Crunchy Catfish Tacos with Chipotle Mayonnaise and Apple Slaw

Crunchy Catfish Tacos with Chipotle Mayonnaise and Apple Slaw
Serves 4
Chipotle Mayonnaise and Apple Slaw add complex flavors to these fried catfish tacos.
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  1. 1 cup mayonnaise
  2. 2 tablespoons honey
  3. 1 tablespoon fresh lime juice
  4. 1 tablespoon minced chipotle peppers in adobo sauce
  5. Vegetable oil, for frying
  6. 1 cup all-purpose flour
  7. 1½ teaspoons kosher salt
  8. 1 teaspoon baking powder
  9. 1 cup club soda
  10. 1½ tablespoons hot sauce
  11. 3 cups Japanese bread crumbs (panko)
  12. 4 (6-ounce) catfish fillets, cut into 2-inch pieces
  13. 1 (16-ounce) package flour tortillas
  14. Apple Slaw, recipe follows
  1. In the work bowl of a food processor, combine mayonnaise, honey, lime juice, and chipotle in adobo. Pulse until smooth. Cover and refrigerate at least 2 hours.
  2. Preheat oven to 200°.
  3. In a large Dutch oven or other heavy-bottomed pot, pour oil to a depth of 4 inches, and heat over medium-high heat until it reaches 375° on a deep-fry thermometer.
  4. In a shallow dish, combine flour, salt, and baking powder. Whisk in club soda and hot sauce until smooth. To a separate shallow dish, add bread crumbs.
  5. Dip catfish pieces in batter, allowing excess to drip off ; coat in bread crumbs.
  6. Fry fish, in batches, until brown, 1 to 2 minutes per side. Transfer fish to a paper towel-lined baking sheet to drain, and keep warm in oven.
  7. Spray both sides of tortillas with nonstick cooking spray. In a large skillet over medium heat, cook tortillas until lightly browned, 1 to 2 minutes per side.
  8. To assemble tacos, spread tortillas with mayonnaise mixture, and top with fish pieces and Apple Slaw. Serve immediately.
Louisiana Cookin
Apple Slaw
Serves 4
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  1. 1 (10-ounce) bag angel hair coleslaw mix
  2. 1 Granny Smith apple, peeled, cored, and finely chopped (about 1½ cups)
  3. 1 cup thinly sliced carrot
  4. ½ cup thinly sliced red onion
  5. 1 jalapeño pepper, seeded and thinly sliced
  6. ¼ cup fresh lemon juice
  7. ¼ cup olive oil
  8. 2 teaspoons sugar
  9. 1 teaspoon kosher salt
  1. In a large bowl, combine slaw mix, apple, carrot, onion, and jalapeño. In small bowl, whisk together lemon juice, olive oil, sugar, and salt until smooth. Pour dressing over slaw mixture, tossing to combine. Cover and refrigerate at least 2 hours.
Louisiana Cookin


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