Why You’ll Love This Recipe

Southern Catfish Tacos with Crunchy Slaw bring together crispy, golden-fried catfish with zesty, tangy slaw all wrapped in warm tortillas for a fusion of Southern comfort and taco night vibes. These tacos are perfect for a quick weeknight dinner or a casual gathering, offering bold flavors and a satisfying crunch in every bite.

ingredients

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

catfish filletsbuttermilkcornmealflourcayenne peppergarlic powderpaprikaonion powdersaltblack peppervegetable oilflour or corn tortillascabbage (green or purple)carrotred onionmayonnaiseapple cider vinegarhoneyDijon mustardlime juicefresh cilantro

directions

Slice catfish fillets into taco-sized strips and soak in buttermilk for at least 30 minutes.

In a shallow dish, mix cornmeal, flour, cayenne pepper, paprika, garlic powder, onion powder, salt, and black pepper.

Heat vegetable oil in a skillet over medium-high heat.

Dredge the catfish pieces in the cornmeal mixture, pressing to coat well.

Fry catfish strips until golden brown and crispy, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain.

In a large bowl, combine shredded cabbage, grated carrot, and thinly sliced red onion.

In a separate bowl, whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, lime juice, salt, and pepper to make the slaw dressing.

Toss the slaw with the dressing until evenly coated.

Warm the tortillas in a skillet or microwave.

Assemble tacos by placing catfish pieces in tortillas, topping with crunchy slaw, and garnishing with chopped cilantro and a squeeze of lime.

Servings and timing

This recipe yields approximately 8 tacos.
Preparation time: 20 minutes
Marinating time: 30 minutes
Cooking time: 15 minutes
Total time: 1 hour 5 minutes

Variations

Swap catfish for tilapia or shrimp for a seafood twist.
Add sliced jalapeños or hot sauce for extra heat.
Try a chipotle mayo instead of the classic slaw dressing.
Use corn tortillas for a gluten-free option.

storage/reheating

Store leftover catfish and slaw separately in airtight containers in the refrigerator for up to 3 days.
Reheat catfish in the oven at 375°F for 10 minutes to keep it crispy.
Slaw is best enjoyed fresh but can be refrigerated for up to 2 days.

FAQs

Can I bake the catfish instead of frying?

Yes, bake at 400°F for about 15-20 minutes or until crispy.

What if I don’t have buttermilk?

You can make your own by mixing 1 cup milk with 1 tablespoon lemon juice or vinegar.

Is this recipe spicy?

It has a mild kick, but you can adjust the cayenne pepper to your liking.

Can I use pre-made slaw mix?

Absolutely, it saves time and works great.

What sides go well with these tacos?

Try sweet potato fries, black beans, or Mexican street corn.

Are these tacos kid-friendly?

Yes, just reduce the spice level if needed.

Can I grill the catfish instead?

Yes, just use a grill-safe mat or basket to keep it from flaking apart.

Can I use frozen catfish?

Yes, just thaw it completely and pat dry before marinating.

Can I make this dairy-free?

Use a dairy-free milk alternative with lemon juice in place of buttermilk and a dairy-free mayo for the slaw.

Can I prep the slaw ahead?

Yes, but dress it just before serving to keep it crunchy.

Conclusion

Southern Catfish Tacos with Crunchy Slaw are a bold and flavorful twist on a classic comfort dish. With crispy fried fish and a refreshing slaw, these tacos are sure to impress at any table. Perfect for Taco Tuesday or any day you’re craving a Southern spin on your favorite handheld meal.