Catfish Tacos With Cilantro Lime Slaw And Chipotle Cream Sauce
Serves: 4
Ellsworth Rath
1 January 1970
Based on User reviews:
56
Spice
66
Sweetness
51
Sourness
40
mins
Prep time (avg)
3.3
Difficulty
Ingredients:
2 cups
Heavy Cream2 tbsps
Cilantro Leaves (chopped)1 cup
Extra-Virgin Olive Oil2 tbsps
Butter1 tbsp
Garlic (chopped)1
Salt1.5 tbsps
Paprika (smoked)1 tbsp
Ground Cumin910 g
Catfish Fillet3 tbsps
Worcestershire Sauce1 cup
Mayonnaise2 cups
Panko Bread Crumbs (divided)Directions:
1
Catfish Tacos: For the chipotle cream sauce: Put all the ingredients in a blender, except the heavy cream and salt and pepper
2
Blend well
3
Remove from the blender to a mixing bowl and slowly whisk in the heavy cream
4
All the cream may not be needed
5
The correct consistency, is like a crema
6
Add salt and pepper, to taste
7
Add more chipotle in adobo for more spice, if desired
8
Cover and refrigerate
9
For the slaw: Add the cabbages to a mixing bowl
10
Toss with the carrot, onion, cilantro, olive oil and lime juice, to taste
11
Season with salt and pepper, to taste
12
Mix well, cover and refrigerate
13
For the catfish balls: In a hot skillet, over medium heat, add the butter, onion, jalapeno, and garlic
14
As it is cooking, add a pinch of salt, cracked pepper, paprika and cumin
15
Saute until tender, about 3 to 4 minutes
16
Set aside to cool
17
Heat enough peanut oil in a deep-fryer or heavy-bottomed pot, to come halfway up the sides of the pot, to 350 degrees F
18
Remove any silver skin from the fillets
19
Pulse the catfish in the food processor until it is chopped, about 30 seconds
20
You don't want to puree the fish, just chop it into small chunks
21
Put the fish in a mixing bowl and add the cilantro, Creole mustard, eggs, Worcestershire sauce, mayonnaise and Jack cheese
22
Add the cooled onion mixture to the bowl along with another pinch of salt and pepper
23
Mix gently with a spoon, then gently mix in 1 cup of the panko bread crumbs
24
The consistency will still be wet, but still formable for the catfish balls
25
Put the remainder of the bread crumbs into a bowl
26
Scoop out the catfish mixture using a 2 tablespoon-size scoop and form into a ball shape
27
Don't make the catfish balls to be too big, they won't cook all the way through
28
Roll the balls in the panko bread crumbs, and refrigerate for 15 minutes
29
Carefully drop them into the hot oil and fry in batches of 5 or 6 depending on your fryer
30
Do not crowd
31
Fry the balls for about 3 to 4 minutes
32
They are done when they are slightly more than golden brown
33
Remove from the oil and let cool on a paper towel lined sheet pan
34
Check the first batch to make sure they are cooked through
35
Repeat the process with the remaining fish mixture
36
Remove the chipotle sauce and the slaw from the refrigerator and let stand at room temperature to remove some of the chill
37
Heat the tortillas
38
Stack 7 or 8 tortillas and wrap in a damp kitchen or paper towel and microwave for about 15 seconds
39
Repeat with remaining tortillas
40
They can also be wrapped in foil and heated in the oven
41
Add 2 or 3 catfish balls, depending on the size, to a tortilla, and slightly crush them
42
Some people tear them completely apart, it is up to you
43
Top with a little grated Jack cheese, chipotle cream sauce and slaw
44
Repeat with remaining tortillas and fillings
45
Arrange on a serving platter and enjoy with a nice cerveza