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    You are in: Home / Recipes / Fried Catfish Tacos With Chipotle Cole Slaw - Emeril Lagasse Recipe
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    Fried Catfish Tacos With Chipotle Cole Slaw - Emeril Lagasse

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 25 mins

    1 hrs 15 mins

    10 mins

    rickoholic83's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Catfish

    Chipotle Slaw

    Directions:

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

    Ratings & Reviews:

    • on October 25, 2008

      55

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Fried Catfish Tacos With Chipotle Cole Slaw - Emeril Lagasse

    Serving Size: 1 (392 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 527.0
     
    Calories from Fat 192
    36%
    Total Fat 21.3 g
    32%
    Saturated Fat 4.1 g
    20%
    Cholesterol 63.0 mg
    21%
    Sodium 953.6 mg
    39%
    Total Carbohydrate 61.2 g
    20%
    Dietary Fiber 5.7 g
    23%
    Sugars 13.6 g
    54%
    Protein 24.8 g
    49%

    The following items or measurements are not included:

    chipotle chiles in adobo

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