Prep 30 mins
Cook 25 mins
In 'Pastry Queen Parties' by Rebecca Rather
- 12 large catfish fillets (or other white fish fillets)
- 1⁄4 cup cajun seasoning (such as Paul Prudhomme's Seafood Magic)
- 2 (7 ounce) cans chipotle chiles in adobo (reserve 2 whole chiles for the mayo recipe)
- 1⁄4 cup fresh lemon juice
- 1 cup olive oil
- 24 medium corn tortillas (or small flour tortillas)
- 1 head cabbage, thinly sliced (red or green)
- 2 large limes, cut into wedges
- 2 cups mayonnaise
- 2 chipotle chiles
- 3 tablespoons freshly squeezed lime juice
- 1 tablespoon creole mustard
- 1 1⁄2 teaspoons kosher salt
- Marinate the fish--pat the fillets dry and spread them in 1 layer on a rimmed 13 x 18 inch baking sheet (they can be close together but not overlapping).
- Liberally sprinkle cajun seasoning on both sides of the fillets.
- Puree the chipotle peppers (minus the 2 reserved chiles) and their sauce in the work bowl of a food processor fitted with the metal blade.
- Add the lemon juice and olive oil and pulse a few times until the mixture is combined.
- Pour the mixture over the seasoned catfish.
- Cover the fish with plastic wrap and refrigerate for at least 6 hours or overnight.
- Preheat the oven to 350°.
- Bake until the fish begins to flake when pulled apart with a fork, 20-25 minutes; keep warm.
- Make the mayonnaise--whirl the mayonnaise, 2 reserved chipotle chiles, lime juice, creole mustard, and salt in the work bowl of a food processor fitted with the metal blade until blended.
- Scrape into a small bowl and refrigerate until ready to serve.
- To serve--use a spatula to cut the fish into manageable portions and leave them on the baking sheet so guests can serve themselves.
- Set out warm tortillas, sliced cabbage, chipotle mayo, and lime wedges, allowing guests to custom-build their own tacos.