Best 5 Catfish Tacos With Chipotle Slaw Recipes

FRIED CATFISH TACOS WITH CHIPOTLE COLE SLAW - EMERIL LAGASSE

Steps:

• Using a sharp knife, cut the catfish filets into 1-inch strips on the diagonal.
• Place fish in a medium mixing bowl with the milk, Creole mustard, hot sauce, 1/2 tsp of salt and cayenne pepper.
• Stir to thoroughly combine and refrigerate for 1 hour.
• Make the Chipotle Slaw by combining the chipotle, mayonnaise, honey and lime juice in a large mixing bowl. Add the shredded cabbage, onions, 1/4 tsp salt and thoroughly combine. Refrigerate until ready to assemble the tacos.
• Heat the vegetable oil in a cast-iron skillet or a deep fryer until a thermometer registers 350 degrees.
• In a shallow plate, combine the flour, cornmeal and creole seasoning. Dredge each piece of fish in the flour mixture until well coated on all sides.
• When the oil is hot, gently place the fish in the hot oil and deep fry until the fish is golden brown on all sides, about 2 minutes.
• Using a slotted spoon, transfer the fish to a paper-lined plate to drain. Season with salt and pepper to taste.
• Using tongs, quickly dip the corn tortillas in the hot oil until they begin to sizzle. Transfer to paper-lined plates to drain briefly, then serve, with the catfish and slaw divided among the hot taco shells.

CATFISH TACOS WITH CHIPOTLE SLAW

Steps:

• In a large bowl, combine the minced chipotle, mayonnaise, honey, lime juice, 1/4 teaspoon salt and a few grinds of pepper; stir well to mix. Add both cabbages and the green onion and toss. Stir to combine and coat the vegetables well with the chipotle mayonnaise. Set aside.
• In a large, shallow bowl, whisk together the egg with a splash of water, a pinch of salt and the hot sauce. Pour the panko and flour onto two separate large plates. Pat the fillets dry with paper toweling and sprinkle all over with salt and pepper.
• Dredge the fish in the flour and shake off the excess. Dip the fish into the egg to coat it completely and then coat it thoroughly with the panko. Place the fillets on a platter as they are breaded.
• Heat a 12-inch skillet (black cast iron works great) over medium-high heat and add the vegetable oil. When the oil shimmers and is very hot, slip the breaded fish into the pan and brown it on one side, about 3 minutes. Turn and brown the other side, another 3 minutes. Transfer the fish to paper towels to drain.
• Pour off the oil in the pan (pouring it into a metal can in the sink works well) and return the pan to the heat. Dump the slaw mixture into the pan and toss it for about 1 minute to warm it up. Don't cook it so long that it completely wilts. You want it to have a little crunch. Return the slaw to the bowl so that it doesn't overcook.
• In the microwave warm the tortillas wrapped in a clean dish towel (or microwavable wrap) until soft and pliable, 20 to 30 seconds. Lay the fish down the center of the tortillas and top it with the slaw. Wrap in the sides and bottom. To be eaten with your hands.

GRILLED CATFISH TACOS

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Rub catfish fillets with 1 tablespoon lime juice and season with salt, black pepper, garlic powder, paprika, cumin, and coriander. Spray both sides of each fillet with cooking spray.
• Grill catfish on the preheated grill until fish is easily flaked with a fork, about 5 minutes on each side.
• Combine sour cream, lime juice, cilantro, and chipotle peppers for crema until well blended; set aside.
• Combine red cabbage, onion, and cilantro in a large bowl and squeeze lime juice over it. Drizzle with oil, season with salt and pepper, and toss to combine. Taste and add more salt and pepper if necessary; set aside.
• Wrap corn tortillas in a damp paper towel. Heat in a microwave until warm, about 1 minute.
• Divide grilled fish evenly over corn tortillas and serve with cilantro-lime sauce, slaw, Monterey Jack cheese, tomato, avocado, and green onions.

FRIED CATFISH TACOS WITH CHIPOTLE COLE SLAW

Steps:

• Using a sharp knife, cut the catfish filets into 1-inch thick strips on the diagonal.
• Place fish in a medium mixing bowl along with the milk, Creole mustard, hot sauce, 1/2 teaspoon of the salt, and cayenne pepper and stir to thoroughly combine. Refrigerate for 1 hour.
• Meanwhile, make the Chipotle Slaw by combining the chipotle pepper, mayonnaise, honey and lime juice in a large mixing bowl.
• Stir well, then add the shredded cabbage, red onions, green onions and stir to thoroughly combine.
• Season with the remaining 1/4 teaspoon of salt, and refrigerate until ready to assemble the tacos.
• Heat the vegetable oil in a large cast-iron skillet or a deep fryer until a thermometer registers 350 degrees F.
• In a shallow plate or bowl combine the flour, cornmeal, and seasoning. Dredge each piece of fish in the flour mixture until well coated on all sides. When the oil is hot, gently place the fish in the hot oil and deep fry until the fish is golden-brown on all sides, about 2 minutes. Using a slotted spoon, transfer the fish to a paper-lined plate to drain. Season with salt and pepper to taste.
• Using tongs, quickly dip the corn tortillas in the hot oil until they begin to sizzle.
• Transfer to paper-lined plates to drain briefly, then serve, with the catfish and slaw divided among the hot taco shells.

SOUTHERN-STYLE FISH TACOS WITH CRUNCHY SLAW AND CHIPOTLE MAYO

Steps:

• For the slaw: Whisk the lime juice, oil, honey, and salt together in a bowl. Add the green and red cabbage, red onion, jalapeño, and cilantro, and toss to combine. Cover with plastic wrap, and let the bowl chill in the fridge for 1 hour, so the flavors can develop.
• For the chipotle mayo: Blend the mayonnaise, chipotle pepper, adobo sauce, and honey in a food processor until smooth. Remove from processor, and set aside until ready to serve.
• For the catfish: Heat 2 inches of oil in a Dutch oven to 375 degrees F. (For tips on deep-frying, see page 19.)
• Slice the catfish into 1-inch-thick fingers on a diagonal, and season with salt and pepper. Whisk together the buttermilk, egg, and hot sauce on a rimmed plate. Stir together the cornmeal, flour, garlic powder, and cayenne pepper on another rimmed plate, and season with salt and pepper. Working in batches, dip the catfish into the buttermilk batter, then dredge it through the cornmeal mixture, shaking off the excess.
• When the oil is hot, gently drop the catfish into the Dutch oven and fry until golden brown, working in batches, about 2 to 3 minutes per batch. Remove to a paper-towel-lined sheet tray when done, and immediately season with salt and pepper.
• Place the tortillas on a plate, and wrap the plate with damp paper towels. Microwave on high for 45 seconds. (Alternatively, if you have a gas stove, turn the heat to medium and place a corn tortilla directly over the flame, to toast for about 15 seconds on each side. This will soften the tortilla and give it a delicious smoky flavor.)
• To assemble the tacos, place a generous portion of fried catfish onto the center of a warmed tortilla. Top with the crunchy slaw, and top with chipotle mayonnaise. Garnish with lime wedges and cilantro.
• ALTERNATIVE: GRILLED CATFISH
• Preheat a grill or grill pan to medium-high heat.
• Slice the catfish into 1-inch-thick fingers on the diagonal. Brush with a few tablespoons olive oil on each side, and season with salt and pepper.
• Grill the catfish 2 to 3 minutes per side. Assemble the tacos as directed.