Southern Catfish Tacos


Jalapeno Peach Coleslaw
  • 2 cups thinly sliced red cabbage
  • 2 cups thinly sliced green cabbage
  • ½ a red onion, thinly sliced
  • 2 tablespoons chopped pickled jalapenos
  • ½ cup diced peaches (fresh or frozen, thawed)
  • ⅓ cup mayonnaise
  • 1 teaspoon sugar
  • 1 tablespoon liquid from pickled jalapenos
  • 1 (16-ounce) catfish filet
  • salt and pepper
  • ¾ cup flour
  • ¾ cup yellow cornmeal
  • 1½ teaspoons garlic salt
  • ¾ teaspoon cayenne pepper
  • ½ cup buttermilk
  • 1 egg, lightly beaten
  • Vegetable oil
  • 4 small flour or corn tortillas
  • fresh cilantro, optional


  1. To make coleslaw, combine both cabbages, red onion, pickled jalapenos , and peaches in a medium bowl.
  2. In a small bowl, whisk together mayonnaise, sugar and pickled jalapeno liquid. Add to cabbage mixture and stir to combine. Season to taste with salt and pepper and refrigerate until needed.
  3. In a pie pan or a shallow dish, combine flour, cornmeal, garlic salt, and cayenne pepper.
  4. In a medium bowl, whisk together buttermilk and egg.
  5. Cut catfish into 1-inch strips and season with salt and pepper.
  6. Dip in buttermilk mixture and then coat in cornmeal mixture.
  7. Heat 1 inch of oil over medium heat in a cast iron pan.
  8. Cook catfish until golden brown, about 2-3 minutes, Drain on paper towel-lined plate.
  9. Warm the tortillas either in the microwave or in a pan over low heat.
  10. Place a couple of catfish strips on each tortilla and top with slaw and cilantro.