Gone Fishin': Catfish Tacos With Chipotle Slaw
Gone Fishin': Catfish Tacos With Chipotle Slaw is a dairy free and pescatarian recipe with 2 servings. For $2.84 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. One serving contains 1034 calories, 28g of protein, and 83g of fat. 109 people have made this recipe and would make it again. From preparation to the plate, this recipe takes about 45 minutes. If you have flour, mayonnaise, egg, and a few other ingredients on hand, you can make it. It is brought to you by Food Republic. Plenty of people really liked this main course. Taking all factors into account, this recipe earns a spoonacular score of 87%, which is excellent. If you like this recipe, you might also like recipes such as Cook the Book: Catfish Tacos with Chipotle Slaw, Catfish Tacos with Cilantro Lime Slaw and Chipotle Cream Sauce, and Catfish Tacos with Thai Cabbage Slaw.
Servings: 2
Preparation duration: 35 minutes
Cooking duration: 10 minutes
Ingredients:
8 to 10 ounces catfish fillets
1 teaspoon minced chipotle pepper in adobo sauce
1 large egg
1/4 cup all-purpose flour
1 green onion, white and tender green parts, thinly sliced
1 tablespoon honey
2 teaspoons hot sauce
2 teaspoons fresh lime juice
1/4 cup mayonnaise
1 cup panko bread crumbs, plus more if needed
1 cup very thinly sliced red cabbage
Salt and freshly ground black pepper
1/2 cup vegetable oil
1 cup very thinly sliced white cabbage
Equipment:
bowl
whisk
frying pan
paper towels
plastic wrap
Cooking instruction summary:
Directions: In a large bowl, combine the chipotle, mayonnaise, honey, lime juice, 1/4 teaspoon salt and a few grinds of pepper and stir well to mix. Add both cabbages and the green onion and toss and stir to combine and coat the vegetables well with the chipotle mayonnaise. Set aside.In a large, shallow bowl, whisk together the egg with a splash of water, a pinch of salt and the hot sauce. Pour the panko and flour onto two separate large plates. Pat the fillets dry and sprinkle all over with salt and pepper.Dredge the fish in the flour and knock off the excess. Dip the fish into the egg to coat it completely and then coat it thoroughly with the panko. Place the fillets on a platter as they are breaded.Heat a 12-inch skillet over medium-high heat and add the vegetable oil. When the oil shimmers and is very hot, slip the breaded fish into the pan and brown it on one side, about 3 minutes. Turn and brown the other side, another 3 minutes. Transfer the fish to paper towels to drain.Pour off the oil in the pan (pouring it into a metal can in the sink works well) and return the pan to the heat. Dump the slaw mixture into the pan and toss it for about 1 minute to warm it up. Don’t cook it so long that it completely wilts. You want it to have a little crunch. Return the slaw to the bowl so that it doesn’t overcook.Warm the tortillas wrapped in microwavable plastic wrap until soft and pliable, 20 to 30 seconds. Lay the fish down the center of the tortillas and top it with the slaw. Wrap in the sides and bottom and eat these fish tacos with your hands. Use lots of napkins.Variation: Other fish to fry are cod, tilapia or even salmon cut into wide strips.More catfish recipes and stories on Food Republic:Cajun Blackened Catfish RecipeFried Catfish Po Boy RecipeHow To Clean Catfish
Step by step:
1. In a large bowl, combine the chipotle, mayonnaise, honey, lime juice, 1/4 teaspoon salt and a few grinds of pepper and stir well to mix.
2. Add both cabbages and the green onion and toss and stir to combine and coat the vegetables well with the chipotle mayonnaise. Set aside.In a large, shallow bowl, whisk together the egg with a splash of water, a pinch of salt and the hot sauce.
3. Pour the panko and flour onto two separate large plates. Pat the fillets dry and sprinkle all over with salt and pepper.Dredge the fish in the flour and knock off the excess. Dip the fish into the egg to coat it completely and then coat it thoroughly with the panko.
4. Place the fillets on a platter as they are breaded.
5. Heat a 12-inch skillet over medium-high heat and add the vegetable oil. When the oil shimmers and is very hot, slip the breaded fish into the pan and brown it on one side, about 3 minutes. Turn and brown the other side, another 3 minutes.
6. Transfer the fish to paper towels to drain.
7. Pour off the oil in the pan (pouring it into a metal can in the sink works well) and return the pan to the heat. Dump the slaw mixture into the pan and toss it for about 1 minute to warm it up. Don’t cook it so long that it completely wilts. You want it to have a little crunch. Return the slaw to the bowl so that it doesn’t overcook.Warm the tortillas wrapped in microwavable plastic wrap until soft and pliable, 20 to 30 seconds. Lay the fish down the center of the tortillas and top it with the slaw. Wrap in the sides and bottom and eat these fish tacos with your hands. Use lots of napkins.Variation: Other fish to fry are cod, tilapia or even salmon cut into wide strips.More catfish recipes and stories on Food Republic:Cajun Blackened Catfish Recipe
8. Fried Catfish Po Boy Recipe
9. How To Clean Catfish
Nutrition Information:
covered percent of daily need
