Description
These Southern Catfish Tacos are crispy, flavorful, and packed with a perfect balance of spicy catfish and tangy, crunchy slaw. A delicious combination that brings the tastes of the South into a light and fresh taco, perfect for any taco night or gathering.
Ingredients
For the Catfish:
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1 lb catfish fillets, cut into 1-inch wide strips
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1 cup buttermilk
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1/2 cup cornmeal
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1/2 cup all-purpose flour
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1 teaspoon paprika
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1/2 teaspoon garlic powder
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/4 teaspoon cayenne pepper (optional)
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Vegetable oil, for frying
For the Slaw:
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2 cups shredded green cabbage
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1/2 cup shredded carrots
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2 tablespoons chopped green onions
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1/4 cup mayo
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1 tablespoon apple cider vinegar
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1 teaspoon Dijon mustard
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1/2 teaspoon sugar
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Salt and pepper, to taste
To Assemble:
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6 small flour or corn tortillas, warmed
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Lemon or lime wedges
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Hot sauce or remoulade (optional)
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Chopped fresh parsley or cilantro for garnish
Instructions
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Prepare the Catfish:
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Place the catfish strips in a shallow bowl and pour the buttermilk over them. Let them soak for 10–15 minutes.
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In a separate bowl, mix the cornmeal, flour, paprika, garlic powder, salt, black pepper, and cayenne pepper (if using).
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Heat vegetable oil in a large skillet over medium-high heat.
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Dredge each piece of catfish in the cornmeal mixture, making sure it’s fully coated.
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Fry the catfish in batches for 3–4 minutes per side or until golden brown and crispy. Remove from the skillet and drain on a paper towel-lined plate.
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Make the Slaw:
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In a large bowl, combine the shredded cabbage, shredded carrots, and chopped green onions.
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In a smaller bowl, whisk together the mayo, apple cider vinegar, Dijon mustard, sugar, salt, and pepper.
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Pour the dressing over the cabbage mixture and toss to combine. Adjust seasoning with salt and pepper to taste.
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Assemble the Tacos:
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Warm the tortillas in a skillet or microwave.
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To each tortilla, add a few pieces of crispy catfish, followed by a generous spoonful of slaw.
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Garnish with fresh parsley or cilantro and serve with lemon or lime wedges and hot sauce or remoulade on the side, if desired.
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Notes
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You can substitute the catfish with another firm white fish if preferred.
- For extra crunch, top the tacos with sliced radishes or pickled jalapeños.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying, Mixing
- Cuisine: Southern