Description
Southern Catfish Tacos with Crunchy Slaw bring a delicious fusion of crispy fried catfish, zesty cabbage slaw, and creamy remoulade sauce all wrapped in warm tortillas. A flavorful Southern twist on taco night.
Ingredients
Units
Scale
- 1 lb catfish fillets, cut into strips
- 1 cup buttermilk
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp cayenne pepper
- Salt and black pepper to taste
- Vegetable oil, for frying
- 8 small corn or flour tortillas
- 2 cups shredded cabbage (green or mixed)
- 1/4 cup shredded carrots
- 2 tbsp mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- 1/2 tsp celery seed
- Salt and pepper to taste
- Lemon wedges and chopped parsley, for garnish
Instructions
- Place catfish strips in a bowl and cover with buttermilk. Let soak for 20–30 minutes.
- In a shallow bowl, mix cornmeal, flour, paprika, garlic powder, cayenne, salt, and pepper.
- Heat vegetable oil in a skillet over medium-high heat (about 350°F/175°C).
- Remove catfish from buttermilk, dredge in the cornmeal mixture, pressing lightly to coat.
- Fry catfish in batches until golden brown and crispy, about 3–4 minutes per side. Drain on paper towels.
- In a bowl, mix cabbage, carrots, mayo, vinegar, sugar, celery seed, salt, and pepper to make the slaw. Chill until ready to use.
- Warm tortillas in a dry skillet or microwave.
- Assemble tacos by placing fried catfish in tortillas, topping with slaw, and garnishing with parsley and a squeeze of lemon.
Notes
- For extra crunch, double-dredge the fish before frying.
- Remoulade or tartar sauce makes a great addition.
- Use store-bought slaw mix for a quicker prep.
Nutrition
- Serving Size: 2 tacos
- Calories: 420
- Sugar: 5g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg