Fried Catfish Tacos With Chipotle Cole Slaw Emeril Lagasse Food

FRIED CATFISH TACOS WITH CHIPOTLE COLE SLAW - EMERIL LAGASSE

Steps:

• Using a sharp knife, cut the catfish filets into 1-inch strips on the diagonal.
• Place fish in a medium mixing bowl with the milk, Creole mustard, hot sauce, 1/2 tsp of salt and cayenne pepper.
• Stir to thoroughly combine and refrigerate for 1 hour.
• 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.
• Heat the vegetable oil in a cast-iron skillet or a deep fryer until a thermometer registers 350 degrees.
• 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.
• 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.
• Using a slotted spoon, transfer the fish to a paper-lined plate to drain. Season with salt and pepper to taste.
• 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.

PAN-FRIED CATFISH SANDWICH WITH CHIPOTLE-LIME SLAW

Steps:

• Preheat the oven to 350 degrees F.
• Combine the flour, the chili powder and 1 teaspoon of the pepper in a shallow dish. Combine the beer and mustard in a separate shallow dish. Mix the panko, granulated garlic, paprika, salt and remaining pepper into a third shallow dish.
• Dredge the fish in the flour mixture and then the beer and mustard and lastly in the panko mixture. Arrange the fish on a sheet pan, lined with a cooling rack, and refrigerate until ready to cook.
• For the slaw: In a large bowl, whisk together the mayonnaise, sour cream, lime zest and juice, chipotle, sugar, vinegar and salt and pepper, to taste. Fold in the cabbage, onion, bell peppers, scallions, and cilantro and adjust the seasoning, if necessary. Refrigerate.
• Spread the butter on inside of rolls and arrange, crust side down, on a rack in the oven to toast while fish cooks.
• Heat 1 cup oil in a cast iron or heavy bottom skillet over medium-high heat. Carefully add the fish, cooking on both sides until the coating turns golden brown, about 2 to 3 minutes. Remove to a cooling rack to drain. Keep warm in the oven, if necessary.
• To make each sandwich, arrange a piece of fish on the bottom half of the rolls and top with the slaw. Cover with another piece of bread and serve.

CATFISH TACOS WITH CILANTRO LIME SLAW AND CHIPOTLE CREAM SAUCE

Steps:

• Catfish Tacos:
• For the chipotle cream sauce: Put all the ingredients in a blender, except the heavy cream and salt and pepper. Blend well. Remove from the blender to a mixing bowl and slowly whisk in the heavy cream. All the cream may not be needed. The correct consistency, is like a crema. Add salt and pepper, to taste. Add more chipotle in adobo for more spice, if desired. Cover and refrigerate.
• For the slaw: Add the cabbages to a mixing bowl. Toss with the carrot, onion, cilantro, olive oil and lime juice, to taste. Season with salt and pepper, to taste. Mix well, cover and refrigerate.
• For the catfish balls: In a hot skillet, over medium heat, add the butter, onion, jalapeno, and garlic. As it is cooking, add a pinch of salt, cracked pepper, paprika and cumin. Saute until tender, about 3 to 4 minutes. Set aside to cool.
• Heat enough peanut oil in a deep-fryer or heavy-bottomed pot, to come halfway up the sides of the pot, to 350 degrees F.
• Remove any silver skin from the fillets. Pulse the catfish in the food processor until it is chopped, about 30 seconds. You don't want to puree the fish, just chop it into small chunks. Put the fish in a mixing bowl and add the cilantro, Creole mustard, eggs, Worcestershire sauce, mayonnaise and Jack cheese. Add the cooled onion mixture to the bowl along with another pinch of salt and pepper. Mix gently with a spoon, then gently mix in 1 cup of the panko bread crumbs. The consistency will still be wet, but still formable for the catfish balls. Put the remainder of the bread crumbs into a bowl. Scoop out the catfish mixture using a 2 tablespoon-size scoop and form into a ball shape. Don't make the catfish balls to be too big, they won't cook all the way through.
• Roll the balls in the panko bread crumbs, and refrigerate for 15 minutes. Carefully drop them into the hot oil and fry in batches of 5 or 6 depending on your fryer. Do not crowd. Fry the balls for about 3 to 4 minutes. They are done when they are slightly more than golden brown. Remove from the oil and let cool on a paper towel lined sheet pan. Check the first batch to make sure they are cooked through. Repeat the process with the remaining fish mixture.
• Remove the chipotle sauce and the slaw from the refrigerator and let stand at room temperature to remove some of the chill. Heat the tortillas. Stack 7 or 8 tortillas and wrap in a damp kitchen or paper towel and microwave for about 15 seconds. Repeat with remaining tortillas. They can also be wrapped in foil and heated in the oven.
• Add 2 or 3 catfish balls, depending on the size, to a tortilla, and slightly crush them. Some people tear them completely apart, it is up to you. Top with a little grated Jack cheese, chipotle cream sauce and slaw. Repeat with remaining tortillas and fillings. Arrange on a serving platter and enjoy with a nice cerveza.

DEEP FRIED CATFISH W/ APPALICHIAN COLE SLAW

Steps:

• 1. CATFISH: rinse catfish filets and let drain in strainer for at least 30 mins
• 2. To me the most important thing you can do for this dish is to clean them cats good! Some people say the red streak (fat) down the middle of the filet does not change the flavor of the fish BUT I have found it does it gives it that "fishy" taste to me! Ok I did a few photos to show what i mean on the cleaning, trimming and cutting into fingers.....Hope this helps :)
• 3. Cut the filets in half following the middle split in the filet. trim the thickest part of the red or brownish color off the filet after you cut in half.
• 4. Cut each diagonally into fingers you will get 2 to 3 "fingers" per piece of catfish depending on size
• 5. Place fingers in bowl
• 6. In separate bowl mix up buttermilk, hot sauce and lemon or lime juice and pour over catfish. Let this soak for around 30 minutes
• 7. In a big Ziploc bag place flour, cornmeal mix and Cajun seasoning. I don't add extra salt because the seasoning seems to have plenty but add it if you think it needs it pepper to :) Shake the mix around to get good and mixed up.
• 8. Finger drain your catfish (just pick up a few and let them drain shake off some of the liquid) and add to flour mixture add a few and shake them around and then add a few more and shake them around repeat until all are in bag and coated with flour/cornmeal mix. If you seem to be running low on the mix or fingers are not coated good toss in a handful of flour and shake some more :)
• 9. Let catfish hang out in Ziploc bag while you heat your oil to 350 degree once oil is hot place a few fingers into it and fry until nice and brown. Do this in batches so you don't over crowed the pot.
• 10. Once nice and brown remove to wire rack or plenty of paper towels to drain
• 11. "APPY Slaw" Appalachian Cole Slaw
• 12. Cut, Chop and Finely dice cabbage. Peel, cut, chop and Finely dice Carrots. Finely dice green onions and put in a bowl together.
• 13. In a separate bowl mix everything for the slaw dressing.
• 14. Pour dressing over cabbage mixture and mix well. Taste to see if you want more mayo or vinegar or mustard Make this your own if it is to much vinegar add a little mayo and a sprinkle of sugar, to sweet add a drop of mustard or vinegar. Just play to get your favorite flavor out of this that how we do it up here in the Appy Mountains :)
• 15. Tonight I served the catfish and slaw with simple crocks of baked beans and my homemade Jalapeno Tartar Sauce (recipe posted)

SPICY CHIPOTLE COLE SLAW

Steps:

• Make the dressing first. Combine the chipotle peppers, mayonnaise, honey and lime juice.
• In another large bowl, combine the cabbages, onions and carrots. Drizzle the dressing over the top, sprinkle cilantro over the whole thing, and toss well to combine.
• Season with salt and pepper as desired and chill until serving time.