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.
Ingredients
Scale
- 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
Instructions
- Marination Magic: Submerge catfish strips in buttermilk, allowing them to luxuriate and tenderize for 15-30 minutes, infusing deep, rich flavors.
- 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.
- Coating Craft: Combine cornmeal, flour, paprika, garlic powder, salt, pepper, and cayenne in a shallow dish, creating a zesty, textured breading.
- 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.
- 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