Fried Catfish Tacos With Chipotle Cole Slaw - Emeril Lagasse

Ingredients

Catfish

• 16 ounces catfish fillets
• 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 creole seasoning
• vegetable oil, for deep-frying
• 8 corn tortillas

Chipotle Slaw

• 2 teaspoons chipotle chiles in adobo, finely chopped
• 1/2 cup mayonnaise
• 2 tablespoons honey
• 1 tablespoon lime juice
• 1 cup white cabbage, shredded
• 1 cup red cabbage, shredded
• 1/4 cup red onion, finely chopped
• 1/4 cup green onion, chopped

Directions

1. 1

   Using a sharp knife, cut the catfish filets into 1-inch strips on the diagonal.

2. 2

   Place fish in a medium mixing bowl with the milk, Creole mustard, hot sauce, 1/2 tsp of salt and cayenne pepper.

3. 3

   Stir to thoroughly combine and refrigerate for 1 hour.

4. 4

   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.

5. 5

   Heat the vegetable oil in a cast-iron skillet or a deep fryer until a thermometer registers 350 degrees.

6. 6

   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.

7. 7

   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.

8. 8

   Using a slotted spoon, transfer the fish to a paper-lined plate to drain. Season with salt and pepper to taste.

9. 9

   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.