CRUNCHY CATFISH TACOS WITH CHIPOTLE MAYONNAISE AND APPLE SLAW RECIPE - (4.5/5)

Crunchy Catfish Tacos with Chipotle Mayonnaise and Apple Slaw Recipe - (4.5/5) image

Provided by á-42919

Number Of Ingredients 23

APPLE SLAW:
1 cup mayonnaise
2 tablespoons honey
1 tablespoon fresh lime juice
1 tablespoon minced chipotle peppers in adobo sauce
Vegetable oil, for frying
1 cup all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1 cup club soda
1 1/2 tablespoons hot sauce
3 cups Japanese bread crumbs (panko)
4 (6 ounce) catfish fillets, cut into 2-inch pieces
1 (16 ounce) package flour tortillas
1 (10 ounce) bag angel hair coleslaw mix
1 Granny Smith apple, peeled, cored, and finely chopped (about 1 1/2 cups)
1 cup thinly sliced carrot
1/2 cup thinly sliced red onion
1 jalapeño pepper, seeded and thinly sliced
1/4 cup fresh lemon juice
1/4 cup olive oil
2 teaspoons sugar
1 teaspoon kosher salt

Steps:

In the work bowl of a food processor, combine mayonnaise, honey, lime juice, and chipotle in adobo. Pulse until smooth. Cover and refrigerate at least 2 hours. Preheat oven to 200° fahrenheit. In a large Dutch oven or other heavy-bottomed pot, pour oil to a depth of 4 inches, and heat over medium-high heat until it reaches 375° fahrenheit on a deep-fry thermometer. In a shallow dish, combine flour, salt, and baking powder. Whisk in club soda and hot sauce until smooth. To a separate shallow dish, add bread crumbs. Dip catfish pieces in batter, allowing excess to drip off ; coat in bread crumbs. Fry fish, in batches, until brown, 1 to 2 minutes per side. Transfer fish to a paper towel-lined baking sheet to drain, and keep warm in oven. Spray both sides of tortillas with nonstick cooking spray. In a large skillet over medium heat, cook tortillas until lightly browned, 1 to 2 minutes per side. To assemble tacos, spread tortillas with mayonnaise mixture, and top with fish pieces and Apple Slaw. Serve immediately.