Fried Catfish Tacos with Chipotle Cole Slaw Emeril Lagasse
Bring bold flavors to your dinner table with Emeril Lagasse’s Fried Catfish Tacos with Chipotle Cole Slaw, a perfect fusion of crispy, golden-fried catfish and creamy, smoky slaw with a hint of zesty lime. This recipe combines Southern cooking techniques with a Tex-Mex flair, featuring buttermilk-soaked catfish coated in a spiced flour and cornmeal blend, fried to crunchy perfection. Pair the fish with a tangy, chipotle-infused slaw made from shredded green cabbage, carrots, and a touch of honey for balance. Wrapped in warm corn tortillas, these tacos deliver the ideal blend of textures and bright, robust flavors. Perfect for weeknight dinners or casual gatherings, these irresistible fish tacos are a guaranteed crowd-pleaser.
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Recipe Information
Ingredients
- 4 pieces catfish fillets
- 2 cups buttermilk
- 1.5 cups all-purpose flour
- 0.5 cups cornmeal
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 3 cups vegetable oil
- 8 pieces corn tortillas
- 3 cups (shredded) green cabbage
- 1 cup (shredded) carrots
- 0.5 cup mayonnaise
- 2 tablespoons (minced) chipotle peppers in adobo sauce
- 2 tablespoons lime juice
- 1 teaspoon honey
Instructions
Start by preparing the chipotle cole slaw: In a large bowl, combine shredded green cabbage, shredded carrots, mayonnaise, minced chipotle peppers in adobo, lime juice, and honey. Mix well until thoroughly combined. Taste and adjust seasoning if needed. Cover and refrigerate until ready to use.
Rinse the catfish fillets under cold water, then pat dry with paper towels. Place the catfish in a shallow dish and pour the buttermilk over them, ensuring they are fully coated. Let them soak for 10-15 minutes.
In another shallow dish, mix together the all-purpose flour, cornmeal, paprika, garlic powder, salt, and black pepper to create the dredge mixture.
Heat the vegetable oil in a deep skillet or heavy-bottomed pan over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
Remove the catfish fillets from the buttermilk, allowing excess liquid to drip off, and dredge each fillet in the flour-cornmeal mixture, coating evenly on all sides.
Carefully place the coated catfish fillets in the hot oil, frying 2-3 at a time to avoid overcrowding. Fry for 3-4 minutes per side, or until golden brown and crispy. Remove and place them on a plate lined with paper towels to drain any excess oil.
Heat the corn tortillas in a dry skillet over medium heat or directly over a burner flame for a few seconds on each side until warm and pliable.
Assemble the tacos by placing a portion of fried catfish on each tortilla, followed by a generous helping of chipotle cole slaw. Serve immediately and enjoy!
Nutrition Facts
Calories |
3665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.1 g | 171% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 451 mg | 150% | |
| Sodium | 4990 mg | 217% | |
| Total Carbohydrate | 479.7 g | 174% | |
| Dietary Fiber | 49.1 g | 175% | |
| Total Sugars | 47.5 g | ||
| Protein | 144.7 g | 289% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 989 mg | 76% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 3791 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
