hot sauce, sliced jalapeños, scallions, extra aioli, or fresh lemon wedges.
How to Store This Recipe
- Cooked catfish: Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet to maintain texture.
- Fried corn: Store in an airtight container in the refrigerator for up to 3 days. Warm in a skillet before serving.
- Old Bay aioli: Refrigerate in an airtight container for up to 4 days. Stir before serving.
- Cabbage: Store shredded cabbage in an airtight container in the refrigerator for up to 3 days.
- Assembled tacos: These are best eaten immediately, since the tortillas soften and the cabbage loses crunch quickly.
FAQ – Frequently Asked Questions
Yes! Substitute another flakey whitefish such as tilapia or rockfish in these catfish tacos. You can also mix things up and try using salmon in this recipe or even shrimp!
While I love the combination of all the flavors, to simplify the recipe, simply fry the corn in the bacon fat with the crispy bacon and add it over the top of the tacos. Rather than making the Old Bay Aioli simply top with sour cream.
If you love fish tacos as much as I do, try these fish tacos with cilantro lime sauce, beer-battered Baja fish tacos, or this fish taco rice bowl with jicama salsa.
Blackening refers to coating food in spices and cooking it over high heat until the seasoning forms a dark, flavorful crust.
No—catfish has a mild, slightly sweet flavor and is generally less fishy than many other types of seafood.
Yes. Grilling works well and adds additional smoky flavor while still creating a flavorful crust.
Other Recipes to Try
If you want to experiment with more takes on classic fish tacos, take a look at some of my favorite recipes below:
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Southern Blackened Catfish Tacos with Fried Corn & Old Bay Aioli
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Ingredients:
For the blackened catfish:
- 2 teaspoons paprika
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon cayenne pepper
- Kosher salt, as needed
- ¼ teaspoon freshly ground black pepper
- 1 pound catfish filets, cut into 6 pieces
- 2 tablespoons extra-virgin olive oil
For the fried corn:
- 3 slices bacon, sliced into ½” pieces
- 2 tablespoons unsalted butter
- 2 ears of corn, husked and cut off the cob
- ½ teaspoon granulated sugar
- 2 tablespoons heavy cream
- 2 tablespoons diced jalapeño
- ¼ teaspoon kosher salt
- 1/8 teaspoons freshly ground black pepper
For the old bay aioli:
- ½ cup mayonnaise
- 2 cloves garlic, minced
- 2 teaspoons Old Bay® seasoning
- ¼ teaspoon freshly ground black pepper
For serving:
- 6 6-inch flour tortillas, warmed
- 3 cups shredded purple and green cabbage
- lemon wedges
Instructions:
For the blackened catfish:
- In a small bowl stir together the paprika, garlic powder, oregano, thyme, cayenne pepper, kosher salt and black pepper. Generously season the catfish pieces on both sides.
- Heat a large sauté pan over medium heat, add the olive oil and heat through. Add the catfish and cook until dark on both sides and cooked through, about 4 minutes each side. Remove to a plate and set aside.
For the fried corn:
- Heat a medium cast iron skillet over medium heat add the bacon and cook until the fat has rendered and the bacon is crispy.
- Remove the bacon to a paper towel lined plate using a slotted spoon. Return the pan to the heat and add the butter, allowing to melt. Toss the corn in sugar then add to the pan.
- Cook, stirring occasionally until the corn is soft and some pieces are golden brown. Add the cream and stir to combine, cooking until the cream thickens, about 5 minutes.
- Remove from heat and add the jalapeño and bacon back to the pan, stirring to combine. Season with salt and pepper then top with the parsley.
For the old bay aioli:
- In a small bowl whisk the mayonnaise, garlic, Old bay seasoning, pepper and 1 tablespoon of water together until completely combined.
For serving:
- Divide the cabbage among the tortillas and top with the catfish pieces. Top with the fried corn and old bay aioli. Serve immediately with lemon wedges on the side.
Notes:
Nutrition:
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I was looking for a fish taco recipe different from all the rest and I found it. All the fish tacos I make are mexican with pico, avocado, lime, etc which I love but these tacos were so delicious. The corn with the bacon and jalapenos, the old bay aioli with garlic, everything worked so well together. Can’t wait to make again, great recipe!
I am so happy to hear that you enjoyed the recipe!! Thank you Crissy!!
Just made this tonight and it was amazing! Added some pickled jalapenos to mine, my hubby’s was exact. Great job!! Will make again!
I’m so happy to hear that you enjoyed the recipe! Love the addition of pickled jalapeños, I bet it was great!
Made these last night and they were a major hit! The flavors work wonderfully together, the seasoning hits all the right notes and heat level is perfect. Will make again and again. Thank you!
Yay!! I am so happy to hear that Gloriana! Thanks so much for sharing!
Just made this for dinner it was delicious. I added a tiny bit of honey to the aioli to cut the saltiness. My husband and son loved it. Perfect week night meal
That is such a great note, thank you!! I’m so happy you enjoyed!
This dish just doesn’t come together well. Flavors are all over the place.
I first tried fish tacos at a place in Anchorage AK called “Humpys”. They used Salmon, of course. Today I reside in “The Old Dominion”. Down here Catfish is usually available fresh or frozen. I routinely serve Catfish “fried, dried, and laid on the side” with fries and slaw. Today the weather is warm and Spring like and I was looking for a fresh tasting recipe to match the day. This recipe filled the bill perfectly! It was a big hit here at home and wasn’t nearly as heavy as doing it Southern Style. This one is a keeper and fairly healthy…… jus’ sayin’ 😊
Ah I’ve actually been to Humpys on a trip to Alaska too!!!! I am so happy to hear you enjoyed this recipe! Thanks so much for sharing Michael!