Beer Batter Catfish Stuffed Hush Puppy Tacos

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Savory • Crispy • Creamy • Tangy

Golden hushpuppy-battered tortilla shells filled with crispy beer-battered catfish, fresh lime slaw, cool sour cream, and a rich drizzle of Oceana sauce made with Flying Saucer Condiment Co.’s Pineapple Peanut Satay Sauce. Crunchy, creamy, savory, and bright all in one bite.

Yield: 6–8 pieces
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

INGREDIENTS

Hushpuppy Batter Shells (Tortilla-Based)

  • 8–10 small tortillas (4-inch)

Dry Mix

  • 100 g cornmeal
  • 70 g all-purpose flour
  • 5 g baking powder
  • 8–10 g sugar
  • 4 g salt

Seasoning

  • 3 g onion powder
  • 3 g garlic powder
  • 1–2 g smoked paprika (optional)
  • 0.5–1 g cayenne pepper (optional)

Wet Mix

  • 160 g buttermilk
  • 1 large egg (~50 g)
  • 15 g melted butter or oil

Frying

  • Neutral oil, for frying

Beer Batter Fried Catfish

  • 1 lb catfish fillets, cut into strips or chunks

Seasoning

  • 6 g salt
  • 2 g black pepper
  • 3 g paprika
  • 2 g garlic powder
  • 2 g onion powder

Batter

  • 120 g all-purpose flour
  • 30 g cornstarch
  • 5 g baking powder
  • 3 g salt
  • 180–200 g cold beer

Lime Slaw

  • Green cabbage, thinly sliced
  • Purple cabbage, thinly sliced (optional)
  • Carrots, shredded
  • Fresh lime juice, to taste
  • Pinch of salt

Oceana Sauce

  • 5 oz Pineapple Peanut Satay Sauce (PPSS)
  • 10 oz mayonnaise
  • 2 tbsp tamari or soy sauce
  • 1 tsp toasted sesame oil
  • 2 tbsp brown sugar, adjusted to taste
  • ½ tsp garlic powder
  • ½ tsp onion powder

Additional

  • Sour cream
  • Fresh cilantro (optional garnish)

PREPARATION

Prepare the Oceana Sauce

In a bowl, combine PPSS, mayonnaise, tamari, sesame oil, brown sugar, garlic powder, and onion powder.

Whisk until smooth and fully combined.

Adjust sweetness or saltiness to taste.

Refrigerate for at least 30 minutes before serving.

Prepare the Lime Slaw

Combine cabbage and shredded carrots in a bowl.

Add fresh lime juice and a pinch of salt.

Toss lightly and refrigerate until ready to use.

Prepare the Catfish

Pat catfish dry with paper towels.

Season with salt, pepper, paprika, garlic powder, and onion powder.

Allow fish to rest for 5–10 minutes.

In a separate bowl, whisk together flour, cornstarch, baking powder, salt, and cold beer until smooth.

Heat frying oil to 350–365°F.

Dip catfish into batter and fry for 3–4 minutes until golden brown and crisp.

Transfer to a wire rack or paper towels to drain.

Prepare the Hushpuppy Batter

In a mixing bowl, combine cornmeal, flour, baking powder, sugar, salt, onion powder, garlic powder, and optional spices.

In a separate bowl, whisk together buttermilk, egg, and melted butter or oil.

Combine wet and dry ingredients and mix until smooth.

Form the Hushpuppy Shells

Lightly warm tortillas until flexible.

Dip each tortilla into the hushpuppy batter until evenly coated.

Carefully place directly into oil heated to 350–365°F.

Fry until puffed, crisp, and golden brown.

Remove and drain on paper towels or a wire rack.

Cut the Shells

Using a knife, carefully make a horizontal cut around the center of each shell to create a pocket for filling.

ASSEMBLY

Add a small amount of sour cream inside each shell.

Fill with lime slaw.

Insert 1–2 pieces of fried catfish.

Drizzle generously with Oceana sauce.

Garnish with fresh cilantro if desired.

Serve immediately while hot and crispy.




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