Irresistible Crispy Southern Catfish Tacos Recipe with Zingy Slaw

Southern catfish tacos with zesty crunchy slaw bring a delightful twist to your weeknight dinner lineup.

These golden-fried fish fillets create a mouthwatering meal that celebrates southern comfort cooking.

Crisp cornmeal coating gives each tender catfish piece an irresistible crunch.

Tangy cabbage slaw adds a refreshing counterpoint to the rich, flaky fish.

Warm tortillas wrap these delectable ingredients into a handheld feast bursting with flavor.

The combination of textures and bold seasonings makes these tacos a true southern culinary gem.

Prepare to savor every single delicious bite of this crowd-pleasing recipe.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Calories: 350 kcal

Servings: 5

Southern Catfish Tacos with Crunchy Slaw – Ingredient List

• Catfish: Select fresh, white-fleshed fillets with a mild, sweet flavor and firm texture, ensuring top quality for perfect southern-style tacos.
• Buttermilk: Creates a tangy marinade that tenderizes the fish and adds subtle richness to enhance overall taste profile.

• Cornmeal, Flour: Provides a crispy, golden-brown exterior with delightful texture and traditional southern crunch.
• Paprika, Garlic Powder, Cayenne: Delivers bold, zesty southern spice blend that elevates the fish's flavor with warmth and depth.
• Salt, Black Pepper: Essential seasoning agents that balance and intensify the overall taste of the coating.

• Cabbage, Carrots, Green Onions: Creates a fresh, crisp slaw with vibrant colors and complementary vegetable crunch.
• Mayonnaise, Apple Cider Vinegar, Dijon Mustard: Builds a creamy, tangy dressing that binds the slaw and adds complex flavor layers.
• Sugar: Balances the vinegar's acidity and rounds out the slaw's flavor profile.
• Tortillas: Soft corn or flour vessels that serve as the perfect base for holding the crispy catfish and slaw.
• Fresh Herbs, Lemon/Lime: Provides bright, citrusy finish and aromatic freshness to complete the taco experience.
• Hot Sauce, Remoulade: Offers optional spicy or creamy condiment to personalize the taco's final touch.

Equipment for Frying Catfish and Prepping Slaw

• Large skillet: Essential for frying catfish to golden perfection.
• Medium bowl: Perfect for mixing slaw ingredients.
• Small bowl: Ideal for whisking slaw dressing.
• Shallow dish: Necessary for coating catfish in cornmeal mixture.
• Paper towel-lined plate: Great for draining excess oil from fried fish.
• Whisk: Helps blend slaw dressing smoothly.
• Cutting board: Helpful for chopping vegetables.
• Sharp knife: Needed for slicing green onions and preparing ingredients.

How to Make Southern Catfish Tacos with Texture

• Marinate the Catfish

Submerge catfish strips in buttermilk for 15-30 minutes to create tender, flavor-packed fish.

• Create Zesty Slaw

Chop cabbage, carrots, and green onions. Whisk together mayo, vinegar, mustard, sugar, salt, and pepper. Mix dressing with vegetables and refrigerate.

• Prepare Crispy Coating

Blend cornmeal, flour, paprika, garlic powder, salt, pepper, and cayenne in a shallow dish.

• Fry to Golden Perfection

Heat vegetable oil in a skillet over medium-high heat. Drain catfish from buttermilk, coat in seasoned cornmeal mixture. Fry in batches until crispy and golden brown, about 2-3 minutes per side. Place on paper towels to remove excess oil.

• Assemble Mouth-Watering Tacos

Layer crispy catfish in warm tortillas. Top generously with chilled slaw. Drizzle with hot sauce or remoulade. Garnish with fresh herbs and a citrus squeeze for bright, zesty flavor.

Spice and Crunch: Tips for Better Catfish Tacos

• Letting catfish soak in buttermilk breaks down proteins, creating ultra-tender fish with deeper flavor profiles that melt in your mouth.
• Use a wooden chopstick or wooden spoon handle to test oil heat – if bubbles form around the tip, your oil is perfectly ready for crispy frying without burning.
• Replace wheat flour with rice flour or cornstarch to make this recipe completely gluten-free while maintaining a delightful crunch.
• Adjust cayenne pepper from a pinch to a hearty dash depending on your heat tolerance, allowing personalized spiciness for every palate.
• For lighter preparation, coat catfish in seasoned breadcrumbs and bake at 425°F for 12-15 minutes, achieving a crisp exterior without deep-frying.

Serve These Tacos with Sides or Salsa

• Beachside Picnic Platter: Arrange tacos on a rustic wooden board with extra slaw, lemon wedges, and hot sauce for a casual, summery spread that screams Southern comfort.
• Taco Party Presentation: Set up a DIY taco station with warm tortillas, crispy catfish, slaw, and various toppings so guests can customize their own flavor-packed creation.
• Coastal Dinner Pairing: Serve alongside creamy coleslaw, crispy hush puppies, and a cold beer or zesty white wine to complete the Southern seafood experience.
• Fresh Herb Finale: Sprinkle chopped cilantro, parsley, or chives on top for a bright, fresh finish that adds color and extra flavor to the crunchy catfish tacos.

Store Leftover Catfish Tacos Without the Sog

• Store cooked catfish and slaw separately in airtight containers. Keep catfish crispy by placing it on a wire rack to prevent soggy bottoms. Refrigerate components for up to 2 days maximum.
• Prepare slaw and coating mixture one day before serving. Keep buttermilk-soaked catfish sealed in the refrigerator for maximum freshness. Chop herbs and slice lemons in advance to streamline taco assembly.
• Wrap uncooked cornmeal-coated catfish strips in plastic wrap, then store in freezer bags. Freeze up to 3 weeks. Thaw overnight in refrigerator before frying for best texture and flavor.
• Repurpose remaining catfish and slaw into salad bowls, stuffed into sandwiches, or mixed into scrambled eggs for a delicious breakfast remix. Warm catfish gently in a skillet to restore crispiness when reheating.

Crispy Southern Catfish Tacos with Crunchy Slaw

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4.6 from 39 reviews

• Total Time: 35 minutes
• Yield: 5 1x

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Description

Southern Catfish Tacos with Crunchy Slaw blend crispy, golden catfish with zesty toppings for a mouthwatering coastal culinary experience. Spicy, tangy, and fresh flavors dance together, promising a delightful meal you’ll crave again and again.

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Ingredients

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• 1 lb catfish fillets, cut into 1-inch wide strips
• 1 cup buttermilk
• ½ cup cornmeal
• ½ cup all-purpose flour
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp cayenne pepper (optional)
• Vegetable oil for frying
• 2 cups shredded green cabbage
• ½ cup shredded carrots
• 2 tbsps chopped green onions
• ¼ cup mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• ½ tsp sugar
• Salt and pepper to taste
• 6 small flour or corn tortillas, warmed
• Lemon or lime wedges
• Hot sauce or remoulade (optional)
• Chopped fresh parsley or cilantro for garnish

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Instructions

1. Marination Magic: Submerge catfish strips in buttermilk, allowing them to luxuriate and tenderize for 15-30 minutes, infusing deep, rich flavors.
2. Slaw Symphony: Blend cabbage, carrots, and green onions in a bowl. Whisk mayo, apple cider vinegar, Dijon mustard, sugar, salt, and pepper into a vibrant dressing. Coat the vegetable medley thoroughly and refrigerate until serving time.
3. Coating Craft: Combine cornmeal, flour, paprika, garlic powder, salt, pepper, and cayenne in a shallow dish, creating a zesty, textured breading.
4. Frying Finesse: Heat vegetable oil in a large skillet over medium-high heat until shimmering. Drain catfish from buttermilk, allowing excess to drip off, then thoroughly coat in the seasoned cornmeal mixture. Fry in batches, transforming each piece to a golden, crispy perfection for 2-3 minutes per side. Transfer to a paper towel-lined plate to absorb excess oil.
5. Taco Assembly: Nestle crispy catfish pieces into warm tortillas, crown with a generous helping of tangy slaw. Elevate the flavor profile with a drizzle of hot sauce or remoulade, sprinkle fresh herbs, and finish with a bright citrus squeeze.

Notes

• Soak catfish in buttermilk for at least 15-30 minutes to break down proteins, ensuring a softer, more flavorful fish that melts in your mouth.
• Maintain medium-high heat around 350-375°F for perfect crispy exterior without burning. Use a thermometer or test oil with a small piece of cornmeal mixture.
• Don’t overcrowd the skillet to keep oil temperature consistent and ensure each piece gets golden-brown crunch. Fry 3-4 pieces at a time for best results.
• Swap wheat flour with gluten-free cornmeal or rice flour to make the recipe celiac-friendly without compromising the crispy texture.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner
• Method: Frying
• Cuisine: Southern American

Nutrition

• Serving Size: 5
• Calories: 350
• Sugar: 3 g
• Sodium: 600 mg
• Fat: 20 g
• Saturated Fat: 4 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 3 g
• Protein: 15 g
• Cholesterol: 50 mg