Email to Cat      

Catfish Tacos with Chipotle Slaw

Source of Recipe


From "One Pan, Two Plates" by Carla Snyder



List of Ingredients



• 1 tsp minced chipotle pepper in adobo sauce
  
• 1/4 cup mayonnaise
  
• 1 Tbsp honey
  
• 2 tsp fresh lime juice
  
• Salt and 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 tsp hot sauce
  
• 1 cup panko bread crumbs, plus more if needed
  
• 1/4 cup all-purpose flour
  
• Two 8- to 10-ounce catfish fillets
  
• 1/2 cup vegetable oil
  
• 4 or 5 10-inch flour tortillas
  






Instructions



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. Add both cabbages and the green onion and toss and stir to combine and coat the vegetables well with the chipotle mayonnaise. Set aside.
   
   
2. 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 into two separate large plates. Pat the fillets dry and sprinkle all over with salt and pepper.
   
   
3. 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.
   
   
4. 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. Turn and brown the other side, another 3 minutes. Transfer the fish to paper towels to drain.
   
   
5. Pour off all the oil in the pan 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 microwaveable 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.
   
   Serves 2