Fried catfish with chipotle slaw

Posted on May 24, 2022

Fried catfish with chipotle slaw

Are you looking for recipe inspiration? Fried catfish with chipotle slaw special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Fried catfish with chipotle slaw What is delicious should have an aroma and taste that can provoke our taste buds.

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Well, this time, let's try it, and vary the Fried catfish with chipotle slaw yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Fried catfish with chipotle slaw using 17 ingredient type and 7 manufacturing steps. Here's how to make the dish.

Ingredients and spices that need to be prepared to make Fried catfish with chipotle slaw:

  1. 2 Catfish fillet
  2. 1/4 cup Milk
  3. 1/4 cup Creole mustard
  4. 1 tsp Hot sauce
  5. 3/4 tsp Salt
  6. 1/4 tsp Cayenne pepper
  7. 1/2 cup Flour
  8. 1/4 cup Yellow cornmeal
  9. 1 tbsp Essence of emeril
  10. 2 tsp Finely chopped chipotle pepper in adobo sauce
  11. 1/2 cup Mayonnaise
  12. 2 tbsp Honey
  13. 1 tbsp Lime juice
  14. 2 cup Shredded cabbage
  15. 1/4 cup Finely chopped red onion
  16. 1/4 cup Chopped green onions
  17. 8 Corn tortillas

Steps to make a Fried catfish with chipotle slaw

1
Cut catfish into 1 inch strips
2
Put fish in mixing bowl with milk, creole mustard, hot sauce, salt, and cayenne pepper. Stir thoroughly to combine. Refrigerate for one hour.
3
Meanwhile make the slaw by combining the chipotle pepper, mayonnaise, honey, and lime juice in a large mixing bowl. Stir well then add the shredded cabbage, red onions, green onions and stir thoroughly to combine. Add quarter teaspoon salt and refrigerate until ready to assemble tacos.
4
In a deep fryer heat oil to 350°F.
5
In a shallow bowl combine the flour, cornmeal, and essence. Dredge each piece in the flour mixture until well coated. Fry in hot oil until golden brown, about two minutes. Remove from oil and drain on paper lined plate.
6
Using tongs quickly dip the tortillas in hot oil until they begin to sizzle. Drain briefly on paper lined plates, then serve with the catfish and slaw divided evenly among the hot taco shells.
7
Recipe by emeril lagasse.

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