Description
These Southern Catfish Tacos with Crunchy Slaw combine crispy fried catfish fillets with a fresh, tangy cabbage and carrot slaw, topped with cilantro and served in warm tortillas. This quick and flavorful 30-minute recipe offers a perfect balance of crunchy textures and zesty flavors for a delicious seafood taco experience.
Ingredients
Scale
Catfish and Coating
- 4 small catfish fillets
- 1 cup cornmeal
- ½ cup flour
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp cayenne pepper (optional for spice)
- Salt and pepper to taste
- 1 cup buttermilk
- 2 tbsp vegetable oil (for frying)
Slaw
- 1 cup shredded cabbage
- ½ cup shredded carrots
- 2 tbsp mayo
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- Salt and pepper to taste
Assembly
- 8 small flour or corn tortillas
- Fresh cilantro (for garnish)
- Lime wedges (for serving)
Instructions
- Prepare the Slaw: In a bowl, combine shredded cabbage, shredded carrots, mayo, apple cider vinegar, honey, salt, and pepper. Mix thoroughly until all ingredients are evenly coated. Refrigerate the slaw until ready to serve to allow flavors to meld.
- Prepare the Catfish: In a shallow bowl, mix together cornmeal, flour, paprika, garlic powder, cayenne pepper (if using), salt, and pepper. Dip each catfish fillet into the buttermilk, then dredge it in the cornmeal mixture, pressing gently so the coating adheres well to the fillets.
- Fry the Fish: Heat vegetable oil in a skillet over medium heat. Once hot, carefully place the coated catfish fillets in the skillet and fry for about 3-4 minutes on each side, or until the coating is golden brown and the fish is cooked through. Remove fillets from the oil and place on paper towels to drain excess oil.
- Assemble the Tacos: Warm the tortillas in a skillet or microwave until pliable. Place one fried catfish fillet into each tortilla, top generously with the prepared crunchy slaw, garnish with fresh cilantro leaves, and serve alongside lime wedges for squeezing over the tacos.
Notes
- You can use either flour or corn tortillas depending on preference or dietary needs.
- Adjust the cayenne pepper quantity for desired spice level or omit if sensitive to heat.
- Make sure the oil is hot enough before frying to ensure a crispy coating without absorbing too much oil.
- The slaw can be prepared ahead of time to enhance the flavors.
- For a lighter option, bake the catfish fillets instead of frying (about 15 minutes at 400°F).
