Catfish Tacos With Chipotle Slaw
- 1 teaspoon minced chipotle chile in adobo
- 14 cup mayonnaise
- 1 tablespoon honey
- 2 teaspoons fresh lime juice
- salt & freshly ground black pepper
- 1 cup very thinly sliced white cabbage
- 1 cup very thinly sliced red cabbage
- 1 green onion, white and tender green parts, thinly sliced
- 1 large egg
- 2 teaspoons hot sauce
- 1 cup panko breadcrumbs, plus more if needed
- 14 cup all-purpose flour
- 8 -10 ounces catfish fillets (or tilapia, cod, salmon cut into wide strips)
- 12 cup vegetable oil
- 4 -5 flour tortillas (10-inch)
- In a large bowl, combine the minced chipotle, mayonnaise, honey, lime juice, 1/4 teaspoon salt and a few grinds of pepper; stir well to mix.
- Add both cabbages and the green onion and toss.
- 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 with paper toweling and sprinkle all over with salt and pepper.
- Dredge the fish in the flour and shake 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 (black cast iron works great) 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.
- Dont 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 doesnt overcook.
- In the microwave warm the tortillas wrapped in a clean dish towel (or microwavable 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.
- To be eaten with your hands.
chipotle chile, mayonnaise, honey, lime juice, salt, very, very, green onion, egg, hot sauce, breadcrumbs, flour, catfish fillets, vegetable oil, flour tortillas
Taken from www.food.com/recipe/catfish-tacos-with-chipotle-slaw-510190 (may not work)