Southern Blackened Catfish Tacos with Fried Corn & Old Bay Aioli
This recipe puts a southern twist on fish tacos. While southern style catfish is often served battered in cornmeal and fried, I opt to pan-fry it and serve it blackened instead.
Course taco
Cuisine American, Southern
Keyword aioli, blackened, catfish, corn, flour tortillas, fried corn, old bay, tortilla
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.