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.
Ingredients
Scale
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)
Instructions
- Prepare a seasoned coating by blending cornmeal, flour, and aromatic spices in a shallow dish, creating a flavorful breading mixture.
- Dunk each catfish fillet into buttermilk, ensuring complete coverage before generously coating with the spiced cornmeal mixture.
- 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.
- Transfer fried catfish to paper towels, allowing excess oil to drain and maintaining the crisp texture.
- Create a vibrant slaw by combining shredded cabbage, julienned carrots, and thinly sliced red onion in a large mixing bowl.
- Whisk together a tangy dressing using mayonnaise, apple cider vinegar, honey, Dijon mustard, and seasonings.
- Drizzle the dressing over the vegetable mixture, tossing thoroughly to ensure even coating and maximum flavor distribution.
- Gently warm tortillas in a dry skillet for approximately 30 seconds per side to enhance flexibility and taste.
- Slice the crispy catfish into manageable strips and nestle them into the warmed tortillas.
- 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