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 teaspoon paprika; 1/2 teaspoon cayenne pepper; 1 teaspoon salt; 1/2 teaspoon black pepper; Oil for frying; 4 cups shredded cabbage; 1 cup shredded carrots; 1/4 cup mayonnaise; 2 tablespoons apple cider vinegar; 1 teaspoon sugar; 1/2 teaspoon cayenne pepper; Salt and pepper to taste

Highlighted under: Homestyle Comfort Plates

I absolutely love making Fried Catfish with Spicy Slaw, and it has become one of my favorite comfort foods. The robust flavors of the catfish, combined with the fresh crunch of spicy slaw, create a rich eating experience that never disappoints. This dish transports me to backyard barbecues and family gatherings, where every bite feels like a celebration. Perfect for a quick weeknight meal or a relaxed weekend feast, this recipe is both satisfying and easy to pull together without much hassle.

Created by

Olivia

Last updated on 2026-02-01T21:45:28.664Z

When creating this Fried Catfish with Spicy Slaw, I wanted to capture the essence of Southern comfort food. I experimented with different spices for the catfish coating and found that a blend of paprika and cayenne really elevates the flavor. The result is a crispy, golden-brown exterior with a tender, flaky inside that you can't resist!

The slaw is equally exciting, adding a fiery kick that pairs wonderfully with the catfish. A pinch of cayenne pepper and fresh lime juice in the dressing brings everything together. These contrasting flavors provide not just a meal, but an experience that excites the palate with every bite.

Why You'll Love This Recipe
Crispy, golden catfish with a perfectly seasoned breading
Fresh, zesty slaw that adds a spicy crunch
Easy to make and perfect for entertaining or weeknight dinners

Understanding the Ingredients

The key to achieving perfect Fried Catfish lies in the choice of fish and the seasoning blend. Catfish fillets are ideal due to their mild flavor and firm texture, which holds up well in frying. Buttermilk not only tenderizes the fish but also helps the breading adhere better, creating a crispy exterior. If you can't find catfish, you can substitute with tilapia or catfish nuggets, though they may have a slightly different taste and texture.

Each component of the breading plays a crucial role. Cornmeal gives a distinct crunch and a slightly sweet flavor, while all-purpose flour enhances the crispiness. The spices, particularly cayenne pepper, inject a kick, balancing the dish nicely with the spicy slaw. Adjusting the spice levels based on personal preference is a great way to customize this recipe—adding more cayenne for heat or introducing garlic powder for a savory twist.

Tips for a Flawless Fry

When heating the oil, the correct temperature is essential for ensuring a crispy finish. Aim for around 350°F (175°C) using a candy or deep-frying thermometer to gauge the heat. If the oil is too cool, the catfish will absorb more oil and become greasy. Conversely, if it’s too hot, the outside will burn before the inside is fully cooked. A good test: drop in a small piece of bread; it should sizzle immediately and turn golden in about 30 seconds.

While frying, make sure not to overcrowd the skillet, as this can drastically lower the oil temperature. Fry the fillets in batches, ensuring there's room around each one for even cooking. Look for a golden brown color as a visual cue that they are done. If you’re cooking larger batches, keep the cooked fillets warm on a baking rack in a 200°F (95°C) oven until all are finished.

Ingredients

Gather the following ingredients to start preparing this delicious dish:

For the Fried Catfish

4 catfish fillets
1 cup buttermilk
1 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper
Oil for frying

For the Spicy Slaw

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

Ensure all ingredients are fresh for the best flavor!

Instructions

Follow these simple steps to create your Fried Catfish with Spicy Slaw:

Prepare the Catfish

Soak the catfish fillets in buttermilk for at least 15 minutes. This helps tenderize the fish and adds flavor.

Mix the Coating

In a large bowl, combine cornmeal, flour, paprika, cayenne, salt, and black pepper. Mix well to evenly distribute the spices.

Heat the Oil

In a large skillet, heat oil over medium heat. You want enough oil to cover the bottom of the skillet to fry the catfish.

Bread the Catfish

Dredge each soaked catfish fillet in the cornmeal mixture, ensuring a generous coating. Shake off excess.

Fry the Fillets

Carefully place the breaded catfish in the hot oil. Fry for 4-5 minutes on each side or until they are golden brown and fully cooked through.

Prepare the Spicy Slaw

In a bowl, mix the shredded cabbage and carrots. In another bowl, whisk together mayo, vinegar, sugar, cayenne, salt, and pepper. Combine with the vegetables.

Serve and Enjoy

Plate the fried catfish alongside a generous serving of spicy slaw and enjoy your delicious meal!

Enjoy every bite of this flavorful dish!

Pro Tips

For an extra kick, try adding sliced jalapeños to the slaw. Also, make sure the oil is hot enough before frying to achieve the crispiest texture.

Spicy Slaw Variations

The Spicy Slaw can be easily adjusted to match your taste preferences or dietary needs. For a bit of sweetness, consider adding diced apples or mango, which will provide a refreshing contrast to the spicy notes. You can also throw in some sliced jalapeños or radishes for additional flavor. If you're looking for a lighter version, swap out the mayo for Greek yogurt or a tangy vinaigrette—this change will give you a creamy texture with fewer calories.

Another way to enhance this slaw is by incorporating different vegetables. Thinly sliced bell peppers or even a handful of cilantro can elevate the flavor profile. If you’re planning to make this slaw in advance, be cautious about adding salt until right before serving to keep the cabbage crisp and prevent it from wilting.

Storage and Reheating Tips

If you have leftovers, store the fried catfish in an airtight container in the refrigerator for up to 2 days. To retain its crispy texture when reheating, rather than using the microwave, which can make the breading soggy, reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes. This method ensures the breading remains crisp, while the fish heats through without drying out.

As for the spicy slaw, it’s best enjoyed fresh, but any leftovers should be kept in a separate container. The slaw can be refrigerated for up to 3 days, though the texture may soften. If you plan to use it later, consider preparing the dressing separately and mixing it in just before serving for the best crunch and flavor.

Questions About Recipes

→ Can I use frozen catfish?

Yes, just make sure to thaw it completely and pat it dry before soaking in buttermilk.

→ What if I don't have buttermilk?

You can make a substitute by mixing regular milk with a tablespoon of vinegar or lemon juice.

→ Can I bake the catfish instead of frying?

Yes, for a healthier option, you can bake the coated catfish at 400°F for about 15-20 minutes or until cooked through.

→ How can I store leftovers?

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven for best results.