Southern-Style Fish Tacos with Crunchy Slaw and Chipotle Mayo
GINA Fish tacos—you gotta love them. But of course seafood has always been my thing. The key to this dish lies in the freshness of your coleslaw. You can always use store-bought, but our recipe is so quick, and making it fresh adds a crispness that I’m not too sure store-bought can provide. Also, the jalapeño pepper in the slaw, combined with the chipotle mayo, makes our slaw smoky and spicy! I think catfish works better than other fish, because it has a good way of standing up to the heat of the frying pan . . . plus, I just love the flavor. This may be because our family had a tradition of eating catfish every Friday night for dinner. (We were probably making fish tacos before they got a fancy reputation.) And I have this thing about wraps—because you can pile everything into them and then just munch it down.
Recipe information
Yield
makes 8 tacos
Ingredients
CRUNCHY SLAW
CHIPOTLE MAYO
CATFISH
Preparation
Step 1
For the slaw: Whisk the lime juice, oil, honey, and salt together in a bowl. Add the green and red cabbage, red onion, jalapeño, and cilantro, and toss to combine. Cover with plastic wrap, and let the bowl chill in the fridge for 1 hour, so the flavors can develop.
Step 2
For the chipotle mayo: Blend the mayonnaise, chipotle pepper, adobo sauce, and honey in a food processor until smooth. Remove from processor, and set aside until ready to serve.
Step 3
For the catfish: Heat 2 inches of oil in a Dutch oven to 375 degrees F. (For tips on deep-frying, see page 19.)
Step 4
Slice the catfish into 1-inch-thick fingers on a diagonal, and season with salt and pepper. Whisk together the buttermilk, egg, and hot sauce on a rimmed plate. Stir together the cornmeal, flour, garlic powder, and cayenne pepper on another rimmed plate, and season with salt and pepper. Working in batches, dip the catfish into the buttermilk batter, then dredge it through the cornmeal mixture, shaking off the excess.
Step 5
When the oil is hot, gently drop the catfish into the Dutch oven and fry until golden brown, working in batches, about 2 to 3 minutes per batch. Remove to a paper-towel-lined sheet tray when done, and immediately season with salt and pepper.
Step 6
Place the tortillas on a plate, and wrap the plate with damp paper towels. Microwave on high for 45 seconds. (Alternatively, if you have a gas stove, turn the heat to medium and place a corn tortilla directly over the flame, to toast for about 15 seconds on each side. This will soften the tortilla and give it a delicious smoky flavor.)
Step 7
To assemble the tacos, place a generous portion of fried catfish onto the center of a warmed tortilla. Top with the crunchy slaw, and top with chipotle mayonnaise. Garnish with lime wedges and cilantro.
ALTERNATIVE: GRILLED CATFISH
Step 8
Preheat a grill or grill pan to medium-high heat.
Step 9
Slice the catfish into 1-inch-thick fingers on the diagonal. Brush with a few tablespoons olive oil on each side, and season with salt and pepper.
Step 10
Grill the catfish 2 to 3 minutes per side. Assemble the tacos as directed.
