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Southern Catfish Tacos with Crunchy Slaw Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 66 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings (8 tacos)
  • Category: Main Course
  • Method: Frying
  • Cuisine: Southern, Fusion

Description

These Southern Catfish Tacos with Crunchy Slaw combine crispy, buttermilk-soaked fried catfish strips with a fresh, tangy cabbage slaw. Wrapped in warm tortillas and garnished with cilantro and lime, they deliver a flavorful fusion of Southern comfort and vibrant taco goodness, perfect for a quick and satisfying meal.

Ingredients

For the Catfish

  • 1 pound catfish fillets, cut into strips
  • 1/2 cup buttermilk
  • 1/2 cup cornmeal
  • 1/4 cup all-purpose flour
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil for frying (about 1/2 inch deep)

For the Slaw

  • 2 cups shredded green cabbage
  • 1/2 cup shredded carrots
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • Salt and black pepper, to taste

For the Tacos

  • 8 small corn or flour tortillas, warmed
  • Fresh cilantro, for garnish
  • Lime wedges, for serving
  • Hot sauce or remoulade (optional)

Instructions

  1. Soak the Catfish: Place the catfish strips in a bowl with the buttermilk and let them soak for 15 to 20 minutes. This step helps tenderize the fish and enhances flavor.
  2. Prepare the Slaw: While the catfish soaks, combine shredded cabbage, carrots, red onion, mayonnaise, apple cider vinegar, sugar, salt, and black pepper in a medium bowl. Mix well and chill until ready to serve to let the flavors meld.
  3. Make the Coating Mixture: In another bowl, stir together cornmeal, flour, paprika, garlic powder, cayenne pepper if using, salt, and black pepper. This seasoned blend will provide a crispy, flavorful crust on the catfish.
  4. Coat the Catfish: Remove the catfish strips from the buttermilk, letting excess drip off, then dredge each piece thoroughly in the cornmeal mixture, pressing gently to adhere the coating.
  5. Fry the Catfish: Heat about 1/2 inch of vegetable oil in a skillet over medium-high heat. Fry the catfish strips in batches for 2 to 3 minutes per side until they turn golden brown and are cooked through. Avoid overcrowding the skillet. Remove and drain on paper towels.
  6. Assemble the Tacos: Warm the tortillas and fill each with fried catfish strips. Top with a generous amount of crunchy slaw, garnish with fresh cilantro, and serve with lime wedges. Add hot sauce or remoulade if desired for extra flavor.

Notes

  • For a lighter version, you can bake or air-fry the catfish instead of frying.
  • Add pickled jalapeños or slices of avocado to the tacos for additional flavor and texture.
  • Use either corn or flour tortillas according to your preference; warming them enhances pliability and taste.
  • Adjust the cayenne pepper amount to control the heat level in the catfish coating.

Find it online: https://slsrecipes.com/southern-catfish-tacos-with-crunchy-slaw-recipe/