Sichuan-Style Fried Catfish Tacos with Crunchy Pickled Slaw

Ingredients

• 12 oz catfish fillets
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/3 cup cornstarch
• 2 tbsp neutral oil (for frying)
• 3 cups shredded cabbage
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tsp Sichuan peppercorn (ground)
• 1 tbsp chili crisp or chili flakes
• 1 tsp sesame oil
• 2 tbsp lime juice
• 1/2 cup plain Greek yogurt
• 1 tbsp mayonnaise(optional)
• 1 tbsp toasted sesame seeds
• 6 ct small tortillas (corn or flour)

Instructions

1. 1

   Prep (20 minutes): Pat catfish dry and season with salt and black pepper. Cut into taco-size strips. Toss fish with cornstarch until lightly coated.

2. 2

   Pickle the slaw (during prep): In a bowl, combine shredded cabbage, rice vinegar, soy sauce, Sichuan peppercorn, chili crisp (or flakes), sesame oil, and 1 tbsp lime juice. Toss and set aside to marinate.

3. 3

   Cook (12 minutes): Heat neutral oil in a skillet over medium-high heat. Fry catfish in batches until crisp and cooked through, about 3–4 minutes per batch. Transfer to a rack or paper towel.

4. 4

   Finish and assemble: Stir Greek yogurt with mayonnaise (if using), remaining 1 tbsp lime juice, and a pinch of salt. Warm tortillas, then fill with fried catfish, top with Sichuan pickled slaw, and drizzle sesame-lime crema. Finish with sesame seeds and serve immediately.