Why You’ll Love This Recipe

Southern Catfish Tacos with Crunchy Slaw are a bold, crispy, and flavorful twist on taco night. Featuring golden-fried catfish seasoned with Southern spices, nestled in warm tortillas, and topped with a tangy, refreshing slaw—these tacos deliver the perfect balance of crunch, spice, and creaminess in every bite.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the catfish:
catfish fillets (cut into strips)
buttermilk
hot sauce (optional)
cornmeal
all-purpose flour
paprika
garlic powder
cayenne pepper
salt
black pepper
oil (for frying)

For the crunchy slaw:
shredded cabbage (green or mixed)
carrots (shredded)
red onion (thinly sliced)
mayonnaise
apple cider vinegar or lemon juice
Dijon mustard
sugar
salt
black pepper

For serving:
small corn or flour tortillas
lime wedges
fresh cilantro (optional)
hot sauce or remoulade (optional)

directions

Marinate the catfish:
In a bowl, mix buttermilk and hot sauce. Add catfish strips and let soak for 30 minutes.

Prepare the slaw:
In a separate bowl, whisk mayo, vinegar, mustard, sugar, salt, and pepper.
Toss in cabbage, carrots, and red onion. Chill until ready to serve.

Coat and fry the catfish:
In another bowl, combine cornmeal, flour, and seasonings.
Remove fish from buttermilk, dredge in the cornmeal mixture, and coat well.
Heat oil in a skillet to 350°F (175°C). Fry catfish pieces for 3–4 minutes per side until golden and crispy. Drain on paper towels.

Assemble the tacos:
Warm tortillas in a skillet or microwave.
Add catfish strips to each tortilla, top with crunchy slaw, and finish with lime juice, cilantro, or a drizzle of hot sauce or remoulade.

Servings and timing

This recipe yields 6–8 tacos.
Preparation time: 20 minutes
Marinating and slaw chilling time: 30 minutes
Cooking time: 15 minutes
Total time: 1 hour 5 minutes

Variations

Swap catfish for cod, tilapia, or shrimp.
Add sliced avocado or pickled jalapeños for extra flavor.
Use a vinegar-based slaw for a lighter option.
Top with chipotle mayo or tartar sauce for a creamy finish.
Serve with sweet potato fries or corn on the cob.

storage/reheating

Store leftover catfish and slaw separately in the fridge for up to 2 days.
Reheat catfish in the oven or air fryer to keep it crispy.
Assemble tacos fresh for best texture.

FAQs

Can I bake the catfish instead of frying?
Yes—bake at 425°F (220°C) on a wire rack for 15–18 minutes or until crispy.

What type of tortillas are best?
Corn tortillas add an authentic texture, but flour tortillas work just as well.

Is this dish spicy?
It has a mild kick—adjust cayenne and hot sauce to your preference.

Can I make this dairy-free?
Use plant-based milk with lemon juice instead of buttermilk.

Can I prep this in advance?
Yes—make the slaw and marinate the fish ahead of time. Fry just before serving.

Conclusion

Southern Catfish Tacos with Crunchy Slaw are crispy, zesty, and totally crave-worthy—bringing the best of Southern cooking into a handheld, taco-style meal. Whether for Taco Tuesday or a weekend fish fry, these tacos are a flavorful, crowd-pleasing favorite with every crispy bite.