Southern Catfish Tacos with Crunchy Slaw

Southern Catfish Tacos with Crunchy Slaw bring together the best of both worlds—crispy, perfectly seasoned catfish paired with a fresh, tangy slaw. These tacos are a vibrant and satisfying meal that’s perfect for a casual weeknight dinner or a fun weekend gathering. The catfish is coated in a flavorful cornmeal and flour mixture, fried to golden perfection, and topped with a crunchy, zesty slaw that complements the rich fish perfectly. Whether you’re a catfish lover or a taco enthusiast, this recipe is sure to become a favorite.

The combination of crispy fish, creamy slaw, and a squeeze of lemon or lime makes each bite refreshing and indulgent. Plus, with a little kick from the optional cayenne pepper and the choice to drizzle with hot sauce or remoulade, these tacos offer a balance of bold flavors and textures. They are easy to assemble and can be customized with your favorite toppings, making them an ideal dish for both a casual meal and a more festive occasion. These tacos bring a taste of the South right to your table.

Why You’ll Love This Recipe

1. Crispy Catfish: The catfish is perfectly fried, crispy on the outside and tender on the inside, making it the star of the taco.
2. Fresh and Tangy Slaw: The slaw is light, crunchy, and full of bright flavors, adding the perfect balance to the fried fish.
3. Quick and Easy: This recipe comes together in just 30 minutes, making it ideal for a weeknight meal.
4. Customizable: Add hot sauce or remoulade, and play around with your favorite toppings for a personalized twist.
5. Flavorful Southern Dish: These tacos capture the essence of Southern cooking, bringing a deep, savory flavor in every bite.

Ingredients

For the Catfish

• Catfish fillets (cut into 1-inch wide strips)
• 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 (warmed)
• Lemon or lime wedges
• Hot sauce or remoulade (optional)
• Fresh parsley or cilantro for garnish

Variations

• Spicy Slaw: Add chopped jalapeños or a few dashes of hot sauce to the slaw for an extra kick.
• Grilled Catfish: Instead of frying, grill the catfish for a lighter option.
• Taco Shells: Use soft corn tortillas for a more traditional texture, or opt for crispy taco shells for extra crunch.
• Vegan Option: Replace the catfish with crispy tofu or tempeh strips for a plant-based alternative.
• Add Avocado: Sliced avocado or guacamole can be added to the tacos for extra creaminess and richness.

How to Make the Recipe

Step 1: Prepare the Slaw

In a large bowl, combine the shredded cabbage, shredded carrots, and chopped green onions. In a separate smaller bowl, whisk together the mayo, apple cider vinegar, Dijon mustard, sugar, salt, and pepper until smooth. Pour the dressing over the cabbage mixture and toss to combine. Adjust seasoning to taste and refrigerate until ready to assemble the tacos.

Step 2: Prepare the Catfish

Place the catfish strips in a shallow bowl and pour the buttermilk over them, allowing the fish to soak for about 10 minutes. In a separate shallow bowl, combine the cornmeal, flour, paprika, garlic powder, salt, black pepper, and cayenne pepper (if using).

Step 3: Coat the Catfish

Once the catfish has soaked in the buttermilk, dredge the strips in the cornmeal mixture, pressing lightly to ensure an even coating.

Step 4: Fry the Catfish

In a large skillet, heat about 1 inch of vegetable oil over medium-high heat. Once the oil is hot (you can test it by dropping a small bit of batter into the oil—if it sizzles, it’s ready), carefully add the coated catfish strips to the skillet. Fry the fish for about 3-4 minutes per side, or until golden brown and crispy. Remove the catfish from the skillet and drain on a paper towel-lined plate.

Step 5: Assemble the Tacos

Warm the tortillas in a dry skillet or microwave. To assemble, place a few pieces of fried catfish in the center of each tortilla. Top with a generous amount of crunchy slaw. Garnish with fresh parsley or cilantro, a squeeze of lemon or lime juice, and a drizzle of hot sauce or remoulade, if desired.

Step 6: Serve

Serve immediately with extra lemon or lime wedges on the side for an added burst of flavor.

Tips for Making the Recipe

• Don’t Overcrowd the Pan: Fry the catfish in batches to avoid overcrowding, which can lower the oil temperature and lead to soggy fish.
• Buttermilk Soak: Soaking the catfish in buttermilk helps tenderize the fish and enhances the flavor.
• Adjust Spice Levels: If you prefer less heat, reduce or omit the cayenne pepper, or leave out the hot sauce in favor of a milder remoulade.
• Make Ahead Slaw: The slaw can be made in advance and stored in the refrigerator for up to a day to allow the flavors to meld.
• Serve with Sides: Pair with a side of fried okra, cornbread, or seasoned rice for a complete Southern-inspired meal.

How to Serve

• Serve with a side of crispy fries or sweet potato fries for a true Southern meal.
• Enjoy with a cold beer or a refreshing iced tea to complement the flavors.
• Add a side of fresh salsa or guacamole for extra dipping options.

Make Ahead and Storage

Storing Leftovers

Store leftover fried catfish in an airtight container in the refrigerator for up to 2 days. To keep the catfish crispy, reheat it in an oven at 375°F for about 10 minutes, or until hot and crispy again.

Freezing

While it’s best to enjoy the tacos fresh, you can freeze the fried catfish for up to 2 months. Reheat in the oven when ready to serve.

Reheating

Reheat the slaw by allowing it to come to room temperature before serving. For the catfish, reheating in the oven will help retain its crispiness.

FAQs

1. Can I use a different type of fish for these tacos?

Yes, you can use other white fish like tilapia or haddock as a substitute for catfish.

2. Can I make the slaw in advance?

Yes, the slaw can be made ahead of time and stored in the fridge for up to 24 hours.

3. Can I bake the catfish instead of frying it?

Yes, you can bake the catfish at 400°F for about 15-20 minutes, or until it’s golden and crispy.

4. How can I make these tacos spicier?

Add extra cayenne pepper to the catfish coating or include a spicy hot sauce like sriracha when assembling the tacos.

5. Can I make the catfish in advance?

It’s best to fry the catfish just before serving for the crispiest texture, but you can prepare the batter and soak the fish ahead of time.

6. How do I keep the tortillas warm?

Wrap the tortillas in a clean kitchen towel and place them in a covered container or use a tortilla warmer to keep them warm.

7. Can I use corn tortillas instead of flour tortillas?

Yes, corn tortillas work perfectly for this recipe, adding an authentic touch to the tacos.

8. Can I use store-bought slaw mix?

Yes, you can use a pre-made slaw mix for convenience, though fresh shredded cabbage and carrots will give the best results.

9. How do I prevent the fish from being greasy?

Make sure the oil is hot enough before frying, and don’t overcrowd the pan. Drain the catfish on paper towels to remove excess oil.

10. Can I add other toppings to the tacos?

Absolutely! Try adding sliced avocado, pickled jalapeños, or a drizzle of cilantro-lime crema for extra flavor.

Conclusion

Southern Catfish Tacos with Crunchy Slaw are the perfect fusion of crispy, flavorful fish and fresh, tangy slaw. This recipe captures the essence of Southern cuisine while offering a refreshing and satisfying meal in taco form. With easy preparation and plenty of room for customization, these tacos are perfect for any occasion. Whether you’re enjoying them with family, friends, or at a summer cookout, they’re sure to become a favorite in your recipe rotation.

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