Crunchy Catfish Tacos with Chipotle Mayonnaise and Apple Slaw

These Crunchy Catfish Tacos made with Chipotle Mayonnaise and Apple Slaw create complex flavors to this delicious dish!

Photo by Karen B.
Adapted from louisianacookin.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from louisianacookin.com

Ingredients

  • 1

    cup mayonnaise

  • 2

    tablespoons honey

  • 1

    tablespoon fresh lime juice

  • 1

    tablespoon minced chipotle peppers in adobo sauce

  • Vegetable oil, for frying

  • 1

    cup all-purpose flour

  • 1 1/2

    teaspoons kosher salt

  • 1

    teaspoon baking powder

  • 1

    cup club soda

  • 1 1/2

    tablespoons hot sauce

  • 3

    cups Japanese bread crumbs (panko)

  • 4

    (6 ounce) catfish fillets, cut into 2-inch pieces

  • 1

    (16 ounce) package flour tortillas

  • APPLE SLAW:

  • 1

    (10 ounce) bag angel hair coleslaw mix

  • 1

    Granny Smith apple, peeled, cored, and finely chopped (about 1 1/2 cups)

  • 1

    cup thinly sliced carrot

  • 1/2

    cup thinly sliced red onion

  • 1

    jalapeño pepper, seeded and thinly sliced

  • 1/4

    cup fresh lemon juice

  • 1/4

    cup olive oil

  • 2

    teaspoons sugar

  • 1

    teaspoon kosher salt

Directions

In the work bowl of a food processor, combine mayonnaise, honey, lime juice, and chipotle in adobo. Pulse until smooth. Cover and refrigerate at least 2 hours. Preheat oven to 200° fahrenheit. In a large Dutch oven or other heavy-bottomed pot, pour oil to a depth of 4 inches, and heat over medium-high heat until it reaches 375° fahrenheit on a deep-fry thermometer. In a shallow dish, combine flour, salt, and baking powder. Whisk in club soda and hot sauce until smooth. To a separate shallow dish, add bread crumbs. Dip catfish pieces in batter, allowing excess to drip off ; coat in bread crumbs. Fry fish, in batches, until brown, 1 to 2 minutes per side. Transfer fish to a paper towel-lined baking sheet to drain, and keep warm in oven. Spray both sides of tortillas with nonstick cooking spray. In a large skillet over medium heat, cook tortillas until lightly browned, 1 to 2 minutes per side. To assemble tacos, spread tortillas with mayonnaise mixture, and top with fish pieces and Apple Slaw. Serve immediately.

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