For the coleslaw: Whisk together the mayonnaise, vinegar and sugar in a bowl. Stir in the celery seed, salt and white pepper. Mix together the carrots and cabbage in a bowl and pour the dressing over. Refrigerate for 2 hours.
For the catfish: Heat the oil to 350 degrees F in a fryer or deep cast-iron skillet. Mix together the cornmeal, salt and black pepper and set aside. Melt the butter in a griddle and cook the tortillas until desired crispiness.
Dredge the catfish in the cornmeal mixture, and then fry until the internal temperature reaches 150 degrees F, about 5 minutes. Transfer to a paper towel to drain excess oil.
Fry the French fries in the leftover oil until crispy, 3 to 3 1/2 minutes. Drain excess oil and season with salt and black pepper.
To build the tacos, place 1/4 cup coleslaw into each tortilla. Top each with 1 catfish fillet and 1 tablespoon pico de gallo. Squeeze a lime wedge over the top, add French fries to the plates and enjoy.
NotesThis recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.