Best Pan Fried Catfish Sandwich With Chipotle Lime Slaw Recipes

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FRIED CATFISH TACOS WITH CHIPOTLE COLE SLAW - EMERIL LAGASSE



Fried Catfish Tacos With Chipotle Cole Slaw - Emeril Lagasse image

Courtesy of Emeril Lagasse. (I'm hoping these are a great substitute for my favorite "Spicy Catfish Tacos" from Agua Verde!) PREP TIME INCLUDES MARINADE.

Provided by rickoholic83

Categories     Catfish

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 19

16 ounces catfish fillets
1/4 cup milk
1/4 cup creole mustard
1 teaspoon hot sauce
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 cup flour
1/4 cup yellow cornmeal
1 tablespoon creole seasoning
vegetable oil, for deep-frying
8 corn tortillas
2 teaspoons chipotle chiles in adobo, finely chopped
1/2 cup mayonnaise
2 tablespoons honey
1 tablespoon lime juice
1 cup white cabbage, shredded
1 cup red cabbage, shredded
1/4 cup red onion, finely chopped
1/4 cup green onion, chopped

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.

CATFISH SANDWICH



Catfish Sandwich image

This tribute to a great Southern staple does fried catfish serious justice. A creative Cajun coleslaw tops perfectly fried fish for a sandwich you won't be able to get enough of. -Ann Baker, Texarkana, Texas

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 16

CAJUN COLESLAW:
3-3/4 cups coleslaw mix
1/2 cup mayonnaise
3 tablespoons seafood cocktail sauce
1/2 teaspoon Cajun seasoning
1/4 teaspoon seafood seasoning
SANDWICHES:
1/2 cup cornmeal
1/3 cup all-purpose flour
1 teaspoon salt
1 teaspoon Cajun seasoning
1/4 teaspoon seafood seasoning
2/3 cup buttermilk
4 catfish fillets (6 ounces each)
Oil for deep-fat frying
4 hoagie buns, split

Steps:

  • In a large bowl, toss the coleslaw ingredients; set aside., In a shallow bowl, combine the cornmeal, flour, salt, Cajun seasoning and seafood seasoning. Place buttermilk in another shallow bowl. Dip fish in buttermilk, then coat with cornmeal mixture., In an electric skillet, heat 1/4 in. of oil to 375°. Cook fillets for 2-3 minutes on each side or until fish flakes easily with a fork. Drain on paper towels. , Place fish and coleslaw on bun bottoms; replace bun tops.

Nutrition Facts : Calories 879 calories, Fat 57g fat (8g saturated fat), Cholesterol 91mg cholesterol, Sodium 1283mg sodium, Carbohydrate 53g carbohydrate (9g sugars, Fiber 3g fiber), Protein 37g protein.

CATFISH PO BOY



Catfish Po Boy image

Crispy fried catfish is piled into hoagie rolls and topped with tangy coleslaw for this authentic Po Boy sandwich.

Provided by Allrecipes

Categories     Seafood     Fish     Catfish

Time 40m

Yield 8

Number Of Ingredients 31

Coleslaw:
1 (16 ounce) package shredded coleslaw mix
¼ cup pickled pepperoncini peppers, chopped
¼ cup diced red onion
⅓ cup mayonnaise
½ lemon, juiced
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon white sugar
1 teaspoon salt
1 tablespoon granulated garlic
½ teaspoon granulated onion
¼ teaspoon lemon pepper
Catfish:
8 (3 ounce) fillets catfish
2 tablespoons hot sauce (such as Tabasco®)
½ cup Cajun seasoning
2 cups all-purpose flour
2 cups cornmeal
2 cups bread crumbs
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 ½ teaspoons ground black pepper
½ teaspoon cayenne pepper
1 cup olive oil for frying
Assembly:
4 Italian-style hoagie buns, split lengthwise
1 cup remoulade-style sandwich spread (see footnote for recipe link)
1 lemon, cut into wedges
1 cup cherry tomato halves
½ cup banana pepper rings

Steps:

  • Combine coleslaw mix, pepperoncini peppers, red onion, mayonnaise, lemon juice, red wine vinegar, Dijon mustard, sugar, salt, 1/2 teaspoon granulated garlic, 1/2 teaspoon granulated onion, and lemon pepper in a large bowl. Toss until well combined. Cover and refrigerate until ready to use.
  • Place catfish fillets in a large shallow baking dish. Sprinkle hot sauce over the top and turn the fillets to coat.
  • Combine Cajun seasoning, flour, cornmeal, bread crumbs, 1 tablespoon granulated garlic, 1 tablespoon granulated onion, black pepper, and cayenne pepper in a large brown paper bag. Add catfish fillets and shake gently to coat fillets thoroughly.
  • Heat olive oil in a large skillet over medium-high heat. Fry breaded catfish fillets until browned and crisp, about 3 minutes per side. Place on paper towel-lined paper plates to drain.
  • Spread each hoagie bun with 1/4 cup remoulade-style spread. Place 2 catfish fillets on top and top with 1 to 2 cups coleslaw. Garnish with lemon wedge, cherry tomato halves, and banana pepper rings.

Nutrition Facts : Calories 1069.7 calories, Carbohydrate 128.7 g, Cholesterol 72.2 mg, Fat 48.6 g, Fiber 9.4 g, Protein 29.8 g, SaturatedFat 8.4 g, Sodium 2961.1 mg, Sugar 6.4 g

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