ROTD: Catfish Tacos & Adobo Coleslaw

June is almost over and with that comes along the great Food Holiday known as National Catfish Day.

I myself am a firm believer that almost anything fried tastes good and Catfish is by far no exception to that rule. One of the greatest things about Summertime growing up was the smell of Catfish being fried by one of my friends parents every single weekend. This recipe also brings a little heat to the table with the Chipotle Cabbage Slaw. Im not a big lover of coleslaw to be honest, but this version doesn’t have such an overpowering Mayo taste and with the chipotle /adobo combo it really plays well alongside the Catfish Tacos. Well enough that I down quite a few helpings before I let anyone else get a chance to have some.

Enjoy this with a cold beer or a huge Hurricane loaded with 151, for its National Catfish Day.

(click Read More for the entire recipe)

 

Ingredients:

2 (6 to 8-ounce) catfish filets

¼ cup milk

¼ cup Creole mustard

1 tsp hot sauce

¾ tsp Kosher salt

¼ tsp cayenne pepper

½ cup flour

¼ cup yellow cornmeal

1 TBS Supreme Plate Seasoning, recipe follows

4 to 6 cups vegetable oil for deep-frying

2 tsp finely chopped chipotle pepper in adobo sauce

½ cup mayonnaise

2 TBS honey

1 TBS lime juice

¼ lb shredded white cabbage (about 1 cup)

¼ lb shredded red cabbage (about 1 cup)

¼ cup finely chopped red onions

¼ cup chopped green onions

8 crispy corn tortillas

Directions:

Using a sharp knife, cut the catfish filets into 1-inch thick strips on the diagonal.

Place fish in a medium mixing bowl along with the milk, Creole mustard, hot sauce, 1/2 teaspoon of the salt, and cayenne pepper and stir to thoroughly combine.

Refrigerate for 1 hour.

Meanwhile, make the Chipotle 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 to thoroughly combine.

Season with the remaining 1/4 teaspoon of salt, and refrigerate until ready to assemble the tacos.

Heat the vegetable oil in a large cast-iron skillet or a deep fryer until a thermometer registers 350 degrees F.

In a shallow plate or bowl combine the flour, cornmeal, and Supreme Plate Seasoning.

Dredge each piece of fish in the flour mixture until well coated on all sides.

When the oil is hot, gently place the fish in the hot oil and deep fry until the fish is golden-brown on all sides, about 2 minutes.

Using a slotted spoon, transfer the fish to a paper-lined plate to drain.

Season with salt and pepper to taste.

Using tongs, quickly dip the corn tortillas in the hot oil until they begin to sizzle.

Transfer to paper-lined plates to drain briefly, then serve, with the catfish and slaw divided among the hot taco shells.

Supreme Plate Seasoning:

2 1/2 TBS             Paprika

2 TBS                          Kosher Salt

2 TBS                        Garlic Powder

1 TBS                        Black Pepper

1 TBS                        Onion Powder

1 TBS                         Cayenne Pepper

1 TBS                         Dried Oregano

1 TBS                        Dried Thyme

¼ TBS                        Brown Sugar

1 tsp                        Dark Chili Powder

Combine all ingredients thoroughly.