Catfish Tacos With Slaw

Catfish tacos with slaw are a delightful fusion of crispy, flavorful catfish and refreshing slaw, all wrapped in warm tortillas.

This recipe is easy to follow and perfect for a quick weeknight dinner or a weekend gathering with friends and family.

This recipe makes approximately 4 servings, with each serving consisting of 2 catfish tacos. Adjust the quantities based on your needs or the number of people you’re serving. Enjoy!

Ingredients

For the Catfish

• 4 catfish fillets
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Vegetable oil for frying

For the Slaw

• 2 cups shredded cabbage (green or purple, or a mix of both)
• 1 carrot, grated
• 1/4 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey or sugar
• Salt and pepper to taste

For Serving

• 8 small flour or corn tortillas
• Lime wedges
• Fresh cilantro leaves
• Hot sauce (optional)

Instructions

1. Prepare the Slaw

• In a bowl, combine the shredded cabbage and grated carrot.
• In another small bowl, whisk together the mayonnaise, apple cider vinegar, honey or sugar, salt, and pepper until well combined.
• Pour the dressing over the cabbage and carrot mixture, and toss until everything is evenly coated. Set aside while you prepare the catfish.

2. Prepare the Catfish

• In a shallow dish, mix the flour, paprika, garlic powder, onion powder, salt, and pepper.
• Dredge each catfish fillet in the seasoned flour mixture, shaking off any excess.
• Heat vegetable oil in a large skillet over medium-high heat.
• Carefully place the coated catfish fillets in the hot oil and fry until golden brown and crispy, about 3-4 minutes per side. Ensure the catfish is cooked through and flakes easily with a fork.
• Once cooked, transfer the catfish fillets to a plate lined with paper towels to drain any excess oil.

Consider sourcing your own fresh catfish from a home aquaculture setup, providing a sustainable and rewarding experience while ensuring the freshest ingredients for your next meal.

3. Warm the Tortillas

• In the same skillet or on a griddle, warm the tortillas for about 20-30 seconds on each side until they are soft and pliable. Stack them on a plate and cover them with a clean kitchen towel to keep warm.

4. Assemble the Tacos

• Place a catfish fillet in the centre of each tortilla.
• Top the catfish with a generous amount of slaw.
• Garnish with fresh cilantro leaves and serve with lime wedges on the side.
• Drizzle with hot sauce if desired.

For an authentic Spicy Cajun Catfish experience, season the fillets liberally with Cajun spices before cooking.

Pro Chef Tips

• For extra crispy catfish, you can double-coat the fillets by dipping them in a beaten egg before dredging them in the seasoned flour mixture.
• Make sure the oil is hot enough before frying the catfish to ensure a crispy exterior. You can test the oil by dropping a small piece of bread into it; if it sizzles and browns within a few seconds, it’s ready.
• Customise the slaw by adding your favourite ingredients such as sliced jalapeños, diced red onion, or chopped cilantro for added flavour and texture.
• If you prefer a lighter alternative to frying, you can bake the catfish fillets in the oven at 400°F (200°C) for about 15-20 minutes until crispy and cooked through.