Description
These Southern Catfish Tacos bring a delightful combination of crispy fried catfish fillets and a fresh, crunchy slaw wrapped in warm tortillas. The catfish is coated in a seasoned cornmeal mixture and fried to golden perfection, while the tangy slaw made with cabbage, carrots, mayo, apple cider vinegar, and honey adds a refreshing texture and flavor. Perfect for a quick and satisfying meal with a touch of southern comfort and zest.
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
To Serve
- 8 small flour or corn tortillas
- Fresh cilantro (for garnish)
- Lime wedges (for serving)
Instructions
- Prepare the Slaw: In a medium bowl, combine the shredded cabbage, shredded carrots, mayonnaise, apple cider vinegar, honey, salt, and pepper. Mix thoroughly until well combined. Cover and refrigerate the slaw to allow the flavors to meld while you prepare the fish.
- Prepare the Catfish: In a shallow bowl, mix together the cornmeal, flour, paprika, garlic powder, cayenne pepper (if using), salt, and pepper. In another bowl, pour the buttermilk. Dip each catfish fillet into the buttermilk, ensuring it is fully coated, then dredge it in the cornmeal mixture, pressing gently to help the coating adhere evenly.
- Fry the Fish: Heat the vegetable oil in a large skillet over medium heat until shimmering. Carefully place the coated catfish fillets in the hot oil. Fry each side for about 3 to 4 minutes until the exterior is golden brown and crispy and the fish is cooked through. Remove the fillets from the skillet and drain on paper towels to remove excess oil.
- Assemble the Tacos: Warm the tortillas until pliable, either in a dry skillet or wrapped in a clean towel in the microwave. Place one fried catfish fillet onto each tortilla, then top generously with the prepared crunchy slaw. Garnish with fresh cilantro leaves and serve immediately with lime wedges on the side to squeeze over the tacos for added brightness.
Notes
- For a spicier kick, increase the amount of cayenne pepper or add sliced jalapeños to the slaw.
- Use corn tortillas for an authentic southern taste or flour tortillas for a softer, milder base.
- Oven warming the tortillas wrapped in foil keeps them soft and warm before assembling.
- If you prefer a healthier option, bake the catfish fillets coated in the cornmeal mixture at 425°F for 12-15 minutes instead of frying.
- Leftover slaw can be stored covered in the refrigerator for up to 2 days.
