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.
Ingredients
Scale
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
Instructions
- Submerge catfish strips in buttermilk for 15-30 minutes, allowing the liquid to tenderize and infuse the fish with rich, tangy flavor.
- Create the vibrant slaw by combining shredded cabbage, julienned carrots, and finely chopped green onions in a mixing bowl.
- 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.
- Pour the dressing over the vegetable mixture, gently tossing until every strand is evenly coated. Refrigerate to let the flavors meld and intensify.
- Prepare a textural coating by blending cornmeal, flour, paprika, garlic powder, salt, black pepper, and cayenne in a shallow dish, creating a seasoned breading.
- Warm vegetable oil in a large skillet over medium-high heat, aiming for a temperature that will quickly crisp the fish without burning.
- Drain excess buttermilk from the catfish strips, then thoroughly coat each piece in the spiced cornmeal mixture, ensuring complete and even coverage.
- Carefully lower the breaded fish into the hot oil, cooking in batches to maintain optimal temperature and prevent overcrowding.
- Fry each batch for 2-3 minutes per side until the exterior turns a golden, crispy brown and the fish is fully cooked through.
- Transfer the fried catfish to a paper towel-lined plate to absorb excess oil and maintain crispiness.
- Warm tortillas and layer with crispy catfish pieces, creating a foundation for the dish.
- Generously top each taco with the prepared slaw, adding vibrant color and refreshing crunch.
- 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