Fried Catfish Tacos With Chipotle Cole Slaw Emeril Lagasse Recipes

FRIED CATFISH TACOS WITH CHIPOTLE COLE SLAW - EMERIL LAGASSE

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.

CAJUN CATFISH TACOS WITH CHIPOTLE MAYONNAISE

Steps:

• Marinate the fish--pat the fillets dry and spread them in 1 layer on a rimmed 13 x 18 inch baking sheet (they can be close together but not overlapping).
• Liberally sprinkle cajun seasoning on both sides of the fillets.
• Puree the chipotle peppers (minus the 2 reserved chiles) and their sauce in the work bowl of a food processor fitted with the metal blade.
• Add the lemon juice and olive oil and pulse a few times until the mixture is combined.
• Pour the mixture over the seasoned catfish.
• Cover the fish with plastic wrap and refrigerate for at least 6 hours or overnight.
• Preheat the oven to 350°.
• Bake until the fish begins to flake when pulled apart with a fork, 20-25 minutes; keep warm.
• Make the mayonnaise--whirl the mayonnaise, 2 reserved chipotle chiles, lime juice, creole mustard, and salt in the work bowl of a food processor fitted with the metal blade until blended.
• Scrape into a small bowl and refrigerate until ready to serve.
• To serve--use a spatula to cut the fish into manageable portions and leave them on the baking sheet so guests can serve themselves.
• Set out warm tortillas, sliced cabbage, chipotle mayo, and lime wedges, allowing guests to custom-build their own tacos.

SPICY CHIPOTLE COLE SLAW

Steps:

• Make the dressing first. Combine the chipotle peppers, mayonnaise, honey and lime juice.
• In another large bowl, combine the cabbages, onions and carrots. Drizzle the dressing over the top, sprinkle cilantro over the whole thing, and toss well to combine.
• Season with salt and pepper as desired and chill until serving time.

CAJUN CATFISH TACOS WITH CHIPOTLE MAYONNAISE

Steps:

• TO MARINATE THE FISH: Pat the fillets dry and spread them in 1 layer on a rimmed 13 by 18-inch baking sheet. (They can be close together, even touching, but not overlapping.) Liberally sprinkle Cajun seasoning on both sides of the fillets. Puree the chipotle peppers (minus the 2 reserved chiles) and their sauce in the work bowl of a food processor fitted with the metal blade. Add the lemon juice and olive oil and pulse a few times until the mixture is combined. Pour the mixture over the seasoned catfish. Cover the fish with plastic wrap and refrigerate for at least 6 hours or overnight.
• Preheat the oven to 350°F. Bake until the fish begins to flake when pulled apart with a fork, 20 to 25 minutes. Keep warm.
• TO MAKE THE CHIPOTLE MAYONNAISE: Whirl the mayonnaise, reserved 2 chipotle chiles, lime juice, Creole mustard, and salt in the work bowl of a food processor fitted with the metal blade until blended. Scrape into a small bowl and refrigerate until ready to serve.
• TO SERVE: Use a spatula to cut the fish into manageable portions and leave them on the baking sheet so guests can serve themselves. Set out the warm tortillas, sliced cabbage, chipotle mayo, and lime wedges, allowing guests to custom-build their own tacos. Have the salad on the table to serve with the tacos.
• Cucumber-Tomato- Avocado Salad
• Place the cucumber, tomatoes, and avocados in a large bowl. In another bowl, whisk together the vinegar, mustard, salt, freshly ground pepper to taste, and olive oil. Add the dressing to the vegetables and toss to coat. Serve immediately.
• do it early
• As long as the chipotle mayo is prepared with commercially made mayonnaise, it will keep for up to 2 weeks in the refrigerator.

SOFT CATFISH TACOS

Steps:

• Preheat oven to 350°.
• Wrap the tortillas in foil and warm in the oven for 10-15 minutes, or until heated.
• Meanwhile, make the salsa.
• Mix the tomato, avocado, lime zest, and juice, onion, garlic, cilantro, jalapenos, and salt in a medium bowl; set aside.
• Place the catfish fillets in single layer on a rimmed baking sheet.
• Move the broiler rack to a position about 5 inches from the broiler.
• Preheat the broiler; you can move the tortillas to the bottom rack of the oven to keep them warm.
• Broil the catfish for 6-8 minutes, or until it flakes easily when tested with a fork.
• The pan will have some liquid that was released from the fish.
• Cut the catfish into strips.
• Top each tortilla with 1/3 cup of lettuce and then the fish strips (sprinkle with salt and pepper, if desired).
• Top the tacos with the salsa and shredded cheese; serve with sour cream.

CATFISH TACOS WITH ZIPPY LIME SAUCE

Steps:

• Sauce.
• To prepare sauce, combine the first 8 ingredients in a bowl; set aside.
• Tacos.
• Combine first 10 ingredients in a zip-top plastic bag. Add 1 catfish fillet. Seal bag, and shake. Remove fillet from bag, place on a broiler pan coated with olive oil. Repeat procedure with the remaining fillets and cornmeal mixture. Broil 6 inches from heat for 6 minutes. Carefully turn fillets over, and broil 6 minutes or until the fish flakes easily.

SOUTHERN STYLE CATFISH TACOS

Steps:

• Squeeze juice of 1 lime over fish. Combine cornmeal and next 6 ingredients in a large zip-top plastic freezer bag. Pat fish dry with paper towels and place in bag, shaking to coat.
• Pour oil to a depth of 1 1/2 inches in a large deep skillet; heat to 325 degrees. in batches, fry catfish in the hot oil 2 - 3 minutes or until crispy and golden brown. Drain on paper towels.
• Place catfish in warmed tortillas; top evenly with cabbage, desired amount of salad dressing, salsa and toppings. Cut remaining 2 limes into wedges and serve with tacos.