Grammy's Kitchen · Fish Tacos · Crunchy Catfish Tacos with Tequila Creamed C
One of 67 fish tacos recipes we measured
It ranks #66 of 67 for tortilla integrity among the fish tacos recipes we compared. 4 cooks on spicysouthernkitchen.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 67.
| this recipe | typical | |
|---|---|---|
| fat | 3% | 4% |
| protein add | 100% | 100% |
| salt | 2% | 0% |
| aromatics | 79% | 1% |
| vegetables and beans | 79% | 42% |
| liquid | 80% | 8% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tablespoon butter |
| 53 g | 1/3 cup chopped sweet onion |
| 50 g | 1/3 cup chopped red bell pepper |
| 308 g | 2 cups fresh or frozen corn |
| 3 g | 1 garlic clove, (minced) |
| 2 tablespoons tequila | |
| 119 g | 1/2 cup heavy cream |
| 300 g | 2 green onions, (sliced) |
| 12 g | 2 tablespoons chopped fresh cilantro |
| 15 g | 2 tablespoons chopped pickled jalapenos |
| salt and pepper | |
| 120 g | 1 cup all-purpose flour |
| 8 g | 1 1/4 teaspoons salt |
| 4 g | 1 teaspoon baking powder |
| 245 g | 1 cup club soda |
| 15 g | 1 tablespoon hot sauce |
| 324 g | 3 cups panko crumbs |
| 454 g | 1 pound catfish fillets, (cut into 1 1/2-inch pieces) |
| vegetable oil | |
| 8 small flour tortilla | |
| shredded lettuce | |
| sour cream | |
| salsa | |
| crumbled queso fresco cheese, (optional) |
Method: 9 steps, published by spicysouthernkitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this recipe last night, they were amazing! I love this recipe. I live next door to my best friend and we don't eat together now because of the pandemic but we cook for each other every night. He put his fish on homemade corn tortillas that his mom in Gu” — a cook, 5.0★
“Loved this , had already cooked catfish( beer batterered) was looking for something to do with leftovers. Different textures and flavors worked so well. P.S. ... I’m from Texas... so every Mexican restaurant you go in you get your choice of corn or flour.. I ” — a cook, 5.0★