Southern Catfish Tacos with Crunchy Slaw

Southern Catfish Tacos with Crunchy Slaw bring together the perfect combination of tender, seasoned fried catfish fillets with a fresh and crispy slaw, all wrapped in soft tortillas. It’s a delicious and satisfying meal that captures the essence of Southern comfort food with a flavorful twist. Whether you’re enjoying them on Taco Tuesday or as a family dinner, these tacos will quickly become a favorite!

Why You’ll Love This Recipe

These Southern Catfish Tacos are a perfect blend of flavors and textures. The catfish is fried to golden perfection, seasoned with bold Southern spices, and paired with a tangy, crunchy slaw that adds a fresh contrast. The combination of warm tortillas and the vibrant slaw makes for a delightful meal that satisfies all the senses. The catfish is a light yet hearty protein that is not too heavy, making these tacos a great option for lunch, dinner, or even a crowd-pleasing dish at a party.

Ingredients

• 4 catfish fillets
• 1 cup buttermilk
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Vegetable oil for frying
• 8 small flour tortillas
• 1 cup shredded cabbage
• 1/2 cup shredded carrots
• 1/4 cup chopped cilantro
• 1 tablespoon apple cider vinegar
• 1 tablespoon mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon honey
• 1 teaspoon lime juice

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a shallow bowl, pour the buttermilk over the catfish fillets. Let them marinate for about 15 minutes.
2. In another bowl, combine the cornmeal, flour, paprika, garlic powder, salt, and pepper. Mix well.
3. Heat the vegetable oil in a large frying pan over medium-high heat.
4. Remove the catfish fillets from the buttermilk and dredge them in the cornmeal mixture, making sure they are evenly coated.
5. Fry the catfish fillets for about 4-5 minutes per side, or until golden brown and crispy. Remove from the oil and drain on paper towels.
6. In a large bowl, combine the shredded cabbage, shredded carrots, chopped cilantro, apple cider vinegar, mayonnaise, Dijon mustard, honey, and lime juice. Toss to combine and season with salt and pepper to taste.
7. Warm the flour tortillas in a dry pan or microwave for a few seconds until soft.
8. To assemble, place a fried catfish fillet on each tortilla and top with a generous spoonful of the crunchy slaw. Serve immediately.

Servings and Timing

This recipe makes 4 servings (2 tacos per person).

• Prep Time: 20 minutes (including marinating time)
• Cook Time: 15 minutes
• Total Time: 35 minutes

Variations

• Grilled Catfish: For a healthier option, you can grill the catfish fillets instead of frying them.
• Spicy Slaw: Add some sliced jalapeños or a pinch of cayenne pepper to the slaw for a spicy kick.
• Tortilla Options: Swap the flour tortillas for corn tortillas for a gluten-free option.
• Additional Toppings: Top your tacos with avocado slices, a drizzle of hot sauce, or crumbled queso fresco for extra flavor.

Storage/Reheating

Store any leftover catfish and slaw separately in airtight containers in the refrigerator. The fried catfish can be stored for up to 2 days, while the slaw should be eaten within 1-2 days for the best freshness. To reheat the catfish, place it in a preheated oven at 350°F for 5-7 minutes to crisp it back up. Avoid reheating the slaw as it will lose its crunchy texture.

FAQs

1. Can I use frozen catfish fillets for this recipe?

Yes, frozen catfish fillets can be used. Just be sure to thaw them properly before marinating and frying.

2. How can I make the slaw ahead of time?

You can prepare the slaw up to a day ahead. Store it in an airtight container in the refrigerator, but add the cilantro just before serving to keep it fresh.

3. Can I use a different type of fish?

Yes, you can substitute the catfish with another firm fish like tilapia or cod, although the flavor and texture may vary.

4. What can I serve with these tacos?

Southern-style sides like corn on the cob, baked beans, or a simple side salad go perfectly with these tacos.

5. Can I make the catfish spicier?

Definitely! You can add cayenne pepper to the cornmeal dredge or toss the fried catfish in a spicy seasoning blend for an extra kick.

6. Can I prepare the catfish and slaw the night before?

The catfish is best fried just before serving, but you can prepare the slaw the night before and refrigerate it.

7. How can I make this recipe gluten-free?

Use a gluten-free flour blend and cornmeal, and opt for corn tortillas instead of flour tortillas.

8. What other toppings can I use for these tacos?

Top with salsa, avocado, pickled onions, or a creamy sriracha sauce for added flavor.

9. Can I air fry the catfish fillets?

Yes, air frying is a healthier alternative. Preheat the air fryer to 400°F and cook the catfish fillets for about 8-10 minutes, flipping halfway through.

10. How do I know when the catfish is cooked through?

The catfish is ready when it reaches an internal temperature of 145°F and flakes easily with a fork.

Conclusion

Southern Catfish Tacos with Crunchy Slaw offer a mouthwatering mix of crispy, seasoned catfish and fresh, tangy slaw. With endless variations and an easy-to-follow recipe, these tacos are perfect for any meal. Whether you’re looking for a new twist on Taco Tuesday or a crowd-pleasing dish for your next gathering, these tacos are sure to impress!

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