SOUTHERN-STYLE FISH TACOS WITH CRUNCHY SLAW AND CHIPOTLE MAYO

Southern-Style Fish Tacos with Crunchy Slaw and Chipotle Mayo image

Categories Sauce Fish Side Fry Dinner Chill

Yield makes 8 tacos

Number Of Ingredients 29

Ingredients

CRUNCHY SLAW
2 tablespoons freshly squeezed lime juice
1 tablespoon canola oil
1 tablespoon honey
Kosher salt
1 cup finely shredded green cabbage
1 cup finely shredded red cabbage
1/2 small red onion, minced
1 small jalapeño, seeds and veins removed, minced
2 tablespoons finely chopped fresh cilantro
CHIPOTLE MAYO
1 cup mayonnaise
1 chipotle pepper packed in adobo sauce
2 teaspoons adobo sauce
2 teaspoons honey
CATFISH
Peanut oil, for frying
Two 6-ounce catfish fillets
Kosher salt and freshly ground black pepper
1 cup buttermilk
1 egg, beaten
2 tablespoons hot sauce, preferably Tabasco
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
8 corn tortillas
Lime wedges, for garnish
Fresh cilantro sprigs, for garnish

Steps:

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.
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.
For the catfish: Heat 2 inches of oil in a Dutch oven to 375 degrees F. (For tips on deep-frying, see page 19.)
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.
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.
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.)
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
Preheat a grill or grill pan to medium-high heat.
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.
Grill the catfish 2 to 3 minutes per side. Assemble the tacos as directed.