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Southern Catfish Tacos with Crunchy Slaw

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Southern Catfish Tacos with Crunchy Slaw combine crispy, cornmeal-coated catfish with a tangy, refreshing slaw for the ultimate fusion of Southern comfort and taco night flair. These tacos are bold, bright, and incredibly satisfying—perfect for a fun weeknight dinner or casual weekend gathering.

Why You’ll Love This Recipe

  • Crispy, golden fried catfish bursting with Cajun flavor
  • Cool, crunchy slaw adds contrast and freshness
  • Ready in just 30 minutes
  • Customizable with your favorite toppings
  • A fun and flavorful way to serve fish tacos with a Southern twist

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the catfish:

  • Catfish fillets (cut into strips)
  • Cornmeal
  • All-purpose flour
  • Cajun seasoning
  • Salt and black pepper
  • Buttermilk
  • Vegetable oil (for frying)

For the slaw:

  • Green cabbage, shredded
  • Red cabbage, shredded
  • Carrot, julienned
  • Jalapeño (optional), thinly sliced
  • Fresh cilantro, chopped
  • Mayonnaise
  • Apple cider vinegar
  • Honey
  • Salt and pepper

For serving:

  • Small corn or flour tortillas
  • Lime wedges
  • Optional toppings: avocado slices, hot sauce, extra cilantro

Directions

this recipe
  1. Make the slaw
    In a large bowl, combine the cabbage, carrots, jalapeño, and cilantro. In a separate bowl, whisk mayo, vinegar, honey, salt, and pepper. Toss slaw with dressing and chill until ready to use.
  2. Prepare the catfish
    In a bowl, mix cornmeal, flour, Cajun seasoning, salt, and pepper. In another bowl, pour buttermilk. Dip catfish strips in buttermilk, then dredge in the cornmeal mixture.
  3. Fry the catfish
    Heat oil in a skillet over medium-high heat. Fry the catfish in batches for about 3–4 minutes per side, or until golden brown and cooked through. Drain on paper towels.
  4. Assemble tacos
    Warm tortillas. Add a few catfish pieces to each, top with crunchy slaw, and your choice of extras. Serve with lime wedges.

Servings and Timing

  • Servings: 4
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes

Variations

  • Grilled catfish: Skip the fryer and grill the catfish with Cajun seasoning for a lighter version
  • Different fish: Try cod, tilapia, or haddock as a substitute
  • Spicy slaw: Add more jalapeños or a splash of hot sauce to the dressing
  • Taco toppings: Use chipotle mayo, pickled onions, or queso fresco for added flavor
  • Low-carb option: Serve in lettuce wraps instead of tortillas

Storage/Reheating

  • Refrigerate: Store catfish and slaw separately in airtight containers for up to 2 days
  • Reheat: Rewarm catfish in a 350°F oven for 10 minutes to keep it crispy
  • Freeze: Fried catfish can be frozen and reheated in the oven. Don’t freeze the slaw

FAQs

Can I use frozen catfish?

Yes, just thaw completely and pat dry before coating and frying.

What can I use instead of buttermilk?

Mix 1 tablespoon lemon juice or vinegar with 1 cup milk and let sit 5 minutes.

Can I bake the catfish instead of frying?

Yes. Bake breaded catfish on a greased baking sheet at 400°F for about 20 minutes.

Is this recipe spicy?

It has mild heat from the Cajun seasoning—adjust spice level to your preference.

What goes well with catfish tacos?

Black beans, corn salad, or sweet potato fries make great sides.

Can I make the slaw ahead of time?

Yes, up to one day ahead. It gets even more flavorful as it rests.

Can I use another type of fish?

Absolutely—any firm white fish works well here.

How do I keep the fish crispy?

Fry in hot oil, don’t overcrowd the pan, and drain on paper towels.

Are corn or flour tortillas better?

Either works—corn gives a more traditional taco texture; flour is softer.

Can I make this gluten-free?

Yes—use gluten-free flour and corn tortillas to keep it gluten-free.

Conclusion

Southern Catfish Tacos with Crunchy Slaw are the perfect combo of crispy, creamy, fresh, and spicy. Whether you’re making them for taco night or just craving Southern comfort with a twist, this recipe is sure to hit the spot. Ready in 30 minutes, they’re a fast and flavorful way to impress everyone at the table.

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Southern Catfish Tacos with Crunchy Slaw

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  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6 tacos
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Southern, American
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Description

These Southern Catfish Tacos are crispy on the outside, tender on the inside, and loaded with bold flavor. Paired with a tangy, crunchy slaw and wrapped in warm tortillas, they bring together Southern comfort and taco night vibes in the best way possible. Fresh, easy, and packed with texture!

Ingredients

For the catfish:

  • 1 lb catfish fillets, cut into 1-inch wide strips

  • 1 cup buttermilk

  • 1/2 cup cornmeal

  • 1/2 cup all-purpose flour

  • 1 teaspoon paprika

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/4 teaspoon cayenne pepper (optional)

  • Vegetable oil, for frying

For the slaw:

  • 2 cups shredded green cabbage

  • 1/2 cup shredded carrots

  • 2 tablespoons chopped green onions

  • 1/4 cup mayo

  • 1 tablespoon apple cider vinegar

  • 1 teaspoon Dijon mustard

  • 1/2 teaspoon sugar

  • Salt and pepper to taste

To assemble:

  • 6 small flour or corn tortillas, warmed

  • Lemon or lime wedges

  • Hot sauce or remoulade (optional)

  • Chopped fresh parsley or cilantro for garnish

Instructions

  1. Marinate the catfish: Place catfish strips in a bowl with buttermilk. Let them soak for at least 15–30 minutes to tenderize and add flavor.

  2. Make the slaw: In a medium bowl, combine cabbage, carrots, and green onions. In a small bowl, whisk together mayo, apple cider vinegar, Dijon mustard, sugar, salt, and pepper. Pour over the slaw mix and toss to coat. Chill in the fridge until ready to serve.

  3. Prepare the coating: In a shallow dish, mix cornmeal, flour, paprika, garlic powder, salt, pepper, and cayenne.

  4. Fry the catfish:

    • Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.

    • Remove catfish from buttermilk, let excess drip off, and dredge in the cornmeal mixture.

    • Fry in batches for about 2–3 minutes per side, or until golden brown and cooked through. Transfer to a paper towel–lined plate to drain.

  5. Assemble the tacos:

    • Place a few pieces of crispy catfish into each tortilla.

    • Top with a generous scoop of slaw.

    • Finish with hot sauce or remoulade, fresh herbs, and a squeeze of lemon or lime.

 

Notes

  • You can bake or air fry the catfish if you prefer a lighter version.

  • Want to kick it up? Add pickled onions or jalapeños for a spicy punch.

  • These also taste great with a drizzle of honey-lime crema or spicy mayo.

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