Fried Catfish Tacos With Chipotle Cole Slaw

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Total Time
1hr
Prep
30 mins
Cook
30 mins

These are amazing! From CD Kitchen. A bit messy to prepare but totally worth it. I used catfish but I think a flakier white fish would be even better. I think the secret is the slaw. My husband who detested cole slaw now can't stop talking about how good these are and says he's "converted" to loving cole slaw. However I did use 6-8 tsp of the chipotle peppers in adobo sauce (found in a can for slightly over $1 in the mexican section at a regular grocery store) for extra heat since we both love spice. For the mayonnaise I used Marzetti's slaw dressing. I also added about 1/4 cup chopped cilantro since we love cilantro with everything. Before serving I lightly toasted some regular corn tortillas by placing them about 1 minute each side on an ungreased nonstick skillet on medium-high heat rather than using the "crispy corn" tortillas.

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Ingredients

Nutrition

Directions

  1. Using a sharp knife, cut the catfish filets into 1-inch thick strips on the diagonal.
  2. 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.
  3. Meanwhile, make the Chipotle Slaw by combining the chipotle pepper, mayonnaise, honey and lime juice in a large mixing bowl.
  4. Stir well, then add the shredded cabbage, red onions, green onions and stir to thoroughly combine.
  5. Season with the remaining 1/4 teaspoon of salt, and refrigerate until ready to assemble the tacos.
  6. Heat the vegetable oil in a large cast-iron skillet or a deep fryer until a thermometer registers 350 degrees F.
  7. 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.
  8. Using tongs, quickly dip the corn tortillas in the hot oil until they begin to sizzle.
  9. Transfer to paper-lined plates to drain briefly, then serve, with the catfish and slaw divided among the hot taco shells.