Zippy Southern Catfish Tacos with Crunchy Slaw Recipe

These mouthwatering southern catfish tacos with zesty slaw promise a culinary adventure that’ll make your taste buds dance.

Crispy golden fillets nestled in warm tortillas create a perfect harmony of textures and flavors.

Tangy cabbage adds a refreshing crunch that complements the delicate fish.

Spices blend seamlessly, delivering a punch of southern comfort in every bite.

You’ll appreciate how simple ingredients can turn an ordinary meal into something extraordinary.

Fresh herbs scattered across the top bring a vibrant final touch.

This recipe invites you to savor a delightful twist on classic seafood that’ll have everyone asking for seconds.

FAQs

• What type of catfish works best for this recipe?

Mild-flavored white catfish fillets from the Southern United States are ideal. Fresh, skin-off catfish fillets from local markets or seafood stores provide the best taste and texture.

• Can I make this recipe gluten-free?

Yes, replace regular flour with gluten-free flour or cornmeal. Use gluten-free tortillas to ensure the entire dish is gluten-free friendly.

• How spicy are these tacos?

The cayenne pepper adds a mild kick. You can adjust the heat by reducing or increasing the cayenne amount based on your spice preference. For less heat, use just a pinch; for more, add extra cayenne.

Why Southern Catfish Tacos with Crunchy Slaw Are a Treat

• Crunch in Every Bite: Experience a delightful texture contrast with crispy cornmeal-coated catfish and tangy, crunchy slaw that makes each taco a flavor explosion.
• Southern Comfort Meets Mexican Flair: Blend traditional Southern cooking techniques with vibrant Mexican-style presentation, creating a unique cross-cultural culinary experience.
• Quick and Simple Preparation: Master this recipe with straightforward steps and basic ingredients, making it perfect for home cooks of all skill levels who want a delicious meal without complicated techniques.
• Family-Friendly Feast: Customize each taco with optional toppings like queso fresco and cilantro, ensuring everyone can create their perfect plate while enjoying a fun, interactive dining moment.

What You’ll Need for Catfish Tacos and Slaw

Main Ingredients:

• Catfish Fillets: Fresh, mild-flavored fish perfect for creating a crispy southern-style coating.

• Cornmeal, Flour: Creates a crunchy, golden exterior for the catfish.
• Paprika, Garlic Powder, Onion Powder, Cayenne Pepper, Salt, Black Pepper: Adds robust seasoning and depth of flavor to the coating.

• Tortillas: Soft corn or flour tortillas serve as the foundation for the tacos.

Slaw Ingredients:

• Cabbage, Carrots, Red Onion: Provide crunch, color, and fresh texture to the slaw.

• Mayonnaise, Apple Cider Vinegar, Honey, Dijon Mustard: Creates a creamy, tangy dressing that binds the slaw together.

Garnish and Finishing Touches:

• Fresh Cilantro, Queso Fresco: Adds bright herbal notes and creamy cheese elements.

• Lime Wedges: Provides a fresh, acidic brightness to cut through the richness.

• Buttermilk: Helps the coating adhere to the catfish and adds tenderness.
• Vegetable Oil: Used for frying the catfish to achieve a crispy golden exterior.

Steps for Crunchy Southern Catfish Tacos

Step 1: Prepare Seasoned Coating

• Cornmeal
• Flour
• Paprika
• Garlic powder
• Onion powder
• Cayenne pepper
• Salt
• Black pepper

Blend these ingredients thoroughly to ensure even distribution of spices.

Step 2: Dredge Catfish Fillets

Dip each catfish fillet into buttermilk, allowing excess to drip off. Carefully coat the wet fillet in the seasoned cornmeal mixture, pressing gently to help the coating adhere completely.

Step 3: Fry Catfish to Golden Perfection

Heat vegetable oil in a skillet over medium heat. Carefully place the coated fillets into the hot oil.

Fry for 3-4 minutes on each side until the exterior turns a beautiful golden brown and becomes wonderfully crispy. Transfer the fried fish to paper towels to drain excess oil.

Step 4: Create Vibrant Slaw Base

• Shredded cabbage
• Grated carrots
• Thinly sliced red onion

Step 5: Whip Up Tangy Slaw Dressing

• Mayonnaise
• Apple cider vinegar
• Honey
• Dijon mustard
• Salt
• Black pepper

Pour the dressing over the vegetable mixture and toss until everything is evenly coated.

Step 6: Warm Tortillas

Heat a dry skillet over medium heat.

Warm each tortilla for about 30 seconds per side, creating soft and pliable wraps.

Step 7: Assemble Delicious Tacos

Slice the crispy catfish into strips.

Carefully place the fish into the warm tortillas.

Step 8: Add Final Touches

• Zesty slaw
• Fresh cilantro
• Crumbled queso fresco (optional)

Step 9: Serve and Enjoy

Arrange lime wedges on the side.

Serve immediately while the catfish is still hot and crispy. Squeeze fresh lime juice over the tacos for an extra burst of flavor.

Tips for Crispy and Flavorful Catfish Tacos

• Ensure an even, crispy coating by patting catfish dry before dipping in buttermilk and cornmeal mixture for maximum crunch.
• Maintain medium heat while frying to achieve golden-brown catfish without burning the delicate cornmeal crust.
• Slice vegetables thinly and uniformly for a consistent, crunchy texture that complements the crispy fish.
• Add a pinch of extra cayenne or hot sauce to the cornmeal coating for those who enjoy a spicier kick.
• Substitute cornmeal with gluten-free flour blend and use gluten-free tortillas to make the recipe celiac-friendly.

Tasty Catfish Taco Variations to Try

• Gluten-Free Catfish Fiesta: Replace cornmeal and flour with gluten-free cornmeal and almond flour for celiac-friendly tacos.
• Grilled Seafood Option: Swap frying for grilling catfish to reduce oil and create a lighter protein preparation with similar southern seasoning.
• Vegan Fish Alternative: Use heart of palm or jackfruit instead of catfish, coating with similar spices and breadcrumb mixture for plant-based taco lovers.
• Spicy Cajun Remix: Increase cayenne pepper and add smoked paprika to amplify southern heat profile while maintaining classic catfish taco structure.

Pairings for Southern Catfish Tacos

• Reach for a light, refreshing pilsner or wheat beer that cuts through the rich, crispy catfish and complements the tangy slaw without overwhelming the delicate flavors.
• Mix a zesty margarita with fresh lime juice and a touch of agave, which highlights the taco's southern spices and provides a bright, refreshing counterpoint to the fried fish.
• Select a chilled Sauvignon Blanc or Pinot Grigio with citrusy notes that beautifully balance the crunchy texture and enhance the slaw's vibrant vinegar-honey dressing.

Storing Catfish Tacos for Another Day

• Store leftover catfish and slaw separately in airtight containers in the refrigerator for up to 2 days. Keep crispy fish and soft tortillas apart to prevent sogginess.
• Warm catfish in a preheated oven at 350°F for 5-7 minutes to maintain crispiness. Avoid microwave to prevent texture loss.
• Keep coleslaw chilled and consume within 1-2 days. Drain excess liquid before serving to maintain crunch.
• Quickly warm tortillas on a skillet for 15-20 seconds per side just before reassembling tacos to restore softness and prevent staleness.

Southern Catfish Tacos With Crunchy Slaw Recipe

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4.7 from 23 reviews

• Total Time: 30 minutes
• Yield: 2 1x

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Description

Zesty Southern Catfish Tacos bring coastal charm to your plate with crispy, golden-crusted fish nestled in warm tortillas. Tangy slaw and spicy remoulade create a flavor explosion that will transport you straight to the Gulf Coast’s culinary paradise.

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Ingredients

Scale 1x2x3x

Main Protein:

• 2 catfish fillets
• 1/2 cup buttermilk

Breading:

• 1/2 cup cornmeal
• 1/4 cup all-purpose flour
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Frying:

• 2 tablespoons vegetable oil

Slaw Vegetables:

• 2 cups shredded cabbage (green or purple)
• 1/4 cup shredded carrots
• 1/4 cup red onion, thinly sliced

Slaw Dressing:

• 2 tablespoons mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Taco Assembly:

• 6 small corn or flour tortillas
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• 1/4 cup crumbled queso fresco or feta cheese (optional)

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Instructions

1. Prepare a seasoned coating by blending cornmeal, flour, and aromatic spices in a shallow dish, creating a flavorful breading mixture.
2. Dunk each catfish fillet into buttermilk, ensuring complete coverage before generously coating with the spiced cornmeal mixture.
3. Heat vegetable oil in a skillet at medium temperature (around 350°F), carefully frying the fish for 3-4 minutes per side until achieving a golden, crispy exterior.
4. Transfer fried catfish to paper towels, allowing excess oil to drain and maintaining the crisp texture.
5. Create a vibrant slaw by combining shredded cabbage, julienned carrots, and thinly sliced red onion in a large mixing bowl.
6. Whisk together a tangy dressing using mayonnaise, apple cider vinegar, honey, Dijon mustard, and seasonings.
7. Drizzle the dressing over the vegetable mixture, tossing thoroughly to ensure even coating and maximum flavor distribution.
8. Gently warm tortillas in a dry skillet for approximately 30 seconds per side to enhance flexibility and taste.
9. Slice the crispy catfish into manageable strips and nestle them into the warmed tortillas.
10. Garnish with fresh cilantro, crumbled queso fresco, and serve alongside zesty lime wedges for an additional flavor burst.

Notes

• Adjust spice levels by reducing or increasing cayenne pepper to match personal heat tolerance.
• Swap cornmeal for gluten-free alternatives like almond flour for celiac-friendly version.
• Pat catfish completely dry before coating to ensure extra crispy, golden exterior when frying.
• Use air fryer instead of skillet for healthier cooking method with similar crispy texture.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Lunch, Dinner
• Method: Frying
• Cuisine: Southern American

Nutrition

• Serving Size: 2
• Calories: 620 kcal
• Sugar: 8 g
• Sodium: 950 mg
• Fat: 30 g
• Saturated Fat: 6 g
• Unsaturated Fat: 22 g
• Trans Fat: 0.2 g
• Carbohydrates: 55 g
• Fiber: 7 g
• Protein: 38 g
• Cholesterol: 85 mg