Easy Southern Catfish Tacos with Crunchy Slaw Recipe / Homestyle Bliss

Southern catfish tacos shine with a zesty, unexpected twist that’ll make your taste buds dance.

Crisp coleslaw adds a delightful crunch to these delectable seafood delights.

Local fishermen know the secret to perfectly flaky catfish that melts in your mouth.

Spicy seasonings complement the delicate fish, creating a harmony of flavors you’ll adore.

Fresh ingredients elevate this classic southern dish beyond ordinary expectations.

Coastal inspirations merge with traditional techniques to craft something truly memorable.

Each bite promises a culinary adventure you won’t want to miss.

Southern Catfish Tacos with Crunchy Slaw That Deliver Boldness

• Prepare these mouthwatering tacos in just 30 minutes from start to finish, making them perfect for busy families craving a delicious, no-stress meal.
• Capture the authentic flavors of Southern cuisine with crispy buttermilk-marinated catfish, featuring a zesty cornmeal coating that delivers incredible crunch and bold spices.
• Easily adapt the recipe by adjusting spice levels, swapping slaw ingredients, or adding favorite toppings, ensuring everyone at the table gets their perfect taco combination.
• Transform budget-friendly catfish into a restaurant-quality dish that impresses without breaking the bank, proving you can create amazing meals with simple, accessible ingredients.

Ingredient Rundown for Southern Catfish Tacos with Slaw

• Catfish: Mild, flaky fish perfect for Southern-style frying, best when fresh and sustainably sourced.
• Buttermilk: Helps tenderize fish and adds tangy flavor, look for full-fat version.

• Cornmeal, Flour: Crispy exterior for catfish, choose fine-ground cornmeal for even coating.
• Paprika, Garlic Powder, Cayenne: Adds depth and Southern spice character, use fresh spices for maximum flavor.
• Salt, Black Pepper: Essential seasoning for balanced taste.

• Cabbage, Carrots, Green Onions: Crunchy base for fresh slaw, select crisp vegetables.
• Mayonnaise: Creamy binder for slaw, full-fat version recommended.
• Apple Cider Vinegar: Adds bright, tangy notes to slaw dressing.
• Dijon Mustard: Provides subtle heat and complexity.
• Sugar: Balances acidity in slaw.
• Hot Sauce, Lemon/Lime: Optional finishing touches for extra flavor.
• Tortillas: Soft vehicle for serving tacos, corn or flour work well.
• Fresh Herbs: Optional garnish for added freshness.

• Vegetable Oil: Neutral oil for high-heat frying, ensure oil is clean and fresh.

Southern Catfish Tacos with Slaw Cooking Guide

Step 1: Bathe Catfish in Buttermilk

Place catfish strips in a bowl and cover with buttermilk. Let them soak for at least 15-30 minutes to soften and enhance flavor.

Step 2: Create Zesty Slaw

• Shredded cabbage
• Grated carrots
• Chopped green onions

• Mayonnaise
• Apple cider vinegar
• Dijon mustard
• Sugar
• Salt
• Black pepper

Pour dressing over vegetables and mix thoroughly. Refrigerate until serving time.

Step 3: Craft Crispy Coating

• Cornmeal
• All-purpose flour
• Paprika
• Garlic powder
• Salt
• Black pepper
• Cayenne pepper

Step 4: Sizzle Catfish to Golden Perfection

Pour vegetable oil into a large skillet, filling about 1/2 inch deep. Heat over medium-high flame.

Remove catfish from buttermilk, allowing excess to drip off. Coat each piece thoroughly in cornmeal mixture.

Fry fish in batches for 2-3 minutes per side until golden brown and fully cooked. Transfer to paper towel-lined plate to drain excess oil.

Step 5: Assemble Mouthwatering Tacos

• Crispy catfish pieces
• Generous scoop of zesty slaw

• Hot sauce
• Remoulade
• Fresh herbs
• Lemon or lime wedges

Helpful Tips for Southern Catfish Tacos and Crunchy Slaw

• Maximize Flavor: Soak catfish in buttermilk for 15-30 minutes to tenderize and infuse rich, tangy flavor into the fish before coating and frying.
• Achieve Crispy Perfection: Use medium-high heat and maintain consistent oil temperature to ensure golden, crunchy exterior without greasy residue.
• Customize Spice Level: Adjust cayenne pepper in the coating mix to create mild or extra-spicy catfish based on personal heat preference.
• Quick Slaw Storage: Prepare slaw ahead of time and refrigerate for up to 2 days, allowing flavors to meld and develop more depth.
• Gluten-Free Adaptation: Swap regular flour with cornstarch or gluten-free flour blend to make the recipe suitable for gluten-sensitive individuals.

Store and Reheat Southern Catfish Tacos Correctly

• Store leftover catfish tacos in an airtight container for up to 2 days. Separate fish, slaw, and tortillas to maintain crispiness.
• Warm catfish in a preheated oven at 350°F for 5-7 minutes to restore crunchiness. Avoid microwave to prevent soggy texture.
• Keep slaw separately and add fresh just before serving to maintain crisp vegetables and bright flavors.
• Warm tortillas briefly on a skillet or wrap in foil for 2-3 minutes to refresh before assembling leftover tacos.

Best Matches for Southern Catfish Tacos with Slaw

• Pair crisp, hoppy craft beer with these zesty catfish tacos to cut through the richness and complement the spicy coating.
• Select a bright, acidic Sauvignon Blanc that balances the creamy slaw and highlights the catfish's delicate flavor profile.
• Mix a tangy margarita with fresh lime juice to enhance the taco's southern-style spices and provide a refreshing counterpoint.
• Serve a chilled sweet tea with a splash of bourbon to echo the southern roots of this seafood dish and add subtle warmth.

Southern Catfish Taco Variations to Explore

• Gluten-Free Catfish Tacos: Replace wheat flour with gluten-free cornmeal or almond flour for coating. Use corn tortillas to ensure completely gluten-free preparation.
• Baked Healthier Version: Skip frying and coat catfish in seasoned breadcrumbs. Bake at 425°F for 12-15 minutes until crispy, reducing overall oil content.
• Vegan Alternative: Substitute catfish with firm tofu or jackfruit. Use plant-based buttermilk and coat with seasoned cornmeal. Replace mayo in slaw with vegan mayonnaise.
• Keto-Friendly Adaptation: Use pork rinds instead of cornmeal for coating. Swap tortillas with large lettuce leaves. Replace sugar in slaw with low-carb sweetener like stevia.

Southern Catfish Tacos: Answering Your Questions

• What type of fish works best for these tacos?

Catfish is ideal due to its mild flavor and firm texture that holds up well when fried. It absorbs marinades beautifully and creates a crispy coating when dredged in cornmeal mix.

• Can I make this recipe gluten-free?

Yes, simply substitute the all-purpose flour with gluten-free flour in the coating mixture. Use corn tortillas to ensure the entire dish remains gluten-free.

• How spicy are these tacos?

The recipe has a mild heat level from cayenne pepper in the coating. You can adjust the spiciness by increasing or decreasing the amount of cayenne, or adding hot sauce according to your preference.

• Why use buttermilk for marinating the fish?

Buttermilk helps tenderize the catfish, adds subtle tanginess, and creates a better coating adhesion. It also helps break down the fish proteins, resulting in a more tender and flavorful final dish.

Southern Catfish Tacos with Crunchy Slaw Recipe

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4.8 from 30 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Sizzling “Southern Catfish Tacos with Crunchy Slaw” bring coastal Carolina charm to your plate, blending crispy seafood with tangy cabbage ribbons. Zesty spices and fresh ingredients create a mouthwatering symphony that transports diners straight to Southern comfort.

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Ingredients

Scale 1x2x3x

Protein:

• 1 pound (1 lb) catfish fillets, cut into 1-inch wide strips

Coating and Seasoning:

• 1 cup buttermilk
• ½ cup cornmeal
• ½ cup all-purpose flour
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon cayenne pepper (optional)

Frying and Base:

• Vegetable oil, for frying

Slaw Vegetables:

• 2 cups shredded green cabbage
• ½ cup shredded carrots
• 2 tablespoons chopped green onions

Slaw Dressing:

• ¼ cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• ½ teaspoon sugar
• Salt and pepper to taste

Taco Assembly:

• 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. Submerge catfish strips in buttermilk for 15-30 minutes, allowing the liquid to tenderize and infuse the fish with rich, tangy flavor.
2. Create the vibrant slaw by combining shredded cabbage, julienned carrots, and finely chopped green onions in a mixing bowl.
3. Whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper to craft a zesty dressing that will elevate the slaw’s taste profile.
4. Pour the dressing over the vegetable mixture, gently tossing until every strand is evenly coated. Refrigerate to let the flavors meld and intensify.
5. Prepare a textural coating by blending cornmeal, flour, paprika, garlic powder, salt, black pepper, and cayenne in a shallow dish, creating a seasoned breading.
6. Warm vegetable oil in a large skillet over medium-high heat, aiming for a temperature that will quickly crisp the fish without burning.
7. Drain excess buttermilk from the catfish strips, then thoroughly coat each piece in the spiced cornmeal mixture, ensuring complete and even coverage.
8. Carefully lower the breaded fish into the hot oil, cooking in batches to maintain optimal temperature and prevent overcrowding.
9. Fry each batch for 2-3 minutes per side until the exterior turns a golden, crispy brown and the fish is fully cooked through.
10. Transfer the fried catfish to a paper towel-lined plate to absorb excess oil and maintain crispiness.
11. Warm tortillas and layer with crispy catfish pieces, creating a foundation for the dish.
12. Generously top each taco with the prepared slaw, adding vibrant color and refreshing crunch.
13. Enhance the tacos with a drizzle of hot sauce or remoulade, sprinkle of fresh herbs, and a bright squeeze of lemon or lime to balance the rich flavors.

Notes

• Select firm, fresh catfish for the best texture and flavor in your tacos.
• Use buttermilk for a Southern-style marinade that tenderizes and adds tangy richness to the fish.
• Adjust the cayenne pepper in the coating to control the heat level, making it milder for sensitive palates or spicier for heat lovers.
• Drain fried catfish on a wire rack instead of paper towels to maintain crispiness and prevent soggy breading.

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

Nutrition

• Serving Size: 4
• Calories: 450
• Sugar: 3 g
• Sodium: 600 mg
• Fat: 22 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 4 g
• Protein: 30 g
• Cholesterol: 90 mg