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Golden, crispy catfish fillets seasoned with Southern spices, paired with a fresh mayo-and-vinegar slaw made from cabbage, carrots, and green onions, served in warm tortillas with optional garnishes like hot sauce and fresh herbs.

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

Ingredients

Scale
  • 4 catfish fillets
  • 1 cup buttermilk
  • 3/4 cup cornmeal
  • 1/4 cup all-purpose flour
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • Vegetable oil for frying (about 1 inch depth)
  • 2 cups shredded green cabbage
  • 1 cup shredded carrots
  • 1/2 cup chopped green onions
  • 1/3 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sugar
  • Salt and black pepper to taste
  • 8 small flour or corn tortillas
  • Lemon or lime wedges for serving
  • Hot sauce or remoulade (optional)
  • Fresh parsley or cilantro for garnish

Instructions

  1. In a large bowl, toss together shredded cabbage, shredded carrots, and chopped green onions.
  2. In a separate bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper until smooth.
  3. Pour the dressing over the vegetables, toss to coat evenly, and refrigerate the slaw to chill while preparing the fish.
  4. Pour buttermilk into a shallow dish.
  5. In another shallow bowl, combine cornmeal, all-purpose flour, paprika, garlic powder, salt, black pepper, and cayenne pepper (optional).
  6. Dip each catfish fillet into the buttermilk, then dredge in the cornmeal mixture, pressing lightly so the coating adheres well.
  7. Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until it reaches approximately 350°F (175°C) and is shimmering.
  8. Fry catfish fillets in batches without crowding the pan, cooking for 3 to 4 minutes per side until golden and crispy.
  9. Remove fried catfish and place on paper towels to drain excess oil.
  10. Warm tortillas in a skillet or microwave until pliable.
  11. Assemble tacos by placing crispy catfish pieces on warmed tortillas, topping with chilled slaw, a squeeze of lemon or lime, garnishing with fresh parsley or cilantro, and drizzling with hot sauce or remoulade if desired.

Notes

Do not crowd the frying pan to maintain oil temperature and ensure even crisping of catfish., Adjust slaw tanginess with more vinegar or sweetness with additional sugar as preferred., Using a thermometer to maintain oil at 350°F ensures crispy, non-greasy fish., Warm tortillas before assembling to improve flexibility and prevent tearing., For leftovers, store fried catfish in an airtight container in the fridge up to 2 days; store slaw separately up to 3 days., Reheat fried catfish in a 350°F oven for 10-15 minutes to retain crispiness; avoid microwaving., Catfish fillets can be replaced with firm white fish like tilapia, cod, or haddock., To make dish gluten-free, substitute flour and cornmeal with gluten-free alternatives., Slaw can be prepared a day ahead and kept refrigerated to maintain freshness.

  • Author: Laura
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Cuisine: Southern American

Nutrition

  • Serving Size: 1 taco
  • Calories: Approximately 350 calories per serving
  • Fat: 15 grams per serving
  • Carbohydrates: 30 grams per serving
  • Protein: 25 grams per serving