Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Southern Catfish Tacos with Crunchy Slaw

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • 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

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.

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