Description
These Southern Catfish Tacos feature crispy fried catfish fillets coated in a seasoned cornmeal and flour mixture. They are topped with a refreshing and crunchy slaw made from shredded cabbage and carrots dressed in a tangy honey-mayo dressing, served in warm tortillas and garnished with fresh cilantro and lime wedges. This quick and flavorful recipe brings a taste of the South in an easy-to-make taco format, perfect for a satisfying lunch or dinner.
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
For Serving
- 8 small flour or corn tortillas
- Fresh cilantro (for garnish)
- Lime wedges (for serving)
Instructions
- Prepare the Slaw: In a bowl, combine the shredded cabbage, shredded carrots, mayo, apple cider vinegar, honey, salt, and pepper. Mix thoroughly to evenly coat the vegetables with the dressing. Cover and refrigerate until ready to serve to allow the flavors to meld and maintain crunchiness.
- Prepare the Catfish: In a shallow bowl, mix together the cornmeal, flour, paprika, garlic powder, cayenne pepper, salt, and pepper. Dip each catfish fillet first into the buttermilk, allowing excess to drip off, then dredge in the cornmeal mixture, pressing gently to ensure an even, adhering coating on all sides.
- Fry the Fish: Heat the vegetable oil in a large skillet over medium heat until hot but not smoking. Carefully place the coated catfish fillets in the oil. Fry each fillet for about 3-4 minutes per side, or until the coating is golden brown and crispy and the fish is cooked through. Remove from the skillet and drain on paper towels to remove excess oil.
- Assemble the Tacos: Warm the tortillas until pliable. Place one fried catfish fillet on each tortilla. Spoon the crunchy slaw over the fillets, garnish with fresh cilantro leaves, and serve with lime wedges on the side for squeezing over the top, adding fresh acidity and brightness to the tacos.
Notes
- For extra spice, increase cayenne pepper or add hot sauce to the slaw dressing.
- Use corn tortillas for a more authentic Southern flavor or gluten-free option.
- Ensure oil is at the right temperature to avoid soggy fish; too cool and it will absorb excess oil.
- Slaw can be prepared a day ahead to enhance flavor.
- Adjust seasoning to taste, especially the salt and pepper in both slaw and coating.
