Fried Catfish with Spicy Slaw

Name: Fried Catfish with Spicy Slaw
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 catfish fillets; 1 cup buttermilk; 1 cup cornmeal; 1/2 cup all-purpose flour; 1 tsp paprika; 1/2 tsp garlic powder; 1/2 tsp onion powder; Salt and pepper to taste; Oil for frying; 4 cups shredded cabbage; 1 cup shredded carrots; 1/4 cup mayonnaise; 2 tbsp apple cider vinegar; 1 tbsp sugar; 1 tsp cayenne pepper; Salt and pepper to taste

Highlighted under: Global Bites

I absolutely love making Fried Catfish with Spicy Slaw for a delicious and hearty meal. This dish brings together the crispy texture of fried catfish with the crunch and zest of a spicy slaw that adds a refreshing kick. Each time I prepare it, the aroma fills my kitchen, making my mouth water in anticipation. It's an easy way to celebrate southern flavors right at home, perfect for gatherings or a cozy dinner. I can't wait to share this delightful recipe with you!

Created by

Emily

Last updated on 2026-02-01T23:55:27.842Z

Every time I fry up catfish, I get transported back to my childhood summers by the lake. We would catch fish, fry them up, and serve them with fresh slaw, and the flavors were always incredible. This recipe highlights that same experience, elevating it with a hint of spice in the slaw that perfectly complements the fish's crispiness. The key is to let the slaw marinate for at least 15 minutes, allowing all the flavors to blend beautifully.

I love experimenting with different spices in my slaw, and recently I added some extra cayenne for an extra kick. The balance of the spicy dressing combined with the buttery catfish creates a beautiful harmony on the plate. Just remember to keep an eye on your oil temperature while frying to achieve that perfect golden crust!

You Will Love This Recipe Because
Crispy and flavorful fried catfish that’s perfectly seasoned.
The spicy slaw adds a refreshing and zesty contrast.
Easy to make and perfect for any dinner gathering.

Fried Catfish: A Southern Tradition

Fried catfish is not just a dish; it's a southern tradition that brings comfort and nostalgia to the table. The catfish itself is known for its mild flavor and flaky texture, making it a favorite for frying. When selecting your catfish fillets, look for those with a fresh smell and firm flesh. The buttermilk marinade is key here, as it not only tenderizes the fish but also infuses it with flavor. Marinating for at least 10–15 minutes allows the catfish to absorb the spices and creates a delightful flavor base.

As you prepare to fry, ensure your oil is heated to the right temperature, around 350°F (175°C). This is crucial for achieving that perfect crispy exterior. If the temperature is too low, the coating will absorb excess oil, resulting in a greasy catfish. Conversely, if the oil is too hot, the coating may burn before the fish is cooked through. A thermometer is an excellent tool to monitor this, ensuring that each fillet comes out golden brown and perfectly cooked.

Crafting the Spicy Slaw

The spicy slaw is more than just a side dish; it complements the catfish beautifully with its crunchy texture and zesty flavors. The key ingredients, including cabbage and carrots, are not only visually appealing but also add necessary freshness to balance the richness of the fried fish. Allowing the slaw to sit for at least 15 minutes after mixing enhances the flavors, as the salt in the dressing will begin to soften the cabbage and create a deliciously tangy dressing.

You can tweak the slaw to suit your taste preferences or dietary needs. For example, if you want to reduce calories, Greek yogurt can substitute mayonnaise while still keeping that creamy texture. If you're looking for an added kick, consider incorporating sliced jalapeños or a splash of hot sauce. This slaw is versatile and can be modified to accentuate the heat levels or create a milder version that appeals to a broader audience.

Serving Suggestions and Finishing Touches

When plating your fried catfish with spicy slaw, presentation matters! Serve the catfish on a warm plate to maintain its temperature, and pile the slaw high beside it for a colorful visual contrast. For added flavor, consider drizzling a bit of hot sauce or a squeeze of fresh lime over the slaw just before serving. This gives it a bright finish and enhances the overall flavor profile of the dish.

Leftovers can be stored in an airtight container in the refrigerator for up to three days. When reheating, use an oven to maintain the crispiness of the catfish, rather than the microwave, which can make it soggy. Preheat your oven to 350°F (175°C) and heat the fish for about 10-15 minutes until warmed through and crispy again. With these tips, you can enjoy this southern classic well beyond your initial meal.

Ingredients

Gather the following ingredients:

For the Fried Catfish

4 catfish fillets
1 cup buttermilk
1 cup cornmeal
1/2 cup all-purpose flour
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
Oil for frying

For the Spicy Slaw

4 cups shredded cabbage
1 cup shredded carrots
1/4 cup mayonnaise
2 tbsp apple cider vinegar
1 tbsp sugar
1 tsp cayenne pepper
Salt and pepper to taste

Ensure all ingredients are fresh for the best flavor!

Instructions

Follow these steps for a perfect dish:

Prepare the Spicy Slaw

In a large bowl, combine the shredded cabbage and carrots. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, cayenne pepper, salt, and pepper. Pour the dressing over the cabbage mixture and toss to combine. Let it sit for at least 15 minutes before serving.

Marinate the Catfish

Place the catfish fillets in a shallow dish and pour the buttermilk over them, ensuring they're fully submerged. Let them marinate for 10–15 minutes.

Prepare the Coating

In another bowl, mix the cornmeal, flour, paprika, garlic powder, onion powder, salt, and pepper. Mix well to combine the dry ingredients.

Fry the Catfish

Heat oil in a deep skillet over medium-high heat. Once hot, remove the catfish from buttermilk and dredge it in the cornmeal mixture, ensuring it's fully coated. Fry the fillets for about 5 minutes on each side or until golden brown and cooked through. Drain on paper towels.

Serve

Serve the fried catfish hot with a generous side of spicy slaw. Enjoy your meal!

Enjoy this delicious dish with your favorite sides!

Pro Tips

For a crunchier texture, double coat the catfish by dipping it back into the buttermilk and then the cornmeal mixture before frying.

Storing and Reheating

Proper storage of fried catfish is essential to maintain its texture and flavor. If you have leftovers, allow the catfish to cool completely before placing it in an airtight container. It can be stored in the refrigeration for 2-3 days. For the spicy slaw, it's best to store it separately to prevent the cabbage from wilting too much, as the dressing will continue to break down the vegetables over time.

When reheating, the best method is to use an oven rather than a microwave. Preheat your oven to 350°F (175°C), place the catfish on a baking sheet, and heat for about 10-15 minutes, or until it’s hot and crispy again. This approach helps maintain the integrity of the breading, providing that satisfying crunch that everyone loves.

Dietary Modifications

If you're looking to lighten up this dish, consider using a combination of whole wheat flour and cornmeal for the breading. This provides added fiber without sacrificing flavor. Alternatively, you can bake the catfish instead of frying it. Coat the fillets with the breading mixture and then bake them in a preheated oven at 400°F (200°C) for about 15-20 minutes, flipping halfway through for even cooking.

For those who need gluten-free options, substitute the all-purpose flour with a gluten-free flour blend; the cornmeal used for the breading is naturally gluten-free. Additionally, if you prefer a vegan version, use tofu fillets or eggplant slices marinated in a plant-based milk instead of catfish, paired with a similar slaw made without mayonnaise.

Flavor Variations

There are endless possibilities when it comes to flavoring your fried catfish. Adding herbs like dill, thyme, or parsley to your breading mixture can elevate the taste profile dramatically. Similarly, infusing your buttermilk with spices like cajun seasoning or lemon zest can further deepen the flavor of the fish.

For those who love a tropical twist, replacing half of the mayonnaise in the slaw with pineapple juice can add a sweet counterpart to the spicy elements. Alternatively, try incorporating fruits like mango or avocado into the slaw for a refreshing variation that pairs beautifully with the catfish.

Questions About Recipes

→ Can I use frozen catfish fillets?

Yes, but make sure to fully thaw them and pat them dry before marinating.

→ How can I make the slaw less spicy?

Reduce the amount of cayenne pepper or omit it entirely. You can also add more mayonnaise to balance the heat.

→ What’s the best oil for frying?

Vegetable oil or peanut oil is recommended for frying due to their high smoke points.

→ Can I prepare the slaw a day in advance?

Absolutely! The flavors will develop even more, just give it a good stir before serving.