If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Fried Catfish Taco with Chipotle Slaw
- add review
- #42000
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
2 (6 to 8 ounce size) catfish filets
1/4 cup milk
1/4 cup Creole mustard
1 teaspoon hot sauce
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 cup flour
1/4 cup yellow cornmeal
1 tablespoon seasoning, like Old Bay or Essence
6 cups vegetable oil for deep-frying
2 teaspoons finely chopped chipotle pepper in adobo sauce
1/2 cup mayonnaise
2 tablespoons honey
1 tablespoon lime juice
1/4 pound shredded white cabbage
1/4 pound shredded red cabbage
1/4 cup finely chopped red onions
1/4 cup chopped green onions
8 crispy corn tortillas
directions
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.
Recipe Source: Emeril
added by
rlhintexas
nutrition data
566 calories, 33 grams fat, 51 grams carbohydrates, 21 grams protein per serving.
Beer makes batters better, meat more tender, and sauces more flavorful.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
see more catfish recipes
reviews & comments
October 1, 2008
One of our favorite recipes!!
July 19, 2005
FABULOUS! What more can we say! It was a little bit messy to prepare, but for this recipe it was definitely worth it. If you want to take some shortcuts you can use breaded catfish fingers/strips and get a bag of pre-shredded coleslaw mix. Don't skip the chipotle dressing on the slaw though, it really adds a lot to this recipe. If you don't have catfish, you can easily substitute something like snapper.