Southern Catfish Tacos with Crunchy Slaw

Southern Catfish Tacos with Crunchy Slaw offer a vibrant and flavorful take on classic fish tacos. The crispy, seasoned catfish fillets are perfectly complemented by a tangy, crunchy slaw that adds texture and freshness to each bite. This recipe delivers the best of Southern flavors, with the catfish being fried to a golden crisp and paired with a zesty slaw made with crunchy cabbage, carrots, and a light mayo dressing. Whether you’re hosting a taco night or craving a Southern-inspired dish, these catfish tacos make for a satisfying meal everyone will love. Serve them with warm tortillas and a squeeze of fresh lime, and you’ve got a deliciously balanced dish that’s sure to become a family favorite.

Perfect for summer cookouts, casual dinners, or even a fun weeknight meal, these Southern catfish tacos are quick to make and bursting with flavor. The combination of crispy catfish and refreshing slaw wrapped in soft tortillas makes for a perfect bite every time. Topped with fresh herbs and a little hot sauce, these tacos will take your taste buds on a journey to the heart of Southern comfort food.

this …

Why You’ll Love This Recipe

Crispy, flavorful catfish

The fried catfish fillets are seasoned with paprika, garlic powder, and cayenne pepper for a deliciously crispy and flavorful bite.

Fresh, crunchy slaw

The slaw provides a nice contrast to the fried fish, with fresh cabbage, carrots, and a tangy dressing to add a refreshing crunch to each taco.

Quick and easy

This recipe is easy to prepare, making it perfect for a weeknight dinner or a casual get-together.

Perfect balance of flavors

The catfish’s savory crunch pairs perfectly with the zesty slaw, creating a balanced taco that’s not too heavy or too light.

Versatile toppings

Feel free to customize the tacos with your favorite hot sauce, remoulade, or fresh herbs like cilantro or parsley.

Ingredients

For the catfish:

• Catfish fillets
• Buttermilk
• Cornmeal
• All-purpose flour
• Paprika
• Garlic powder
• Salt
• Black pepper
• Cayenne pepper (optional)
• Vegetable oil for frying

For the slaw:

• Shredded green cabbage
• Shredded carrots
• Chopped green onions
• Mayo
• Apple cider vinegar
• Dijon mustard
• Sugar
• Salt and pepper to taste

To assemble:

• Small flour or corn tortillas
• Lemon or lime wedges
• Hot sauce or remoulade (optional)
• Fresh parsley or cilantro for garnish

Variations

• Spicy Catfish: Add more cayenne pepper or a splash of hot sauce to the buttermilk for an extra kick of heat.
• Taco Shells: Use soft corn tortillas for a more authentic Southern experience or opt for flour tortillas for a softer, chewier bite.
• Vegetarian Option: Substitute the catfish with crispy fried tofu or portobello mushroom slices for a vegetarian-friendly taco.
• Slaw Add-ins: Try adding some diced apples, radishes, or jalapeños to the slaw for a unique flavor twist.
• Avocado: Top the tacos with slices of creamy avocado to add a smooth texture that balances the crunch of the slaw and catfish.

How to Make the Recipe

Step 1: Prepare the Slaw

In a large mixing bowl, combine the shredded cabbage, shredded carrots, and chopped green onions. In a smaller bowl, whisk together the mayo, apple cider vinegar, Dijon mustard, sugar, salt, and pepper. Pour the dressing over the slaw mixture and toss to coat evenly. Refrigerate the slaw while you prepare the catfish.

Step 2: Prepare the Catfish

In a shallow bowl, pour the buttermilk. In another shallow dish, mix together the cornmeal, flour, paprika, garlic powder, salt, pepper, and cayenne pepper (if using). Dip each catfish strip into the buttermilk, then dredge in the cornmeal mixture, pressing lightly to coat.

Step 3: Fry the Catfish

Heat vegetable oil in a large skillet over medium-high heat. Once the oil is hot, fry the catfish strips in batches until golden brown and crispy, about 3-4 minutes per side. Transfer the fried catfish to a paper towel-lined plate to drain excess oil.

Step 4: Assemble the Tacos

Warm the tortillas in a skillet or microwave. To assemble, place a few pieces of fried catfish on each tortilla. Top with a generous portion of the crunchy slaw. Add a squeeze of lemon or lime juice, and garnish with fresh parsley or cilantro. For extra flavor, drizzle with hot sauce or remoulade.

Step 5: Serve

Serve the tacos immediately, accompanied by lemon or lime wedges for a fresh zest. Enjoy!

Tips for Making the Recipe

• Don’t overcrowd the pan: Fry the catfish in batches to ensure they cook evenly and get crispy.
• Adjust the slaw to your taste: Add more vinegar for extra tang, or a pinch of sugar to balance the flavors.
• Use a thermometer: If frying, keep the oil temperature at 350°F to ensure the catfish cooks quickly without absorbing too much oil.
• Warm tortillas: Make sure to warm the tortillas before assembling to prevent them from breaking or tearing.
• Let the catfish rest: After frying, let the catfish rest on a paper towel-lined plate to remove excess oil and maintain its crispiness.

How to Serve

Serve Southern Catfish Tacos with a side of crispy fries, roasted vegetables, or a fresh salad. These tacos are also great with a cold beverage, such as iced tea or a light beer. You can top them with extra hot sauce, a squeeze of lime, or even some guacamole for a deliciously enhanced taco experience.

Make Ahead and Storage

Storing Leftovers

Store leftover fried catfish in an airtight container in the refrigerator for up to 2 days. The slaw can be stored separately in the fridge for up to 3 days. To reheat the catfish, place it on a baking sheet and heat in the oven at 350°F for 10-15 minutes to maintain its crispiness.

Freezing

While fried catfish can be frozen for up to 1 month, it’s best to freeze it before assembling the tacos. Allow the fried catfish to cool completely, then store it in an airtight container or freezer bag. Reheat in the oven when ready to serve.

Reheating

For the best results, reheat the catfish in the oven rather than the microwave to retain its crispy texture. Simply bake at 350°F for about 10-15 minutes, or until heated through.

FAQs

Can I use frozen catfish fillets?

Yes, you can use frozen catfish fillets, but make sure to thaw them completely before preparing the recipe.

Can I make the slaw ahead of time?

Yes, you can make the slaw up to a day in advance and refrigerate it until ready to serve.

Can I use a different type of fish?

You can substitute catfish with other firm white fish like tilapia, cod, or haddock.

How do I get the catfish extra crispy?

Make sure the oil is at the right temperature (350°F) before frying, and don’t overcrowd the pan.

Can I bake the catfish instead of frying it?

Yes, you can bake the catfish in a preheated oven at 400°F for about 10-15 minutes, flipping halfway through, to make it healthier.

Can I make the tacos spicy?

Yes, you can add extra cayenne pepper to the catfish batter or drizzle the tacos with your favorite hot sauce.

Can I use corn tortillas instead of flour?

Yes, corn tortillas work great for this recipe, adding an authentic Southern touch.

Can I use pre-made slaw?

Yes, you can use store-bought slaw mix, but homemade slaw will add a fresher, more personalized flavor.

How can I make this dish gluten-free?

To make the recipe gluten-free, use a gluten-free flour blend and cornmeal.

Can I freeze the assembled tacos?

It’s best to freeze the fried catfish and slaw separately, then assemble the tacos when ready to serve.

Conclusion

Southern Catfish Tacos with Crunchy Slaw are a perfect blend of crispy, savory, and tangy flavors wrapped in soft tortillas. This easy-to-make dish is perfect for any taco night, adding a Southern twist to the classic fish taco. Whether you serve them with a side of fries, salad, or a refreshing beverage, these tacos are sure to be a hit. With simple ingredients and customizable options, you’ll want to make them again and again. Enjoy the delicious crunch and zest of Southern-inspired catfish tacos at your next meal!

Print