Description
Crispy, golden-fried catfish wrapped in soft tortillas and topped with a refreshing, crunchy slaw for a Southern-inspired meal! The perfect balance of crispy and creamy in every bite.
Ingredients
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4 small catfish fillets
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1 cup cornmeal
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½ cup flour
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1 tsp paprika
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½ tsp garlic powder
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½ tsp cayenne pepper (optional for spice)
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Salt and pepper to taste
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1 cup buttermilk
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2 tbsp vegetable oil (for frying)
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8 small flour or corn tortillas
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1 cup shredded cabbage
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½ cup shredded carrots
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2 tbsp mayo
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1 tbsp apple cider vinegar
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1 tbsp honey
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Salt and pepper to taste
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Fresh cilantro (for garnish)
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Lime wedges (for serving)
Instructions
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Prepare the Slaw: In a bowl, combine shredded cabbage, shredded carrots, mayo, apple cider vinegar, honey, salt, and pepper. Mix well and refrigerate until ready to serve.
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Prepare the Catfish: In a shallow bowl, mix cornmeal, flour, paprika, garlic powder, cayenne pepper, salt, and pepper. Dip catfish fillets into buttermilk, then coat them with the cornmeal mixture, pressing gently to adhere.
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Fry the Fish: Heat vegetable oil in a skillet over medium heat. Fry the catfish fillets until golden and crispy on both sides, about 3-4 minutes per side. Remove and drain on paper towels.
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Assemble the Tacos: Warm the tortillas and place one fried catfish fillet in each tortilla. Top with the crunchy slaw, garnish with fresh cilantro, and serve with lime wedges on the side.
Notes
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For extra heat, add hot sauce or jalapeños to the slaw.
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You can bake the catfish instead of frying for a lighter version.
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These tacos are perfect for a casual dinner or Taco Tuesday!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Tacos
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 450 kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 80mg