Description
Delight in the flavors of the South with these Southern Catfish Tacos featuring crispy fried catfish strips nestled in warm tortillas and topped with a vibrant crunchy slaw.
Ingredients
Scale
Fried Catfish:
- 1 pound catfish fillets, cut into 1-inch strips
- 1 cup buttermilk
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- ½ teaspoon black pepper
- vegetable oil for frying
Crunchy Slaw:
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 medium carrot, shredded
- ¼ cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- salt and pepper to taste
Additional:
- 8 small corn or flour tortillas
- sliced jalapeños and fresh cilantro for garnish (optional)
- lime wedges for serving
Instructions
- Marinate Catfish: Soak catfish strips in buttermilk for 30 minutes in a medium bowl.
- Prepare Slaw: Whisk mayonnaise, vinegar, honey, mustard, salt, and pepper in a bowl. Toss green and red cabbage with carrot and dressing.
- Dredge Catfish: Mix cornmeal, flour, and spices in a dish. Coat catfish in mixture.
- Fry Catfish: Fry coated catfish in hot oil until crispy, about 3–4 minutes per side.
- Assemble Tacos: Warm tortillas, place fried catfish on each, top with slaw, and garnish as desired.
Notes
- For a healthier option, bake catfish at 400°F for 15–18 minutes instead of frying.
- Consider using tilapia or cod as fish alternatives.
- Enhance with hot sauce or chipotle mayo for added spice.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern, American
Nutrition
- Serving Size: 2 tacos
- Calories: 530
- Sugar: 6 g
- Sodium: 690 mg
- Fat: 28 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 70 mg
