Best Fried Catfish Tacos With Chipotle Cole Slaw Emeril Lagasse Recipes

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SPICY CHIPOTLE COLE SLAW



Spicy Chipotle Cole Slaw image

Adapted from one of Emeril's recipes, where he did an episode with "crazy tacos". We like to make this and serve it in the fish tacos. I don't use Emeril's fish taco recipe, though. Instead I serve with Recipe #232309. I've change the propotions a bit and added some extras like cilantro and carrots. I really like the onions. Update 6/6/07: I made this tonight and measured everything as I made it, so I've updated the amounts (usually I don't measure, but just eyeball it).

Provided by MathMom.calif

Categories     Vegetable

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10

2 teaspoons chipotle chiles in adobo, finely chopped (use more if you like it really spicy)
1/2 cup mayonnaise (add more if you like it saucier. 1/2 cup makes just enough to lightly coat)
2 tablespoons honey
1/4 cup lime juice
4 cups green cabbage, shredded very thin
4 cups red cabbage, shredded very thin
1 cup red onion, sliced vertical very thin
1 cup green onion, finely chopped
1/2-1 cup carrot, shredded
1/4 cup fresh cilantro, chopped

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.

Nutrition Facts : Calories 52.9, Fat 0.2, Sodium 24.7, Carbohydrate 13.1, Fiber 2.5, Sugar 8.4, Protein 1.5

CHICHARRONES FISH TACOS WITH CHIPOTLE TARTAR SAUCE



Chicharrones Fish Tacos With Chipotle Tartar Sauce image

The key to really great chicharron is to make sure that the fried fish is crispy and not greasy. You can add some avocado slices to each taco for a creamy, cool complement. Recipe courtesy of Ingrid Hoffman.

Provided by LifeIsGood

Categories     South American

Time 40m

Yield 4-8 serving(s)

Number Of Ingredients 19

2 garlic cloves, finely chopped
1 -2 chipotle chile in adobo, seeded and finely chopped
3/4 cup mayonnaise
1 scallion, white and light green parts only, finely chopped
1 tablespoon lime juice
salt, to taste
2 lbs skinless red snapper fillets (or other firm, flaky white fish)
2 tablespoons Worcestershire sauce
4 garlic cloves, finely minced
1 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 cup all-purpose flour
3 cups vegetable oil, for frying (more if necessary)
8 flour tortillas (6 inch size)
1 cucumber, peeled, seeded, and sliced into 1/2 inch thick long strips
6 ounces arugula leaves
1 cup cilantro leaf
2 oranges, zest of
lime wedge, for serving

Steps:

  • Tartar Sauce:.
  • Combine all of the sauce ingredients in a bowl and mix well. Adjust the salt to taste. Cover with plastic wrap and refrigerate until ready to use.
  • Tacos:.
  • Rinse the fish under cold running water and pat dry with paper towels. Cut the fish into 1 inch cubes and put in a large bowl. Add the Worcestershire sauce, garlic, salt and pepper and turn the fish carefully to coat. Cover with plastic wrap and refrigerate at least 20 minutes or up to 4 hours.
  • Put the flour on a plaate and toss the fish pieces in it a few at a time, until they are all evenly coated.
  • Heat the vegetable oil in a large pot over medium-high heat to 375 degrees F. Carefully add a few pieces of the fish at a time, shaking off any excess flour before placing them into the oil. Fry until the fish pieces are golden brown all over, about 4-6 minutes. Then transfer them to a paper towel lined plate to drain.
  • Meanwhile, heat a medium skillet over medium-high heat. Add a tortilla and warm for 10-15 seconds. Flip the tortilla and warm until it is pliant and heated through, another 10-20 seconds. Place on a plate and cover with a towel to keep them warm. Repeat with the remaining tortillas.
  • Spread a dollop of the chipotle tartar sauce onto a warmed tortilla. Add a few strips of cucumber and top with 3 or 4 pieces of fish. Cover with a few arugula leaves and cilantro leaves and a sprinkling of the orange zest. Serve with more chipotle tartar sauce and the lime wedges on the side. Enjoy!

CAJUN CATFISH TACOS WITH CHIPOTLE MAYONNAISE



Cajun Catfish Tacos With Chipotle Mayonnaise image

Make and share this Cajun Catfish Tacos With Chipotle Mayonnaise recipe from Food.com.

Provided by ratherbeswimmin

Categories     Catfish

Time 55m

Yield 12 serving(s)

Number Of Ingredients 13

12 large catfish fillets (or other white fish fillets)
1/4 cup cajun seasoning (such as Paul Prudhomme's Seafood Magic)
2 (7 ounce) cans chipotle chiles in adobo (reserve 2 whole chiles for the mayo recipe)
1/4 cup fresh lemon juice
1 cup olive oil
24 medium corn tortillas (or small flour tortillas)
1 head cabbage, thinly sliced (red or green)
2 large limes, cut into wedges
2 cups mayonnaise
2 chipotle chiles
3 tablespoons freshly squeezed lime juice
1 tablespoon creole mustard
1 1/2 teaspoons kosher salt

Steps:

  • Marinate the fish--pat the fillets dry and spread them in 1 layer on a rimmed 13 x 18 inch baking sheet (they can be close together but not overlapping).
  • Liberally sprinkle cajun seasoning on both sides of the fillets.
  • Puree the chipotle peppers (minus the 2 reserved chiles) and their sauce in the work bowl of a food processor fitted with the metal blade.
  • Add the lemon juice and olive oil and pulse a few times until the mixture is combined.
  • Pour the mixture over the seasoned catfish.
  • Cover the fish with plastic wrap and refrigerate for at least 6 hours or overnight.
  • Preheat the oven to 350°.
  • Bake until the fish begins to flake when pulled apart with a fork, 20-25 minutes; keep warm.
  • Make the mayonnaise--whirl the mayonnaise, 2 reserved chipotle chiles, lime juice, creole mustard, and salt in the work bowl of a food processor fitted with the metal blade until blended.
  • Scrape into a small bowl and refrigerate until ready to serve.
  • To serve--use a spatula to cut the fish into manageable portions and leave them on the baking sheet so guests can serve themselves.
  • Set out warm tortillas, sliced cabbage, chipotle mayo, and lime wedges, allowing guests to custom-build their own tacos.

Nutrition Facts : Calories 671.7, Fat 44, SaturatedFat 7.2, Cholesterol 115.1, Sodium 734.3, Carbohydrate 37.8, Fiber 5.4, Sugar 6.1, Protein 33.4

SOUTHERN STYLE CATFISH TACOS



Southern Style Catfish Tacos image

A conglomeration of TexMex and soul food...what else! Can sub fish of your choosing. Note: For the ultimate experience, keep your condiments and toppings cool and your fish hot.

Provided by gailanng

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

3 large limes, divided
4 (6 ounce) catfish fillets, skin removed and cut into 1-inch-thick strips
1 1/2 cups yellow cornmeal
2 tablespoons dried parsley flakes
2 tablespoons paprika
2 teaspoons ground red pepper
2 teaspoons lemon pepper
2 teaspoons salt
1 teaspoon garlic powder
vegetable oil
8 (6 inch) corn tortillas or 8 (6 inch) flour tortillas, warmed
1 cup thinly shredded green cabbage
1 cup thinly shredded purple cabbage
creamy ranch salad dressing (Marie's is the best)
salsa
ripe avocado, sliced
tomatoes, diced
fresh cilantro, minced
sour cream

Steps:

  • Squeeze juice of 1 lime over fish. Combine cornmeal and next 6 ingredients in a large zip-top plastic freezer bag. Pat fish dry with paper towels and place in bag, shaking to coat.
  • Pour oil to a depth of 1 1/2 inches in a large deep skillet; heat to 325 degrees. in batches, fry catfish in the hot oil 2 - 3 minutes or until crispy and golden brown. Drain on paper towels.
  • Place catfish in warmed tortillas; top evenly with cabbage, desired amount of salad dressing, salsa and toppings. Cut remaining 2 limes into wedges and serve with tacos.

Nutrition Facts : Calories 516.2, Fat 13.9, SaturatedFat 2.8, Cholesterol 93.5, Sodium 1383.8, Carbohydrate 67.9, Fiber 10.4, Sugar 3.5, Protein 34.2

SOFT CATFISH TACOS



Soft Catfish Tacos image

Make and share this Soft Catfish Tacos recipe from Food.com.

Provided by ratherbeswimmin

Categories     Catfish

Time 28m

Yield 6 serving(s)

Number Of Ingredients 14

6 (6 inch) flour tortillas
1 cup chopped tomato
1 Hass avocado, chopped
1 teaspoon lime zest
1 tablespoon freshly squeezed lime juice
2 tablespoons finely chopped red onions
2 garlic cloves, minced
3 tablespoons chopped fresh cilantro
1/4 cup pickled jalapeno pepper, drained and chopped
1/2 teaspoon salt
1 lb catfish fillet
2 cups shredded lettuce, for serving
shredded cheddar cheese, for serving
sour cream, for serving

Steps:

  • Preheat oven to 350°.
  • Wrap the tortillas in foil and warm in the oven for 10-15 minutes, or until heated.
  • Meanwhile, make the salsa.
  • Mix the tomato, avocado, lime zest, and juice, onion, garlic, cilantro, jalapenos, and salt in a medium bowl; set aside.
  • Place the catfish fillets in single layer on a rimmed baking sheet.
  • Move the broiler rack to a position about 5 inches from the broiler.
  • Preheat the broiler; you can move the tortillas to the bottom rack of the oven to keep them warm.
  • Broil the catfish for 6-8 minutes, or until it flakes easily when tested with a fork.
  • The pan will have some liquid that was released from the fish.
  • Cut the catfish into strips.
  • Top each tortilla with 1/3 cup of lettuce and then the fish strips (sprinkle with salt and pepper, if desired).
  • Top the tacos with the salsa and shredded cheese; serve with sour cream.

Nutrition Facts : Calories 271.1, Fat 11.4, SaturatedFat 2.3, Cholesterol 41.5, Sodium 636.9, Carbohydrate 26.2, Fiber 3.6, Sugar 2.1, Protein 16

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