THE SL KITCHEN
SOUTHERNLIVING.COM / FEBRUARY 20 19103Crispy Catfish Tacos with Slaw
ACTIVE 20 MIN. - TOTAL 55 MIN.
SERVES 4|
1 lb. skinless catfish fillets, cut into
16 pieces
3 ⁄ 4 cup whole buttermilk
1 ⁄ 2 cup fine yellow cornmeal
1 ⁄ 2 cup panko (Japanese-style
breadcrumbs)
2 Tbsp. Cajun seasoning (such as
Slap Ya Mama)
3 ⁄ 4 tsp. kosher salt, divided
1 ⁄ 4 cup mayonnaise
2 Tbsp. fresh lime juice (from 1 lime)
1 ⁄ 4 tsp. black pepper
2 cups shredded napa or green
cabbage (from 1 small cabbage)
8 (6-inch) yellow corn tortillas,
warmed
2 radishes, cut into matchsticks
(^1 ⁄ 4 cup)
1 ripe avocado, thinly sliced
2 Tbsp. fresh cilantro leaves
2 Tbsp. minced fresh chives
Lime wedges
Hot sauce
- Preheat oven to 450°F with oven rack
6 inches from heat. Combine catfish and
buttermilk in a medium bowl; cover and
chill 20 minutes or up to 1 hour. - Whisk together cornmeal, panko, Cajun
seasoning, and^1 ⁄ 4 teaspoon of the salt in a
shallow dish. Drain catfish; discard butter-
milk. Working in batches, dredge fish in
cornmeal mixture. Place fish on a wire rack
set inside a rimmed baking sheet. Bake in
preheated oven until it’s golden brown and
flakes with a fork, 20 to 25 minutes. - Meanwhile, whisk together mayonnaise,
lime juice, pepper, and remaining^1 ⁄ 2
teaspoon salt in a medium bowl. Add
cabbage; toss to coat. - Place 2 pieces of catfish in each tortilla.
Top with cabbage mixture, radishes,
avocado, cilantro, and chives. Serve with
lime wedges and hot sauce.
SEAFOOD
SWAP
If catfish is not
available, use any
firm white fish such
as cod, tilapia,
or grouper.