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.