Fried Catfish Tacos With Chipotle Cole Slaw - Emeril Lagasse

Total Time
1hr 25mins
Prep 1 hr 15 mins
Cook 10 mins

Courtesy of Emeril Lagasse. (I'm hoping these are a great substitute for my favorite "Spicy Catfish Tacos" from Agua Verde!) PREP TIME INCLUDES MARINADE.

Ingredients Nutrition

Directions

  1. Using a sharp knife, cut the catfish filets into 1-inch strips on the diagonal.
  2. Place fish in a medium mixing bowl with the milk, Creole mustard, hot sauce, 1/2 tsp of salt and cayenne pepper.
  3. Stir to thoroughly combine and refrigerate for 1 hour.
  4. 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.
  5. Heat the vegetable oil in a cast-iron skillet or a deep fryer until a thermometer registers 350 degrees.
  6. 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.
  7. 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.
  8. Using a slotted spoon, transfer the fish to a paper-lined plate to drain. Season with salt and pepper to taste.
  9. 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.
Most Helpful

5 5

DELICIOUS! I followed the recipe exactly-the fish and slaw were fantastic together. The only change I made was to oven 'fry' the fish (and tortillas) w/ perfect results. I line a bake sheet w/ foil, spray it w/ Pam, place the fish on the pan, then spray tops of fish w/ Pam, bake at 350F for 25 minutes. We esp. liked the slaw-no vinegar-very nice change. Thank you, Mrs. Springfield, for sharing a great recipe!