Baja Grilled Catfish Sliders
Discover how to make flavorful Baja grilled catfish sliders with tangy lime slaw and creamy sauce—it’s a great recipe for summer cookouts, weeknight dinners, or easy meal prep.
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If you’re on the hunt for the ultimate summer slider, this recipe is going to be your new go-to. These Baja Grilled Catfish Sliders with slaw and creamy lime sauce are bursting with bold spices, fresh crunch, and a tangy finish that’ll leave everyone asking for seconds (or thirds).
Ingredients and tools you will need
Whether you’re grilling for a weekend get-together or just treating yourself to something a little extra midweek, this is a delicious meal that delivers big flavor in a small, hand-held package. To make this grilled catfish recipe, you will need:
Sauce:
- 1/4 cup sour cream
- 1/2 teaspoon grated lime peel
- 1/4 teaspoon fresh lime juice
Slaw:
- 1 cup coleslaw mix
- 2 tablespoons finely chopped red bell pepper
- 2 tablespoons finely sliced red onion
- 2 tablespoons minced fresh cilantro
- 2 teaspoons finely seeded and chopped jalapeno pepper
- 2 teaspoons fresh lime juice
- 1 teaspoon sugar
Sliders:
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 3/4 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
- 4 catfish fillets
- 12 slider buns, halved
- 1 cup mixed greens or torn lettuce
- 12 Roma tomato slices
Additionally:
- Cutting board – For slicing vegetables and fish.
- Chef’s knife – For chopping red bell pepper, red onion, cilantro, and jalapeño.
- Zester or microplane – To grate fresh lime peel.
- Measuring spoons and cups – For accurate ingredient portions.
- Mixing bowls – At least two: one for slaw and one for sauce.
- Small whisk or spoon – For blending the sauce ingredients.
- Tongs – For flipping or removing the fish from the grill.
- Outdoor grill – Charcoal or gas grill.
Make the sauce
Even though the sauce contains just three ingredients—sour cream, grated lime peel, and lime juice—it cuts through the zesty spices of the catfish and ties all the flavors together.
In a small bowl, mix together the sauce ingredients. Stir until smooth and creamy. Cover and refrigerate until ready to use.
Make the slaw
This is where the crunch comes in — a refreshing mix of coleslaw, sweet red bell pepper, zesty red onion, fresh cilantro, and a kick of jalapeño, all tossed in lime juice and a touch of sugar. It’s spicy, sweet, and acidic in all the right ways—basically, the perfect topping for grilled fish.
In a medium mixing bowl, combine the slaw ingredients. Toss well to coat everything evenly. Cover and refrigerate to keep it crisp until ready to serve.
Grill the catfish
A mild fish, catfish is a great base for the bold seasonings of this tasty spice rub. Here, it’s rubbed with cumin, chili powder, salt, and pepper, then grilled to perfection. The spice blend adds depth without overpowering the natural flavor of the fish.
- In a small bowl, combine the cumin, chili powder, salt, and black pepper.
- Pat the catfish fillets dry with paper towels.
- Rub the spice mixture evenly on both sides of each fillet.
- Preheat your grill to medium heat (around 375°F). Lightly coat the grill grates with nonstick cooking spray or brush with oil.
- Place the catfish fillets flat-side down on the grill rack.
- Close the lid and grill for 18–20 minutes, no need to flip. It’s ready when the fish flakes easily with a fork. Carefully remove the fillets and set them aside on a plate. Cover with aluminum foil to keep warm.
- Slice your slider buns in half if not already pre-sliced. Wash and pat dry the lettuce. Slice your tomato into 12 thin rounds.
- Place a bit of lettuce and one tomato slice on the bottom half of each bun.
- Cut each catfish fillet into three equal pieces (to make 12 total).
- Place one piece of grilled fish on top of the tomato.
- Add a spoonful of the chilled lime slaw on top of the fish.
- Drizzle with the creamy lime sauce.
- Top with the other half of the bun. Serve immediately.
Storage instructions
Storage. To preserve the best texture and flavor, store each component individually. Place the catfish fillets in an airtight container. Refrigerate for up to three days. Store the slaw in a sealed container in the fridge for up to two days. It may release extra liquid, so drain off any excess before serving. Keep the lime sauce in a small airtight container in the fridge for up to five days. Store the slider buns in a resealable bag or bread box at room temperature for up to 3–4 days. Assembled sliders will become soggy in the fridge due to the moisture in the slaw and sauce. Only assemble the sliders right before serving.
Reheating. To reheat in the oven, preheat to 350°F, cover the fillets with foil, and bake for 10–12 minutes or until warmed through. For stovetop, pan fry in a lightly oiled nonstick pan over medium heat, about 2–3 minutes per side. In the microwave, cover with a damp paper towel and heat in 30-second bursts until hot. Avoid overheating to prevent dryness.
Freezing. To freeze cooked catfish, cool completely. Wrap each fillet individually in plastic wrap, then foil. Place in a freezer-safe container or zip-top bag. Label and freeze for up to 2 months. Thaw overnight in the fridge before reheating using the methods above.
If you want to prep sliders ahead of time for freezing, cook and freeze the seasoned catfish fillets. Freeze the slider buns separately. When ready to serve, make a fresh batch of slaw and sauce. Then reheat the fillets and assemble fresh.
Frequently asked questions
The slaw and sauce can be made up to one day in advance. The catfish fillets can be made up to three days in advance. Cook the catfish as instructed. Let the fillets cool completely. Wrap them tightly in foil or place in an airtight container and refrigerate.
Yes! Any mild, firm white fish works well—try tilapia, cod, mahi-mahi, or swai. Just adjust the cooking time depending on thickness.
Nope! You can bake in the oven at 375°F for 18–20 minutes, pan-sear over medium heat for about 3–4 minutes per side, or air-fry at 375°F for 10–12 minutes (lightly oil the fillets with olive oil).
Store the slaw, sauce, and buns separately. Assemble the sliders only when ready to serve. Toasting the buns lightly can also help add structure and reduce sogginess.
It has a mild kick from the jalapeño, but it’s balanced by the lime and sugar. For less heat, remove all the seeds or skip the jalapeño entirely.
Yes! Replace the sour cream with a dairy-free alternative like coconut yogurt, plant-based sour cream, or a cashew cream with lime zest and juice.
Definitely. You can turn this into tacos with corn or flour tortillas or full-size sandwiches with regular buns or ciabatta rolls.
Serve Baja Grilled Catfish Sliders with
- Crispy Oven Baked French Fries
- Roasted Corn with Bacon Butter
- Roasted Corn Salad with Honey Lime Dressing
More fish recipes
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If you made these Baja grilled catfish sliders, I’d love to hear how it turned out! Your ratings and reviews help others find the recipe and give me great feedback too. ⭐️
Baja Grilled Catfish Sliders
Ingredients
Sauce:
- 1/4 cup sour cream
- 1/2 teaspoon grated lime peel
- 1/4 teaspoon fresh lime juice
Slaw:
- 1 cup coleslaw mix
- 2 tablespoons finely chopped red bell pepper
- 2 tablespoons finely sliced red onion
- 2 tablespoons minced fresh cilantro
- 2 teaspoons finely seeded and chopped jalapeno pepper
- 2 teaspoons fresh lime juice
- 1 teaspoon sugar
Sliders:
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 3/4 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
- 4 catfish fillets
- 12 slider buns halved
- 1 cup mixed greens or torn lettuce
- 12 tomato slices
Instructions
- In a small bowl, mix the sour cream, lime peel, and lime juice. Set aside.
- In a separate bowl, mix the slaw ingredients. Chill both the sauce and the slaw until ready to serve.
- Combine the cumin, chili powder, salt and pepper in a small bowl.
- Season both sides of the catfish fillets with the seasoning.
- Preheat the grill to medium heat, about 375 degrees F. Spray the grill grates with cooking spray.
- Place the fillets flat-side down on the grates and close the lid. Grill for 20 minutes until the catfish flakes easily with a fork. Remove the fillets from the grill and keep warm.
- To assemble the sliders, place a small amount of lettuce and a tomato slice on the bottom half of each bun.
- Cut each fillet into thirds. Place a piece of fish on top of the tomato.
- Top the fish with the slaw, finish with a drizzle of sauce and cover each sandwich with a bun.
The seasoning on these grilled catfish sliders are just right—smoky, a little spicy, and full of flavor. The fish and the combination of slaw and sauce make each bite refreshing and satisfying. Even folks who don’t normally eat catfish will go back for seconds.