Description

These Southern Catfish Tacos are a flavor-packed fusion of crispy cornmeal-crusted catfish, crunchy cabbage slaw, and creamy, tangy sauce, all wrapped in a warm tortilla. They’re fresh, hearty, and bring that Southern charm to your taco game. Great for weeknight dinners, fish Fridays, or backyard cookouts!

Ingredients

For the Fried Catfish:

1 lb catfish fillets, cut into strips
1 cup buttermilk
1 cup cornmeal
1/2 cup all-purpose flour
1 tsp Cajun seasoning
1/2 tsp salt
1/4 tsp black pepper
Vegetable oil, for frying

For the Crunchy Slaw:

2 cups shredded green cabbage
1/2 cup shredded carrots
1/4 cup chopped green onions
2 tbsp mayo
1 tbsp apple cider vinegar
1 tsp honey
Salt and pepper, to taste

For the Tacos:

8 small corn or flour tortillas, warmed
Hot sauce, lemon or lime wedges (for serving)
Fresh parsley or cilantro (optional garnish)

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Instructions

Marinate the catfish:
Place catfish strips in a bowl and pour buttermilk over them. Let soak for 20–30 minutes.
Make the slaw:
In a medium bowl, whisk together mayo, vinegar, honey, salt, and pepper. Toss with cabbage, carrots, and green onions. Chill in fridge until ready to serve.
Prepare the coating:
In a shallow dish, mix cornmeal, flour, Cajun seasoning, salt, and pepper.
Fry the catfish:
Heat 1/2 inch of vegetable oil in a skillet over medium heat until shimmering (350°F). Remove fish from buttermilk, dredge in cornmeal mixture, and fry in batches for 2–3 minutes per side, or until golden brown and crispy. Drain on paper towels.

Assemble the tacos:
Place 1–2 pieces of fried catfish on each tortilla. Top with crunchy slaw, a drizzle of hot sauce, and fresh herbs if using. Serve with lemon or lime wedges.

Notes

Want to bake or air fry instead? Coat the catfish and bake at 425°F for 15–18 minutes or air fry at 400°F for 10–12 minutes.
Make it spicier by adding jalapeños to the slaw or using spicy mayo.
Use gluten-free flour and tortillas for a GF-friendly version.