FRIED CATFISH TACOS WITH CHIPOTLE COLE SLAW - EMERIL LAGASSE
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.
Provided by rickoholic83
Categories Catfish
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 19
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.
PAN-FRIED CATFISH SANDWICH WITH CHIPOTLE-LIME SLAW
Provided by Guy Fieri
Time 30m
Yield 4 sandwiches
Number Of Ingredients 25
Steps:
- Preheat the oven to 350 degrees F.
- Combine the flour, the chili powder and 1 teaspoon of the pepper in a shallow dish. Combine the beer and mustard in a separate shallow dish. Mix the panko, granulated garlic, paprika, salt and remaining pepper into a third shallow dish.
- Dredge the fish in the flour mixture and then the beer and mustard and lastly in the panko mixture. Arrange the fish on a sheet pan, lined with a cooling rack, and refrigerate until ready to cook.
- For the slaw: In a large bowl, whisk together the mayonnaise, sour cream, lime zest and juice, chipotle, sugar, vinegar and salt and pepper, to taste. Fold in the cabbage, onion, bell peppers, scallions, and cilantro and adjust the seasoning, if necessary. Refrigerate.
- Spread the butter on inside of rolls and arrange, crust side down, on a rack in the oven to toast while fish cooks.
- Heat 1 cup oil in a cast iron or heavy bottom skillet over medium-high heat. Carefully add the fish, cooking on both sides until the coating turns golden brown, about 2 to 3 minutes. Remove to a cooling rack to drain. Keep warm in the oven, if necessary.
- To make each sandwich, arrange a piece of fish on the bottom half of the rolls and top with the slaw. Cover with another piece of bread and serve.
FRIED CATFISH TACOS WITH CHIPOTLE COLE SLAW
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.
Provided by spicytunaroll
Categories Mexican
Time 1h
Yield 8 tortillas, 4 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 3403.5, Fat 347.3, SaturatedFat 46.2, Cholesterol 56.4, Sodium 950.1, Carbohydrate 62.4, Fiber 6.1, Sugar 14.2, Protein 22.9
CHIPOTLE FRIED CATFISH
Make and share this Chipotle Fried Catfish recipe from Food.com.
Provided by mailbelle
Categories Catfish
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Place catfish in a bowl and sprinkle with TABASCO® brand Chipotle Pepper Sauce; toss well. Cover and marinate in refrigerator for 30 minutes.
- Combine cornmeal, corn flour, and salt in another bowl and mix well.
- Heat 2 inches of oil in a deep-fryer to 375°F.
- Coat catfish pieces with cornmeal mixture and fry 5 minutes or until golden brown and fish flakes easily when tested with a fork.
- Drain on paper towels and serve hot.
Nutrition Facts : Calories 365.9, Fat 11.9, SaturatedFat 2.5, Cholesterol 93.4, Sodium 1136.9, Carbohydrate 34.6, Fiber 3.4, Sugar 0.3, Protein 29.4
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FRIED CATFISH SANDWICHES WITH CHIPOTLE-HONEY MAYO
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- Line a baking sheet with wax paper. Put 3/4 cup of the flour in a shallow bowl. In another shallow bowl, combine the yellow and white cornmeals with 1 teaspoon salt, 1/4 teaspoon pepper and the remaining 1/4 cup flour. In a third shallow bowl, beat the eggs with the milk. Dredge the catfish fillets, one at a time, in the flour; shake off any excess. Dip the fillets in the egg mixture and coat them completely with the cornmeal mixture. Set the fillets on the baking sheet and refrigerate until the coating is dry, at least 1 hour.
- Meanwhile, in a mini food processor, combine the mayonnaise with the chipotles, honey and lemon juice; process until smooth. Transfer the mayonnaise to a bowl, cover and refrigerate.
- Preheat the oven to 250°. Put 1/2 cup of the oil in a large, heavy skillet and heat until shimmering. Add 3 catfish fillets and fry over moderately high heat until golden and crisp on one side, 5 to 6 minutes. Carefully turn the fillets, reduce the heat to moderately low and fry until golden, crisp and cooked through, about 6 minutes longer. Using a slotted spatula, gently transfer the fillets to paper towels to drain; transfer the fried fish to a baking sheet and keep warm in the oven.
- Wipe out the skillet with paper towels and add another 1/2 cup of oil. Fry the remaining fish in 2 batches, changing the oil between batches. Season the fried catfish with salt.
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