Recipe of Quick Fried catfish with chipotle slaw

Hello everybody, it's me again, Dan, welcome to my recipe page. Today, we're going to make a distinctive dish, Easiest Way to Prepare Ultimate Fried catfish with chipotle slaw. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Fried catfish with chipotle slaw, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fried catfish with chipotle slaw delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must prepare a few ingredients. You can cook Fried catfish with chipotle slaw using 17 ingredients and 7 steps. Here is how you can achieve that.

Ingredients and spices that need to be Make ready to make Fried catfish with chipotle slaw:

1. 2 Catfish fillet
2. 1/4 cup Milk
3. 1/4 cup Creole mustard
4. 1 tsp Hot sauce
5. 3/4 tsp Salt
6. 1/4 tsp Cayenne pepper
7. 1/2 cup Flour
8. 1/4 cup Yellow cornmeal
9. 1 tbsp Essence of emeril
10. 2 tsp Finely chopped chipotle pepper in adobo sauce
11. 1/2 cup Mayonnaise
12. 2 tbsp Honey
13. 1 tbsp Lime juice
14. 2 cup Shredded cabbage
15. 1/4 cup Finely chopped red onion
16. 1/4 cup Chopped green onions
17. 8 Corn tortillas

Instructions to make to make Fried catfish with chipotle slaw

1. Cut catfish into 1 inch strips
2. Put fish in mixing bowl with milk, creole mustard, hot sauce, salt, and cayenne pepper. Stir thoroughly to combine. Refrigerate for one hour.
3. Meanwhile make the slaw by combining the chipotle pepper, mayonnaise, honey, and lime juice in a large mixing bowl. Stir well then add the shredded cabbage, red onions, green onions and stir thoroughly to combine. Add quarter teaspoon salt and refrigerate until ready to assemble tacos.
4. In a deep fryer heat oil to 350°F.
5. In a shallow bowl combine the flour, cornmeal, and essence. Dredge each piece in the flour mixture until well coated. Fry in hot oil until golden brown, about two minutes. Remove from oil and drain on paper lined plate.
6. Using tongs quickly dip the tortillas in hot oil until they begin to sizzle. Drain briefly on paper lined plates, then serve with the catfish and slaw divided evenly among the hot taco shells.
7. Recipe by emeril lagasse.

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