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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!

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  • 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
  • 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


Servings 4
Adapted from


Step 1

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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