Baja Grilled Catfish Sliders

Platter of catfish sliders garnished with coleslaw and sauce.

5 from 1 vote

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.

Course Entree, Main Course

Cuisine American

Prep Time 0

Cook Time 20

Total Time 20

Servings sliders

Calories 190kcal

Author Lisa Bynum

Ingredients

Sauce:

¼ cup sour cream
½ teaspoon grated lime peel
¼ 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:

½ teaspoon ground cumin
½ teaspoon chili powder
¾ teaspoon salt
¼ 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.

Video

Notes

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.

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