Weeknight Catfish Wraps Recipe

Cooking Directions

• STEP 1.In a shallow dish, combine flour, cornmeal, paprika, garlic powder, salt, and pepper.
• STEP 2.Dredge catfish fillets in the flour mixture, pressing gently to adhere.
• STEP 3.Heat oil in a large skillet over medium-high heat. Cook catfish fillets for 3-4 minutes per side, until golden brown and cooked through.
• STEP 4.Meanwhile, warm tortillas in a dry skillet or microwave.
• STEP 5.Spread tartar sauce on each tortilla. Top with lettuce, tomatoes, and a catfish fillet.
• STEP 6.Fold the tortilla over the filling, tucking in the sides as you go. Serve immediately.
• STEP 7.Cooking Tips: For extra crunch, you can double-dip the catfish fillets in the flour mixture before frying. Serve with a side of coleslaw or potato wedges for a complete meal.
• STEP 8.Storage and Serving: These wraps are best served immediately while the catfish is still crispy. Leftover catfish can be refrigerated for up to 2 days and reheated in a toaster oven or skillet.

Cooking Tips

• For extra crunch, you can double-dip the catfish fillets in the flour mixture before frying.
• Serve with a side of coleslaw or potato wedges for a complete meal.

Storage and Serving

• These wraps are best served immediately while the catfish is still crispy.
• Leftover catfish can be refrigerated for up to 2 days and reheated in a toaster oven or skillet.