Fried Catfish with Spicy Slaw

Name: Fried Catfish with Spicy Slaw
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Serves 4
Ingredients: 4 catfish fillets; 1 cup cornmeal; 1/2 cup all-purpose flour; 1 tsp paprika; 1 tsp garlic powder; 1/2 tsp salt; 1/2 tsp black pepper; 2 cups vegetable oil for frying; Lemon wedges for serving; 2 cups shredded cabbage; 1/2 cup shredded carrots; 1/4 cup mayonnaise; 2 tbsp lime juice; 1 tbsp sriracha; Salt and pepper to taste

Highlighted under: Cross-Cultural Cooking Recipes

I absolutely love making Fried Catfish with Spicy Slaw, especially during the warmer months. This recipe brings together the crispy, golden catfish with a vibrant, tangy slaw that adds a refreshing kick to each bite. It’s surprisingly simple to prepare, yet the flavors come alive in a way that makes it perfect for gatherings or a cozy dinner at home. I usually serve it with a side of hushpuppies for a complete Southern experience that everyone enjoys.

Created by

Sandra

Last updated on 2026-02-01T16:10:28.677Z

When I first tried making Fried Catfish, I was nervous about achieving that perfect crispy coating. After several attempts, I learned that a good dredging in cornmeal and careful frying make all the difference. The hot oil needs to be just right; too hot and the coating burns, too cold and it becomes greasy. This method gives the fish a delightful crunch that contrasts wonderfully with the tender meat inside.

The slaw is such a fantastic addition to the dish. I love to blend cabbage with a bit of lime juice and sriracha; it’s tangy and spicy, just what the fried catfish needs! By letting the slaw sit for a bit, the flavors meld beautifully, allowing each bite to be a pop of freshness against the crispy fish.

Why You'll Love This Recipe
Crispy fish with a flavorful, crunchy coating
Spicy slaw that adds an exciting twist
A perfect balance of textures and flavors

Understanding the Ingredients

The catfish fillets in this recipe are not only mild in flavor but also hold up beautifully during frying, giving you a tender interior with a crispy exterior. When selecting catfish, look for fillets that are pinkish in color and smell fresh rather than fishy. If you prefer a different fish, tilapia or cod can work as substitutes, though they may alter the flavor profile slightly.

The coating for the catfish is a mix of cornmeal and flour, which creates a crunchy texture that perfectly complements the fish. Cornmeal lends a slight sweetness and moisture retention, while flour aids in adhesion. If you're gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend without losing too much of the desired crunch.

Mastering the Frying Technique

Frying the catfish is a crucial step in achieving that perfect golden-brown crust. Make sure your oil is preheated to around 350°F (175°C) before adding the fillets. A good test for this is to drop a pinch of the coating into the oil; if it bubbles vigorously, the oil is ready. Fry in batches to avoid overcrowding, which can lead to soggy fish due to temperature drops.

Once fried, allow the catfish to drain on paper towels for at least a minute to absorb excess oil. This not only keeps the fish crispy but also enhances its flavor profile by preventing greasiness. Keep the catfish warm in a low-temperature oven (about 200°F or 93°C) while you finish frying the remaining pieces.

Enhancing the Slaw

The spicy slaw in this recipe is the perfect counterbalance to the rich catfish. The mayo and lime juice serve as a creamy base with a tangy kick that enhances the crunch of the cabbage and carrots. For added depth, consider incorporating a pinch of sugar or honey to the dressing to round out the flavors and offset the heat from the sriracha.

If you're looking to add a nutritional boost, try mixing in some sliced bell peppers or radishes into the slaw. These additions not only enhance the color but also contribute crunch and additional health benefits. The slaw can be made ahead of time and stored in the refrigerator for up to two days; just give it a good stir before serving to redistribute the dressing.

Ingredients

Gather these fresh ingredients for a delicious meal:

For the Fried Catfish

4 catfish fillets
1 cup cornmeal
1/2 cup all-purpose flour
1 tsp paprika
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
2 cups vegetable oil for frying
Lemon wedges for serving

For the Spicy Slaw

2 cups shredded cabbage
1/2 cup shredded carrots
1/4 cup mayonnaise
2 tbsp lime juice
1 tbsp sriracha
Salt and pepper to taste

Make sure to have everything measured out for a smooth cooking experience!

Instructions

Follow these steps to achieve the best results:

Prepare the Slaw

In a bowl, combine the shredded cabbage and carrots. In another small bowl, mix together mayonnaise, lime juice, sriracha, and a pinch of salt and pepper. Pour the dressing over the cabbage and carrots, then toss to combine. Let it sit while you prepare the catfish, allowing the flavors to meld.

Prepare the Catfish

In a shallow dish, mix together cornmeal, flour, paprika, garlic powder, salt, and black pepper. Pat the catfish fillets dry and coat them evenly in the cornmeal mixture, pressing slightly to adhere.

Fry the Catfish

In a large, deep skillet, heat the vegetable oil over medium-high heat until shimmering. Carefully add the coated catfish, frying for about 4-5 minutes per side or until golden brown and crispy. Remove and let drain on paper towels.

Serve

Serve the fried catfish hot with the spicy slaw on the side, and garnish with lemon wedges for a zesty finish.

Enjoy your delicious homemade Fried Catfish with Spicy Slaw!

Pro Tips

For an extra crunch, double-dip the catfish fillets in the cornmeal mixture before frying. Also, ensure your oil is hot enough before frying to achieve that perfect golden-brown color.

Serving Suggestions

While fried catfish is delicious on its own, serving it with hushpuppies can elevate your meal into a true Southern feast. These flavorful, deep-fried cornmeal balls are easy to prepare and will complement the crispy texture of the catfish. You can even customize hushpuppy flavors by adding green onions or jalapeños for a kick.

For a refreshing finish, consider pairing the catfish with a simple cucumber salad or a cold beer, which balances the meal beautifully. If you’re entertaining, a platter-style presentation with the catfish, slaw, and sides can make a visually appealing and delicious centerpiece.

Storage and Reheating Tips

If you have leftovers, store the fried catfish in an airtight container in the refrigerator for up to two days. For best results when reheating, place the catfish on a baking sheet in a preheated oven at 350°F (175°C) until heated through and crispy again, about 10-15 minutes.

The spicy slaw can be stored separately in the refrigerator and will keep well for about two days. However, if you add any ingredients like cucumbers or radishes, consider consuming it sooner, as they can release moisture and affect the slaw's crunch.

Variations to Try

Feel free to mix up the flavors in the spicy slaw by incorporating different types of hot sauces based on your heat preference. You may also replace lime juice with apple cider vinegar for a different tangular profile. Additionally, adding fresh herbs like cilantro or parsley can brighten the dish and add an aromatic finish.

If you prefer a less spicy version, simply reduce the amount of sriracha in your slaw. Alternatively, you can create a zesty lemon dressing to use in place of the mayonnaise for a lighter option. Experimenting with the slaw allows for endless combinations while still embracing the essence of this comforting meal.

Questions About Recipes

→ Can I use a different type of fish?

Yes, you can substitute catfish with other firm white fish such as tilapia or cod.

→ How can I make the slaw less spicy?

Simply reduce the amount of sriracha in the dressing or leave it out altogether.

→ Can I bake the catfish instead of frying?

While frying gives the best texture, you can bake it at 400°F for about 20 minutes for a healthier option.

→ How long will leftovers last?

Fried catfish is best served fresh, but it can be stored in the refrigerator for up to 2 days. Reheat in an oven for best results.