Chipotle Fried Catfish Recipes

SOUTHERN FRIED CATFISH

Steps:

• In a small bowl, mix buttermilk, water, salt, and pepper. Pour mixture into a flat pan large enough to hold the fillets. Spread fish in one layer over bottom of pan, turning to coat each side, and set aside to marinate.
• In a 2 gallon resealable plastic bag, combine the cornmeal, flour, and seafood seasoning. Add fish to mixture, a few fillets at a time, and tumble gently to coat evenly.
• Heat oil in deep fryer to 365 degrees F (185 degrees C).
• Deep fry fillets until golden brown, about 3 minutes. Avoid overcrowding so fillets have room to brown properly. Fish should be slightly crisp outside, and moist and flaky inside. Drain on paper towels.

FRIED CATFISH TACOS WITH CHIPOTLE COLE SLAW - EMERIL LAGASSE

Steps:

• Using a sharp knife, cut the catfish filets into 1-inch strips on the diagonal.
• Place fish in a medium mixing bowl with the milk, Creole mustard, hot sauce, 1/2 tsp of salt and cayenne pepper.
• Stir to thoroughly combine and refrigerate for 1 hour.
• Make the Chipotle Slaw by combining the chipotle, mayonnaise, honey and lime juice in a large mixing bowl. Add the shredded cabbage, onions, 1/4 tsp salt and thoroughly combine. Refrigerate until ready to assemble the tacos.
• Heat the vegetable oil in a cast-iron skillet or a deep fryer until a thermometer registers 350 degrees.
• In a shallow plate, combine the flour, cornmeal and creole 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.

FRIED CATFISH TACOS WITH CHIPOTLE COLE SLAW

Steps:

• 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 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.

CHIPOTLE FISH TACOS

Steps:

• Preheat the oven to 425 degrees F.
• Mix together the honey, chipotle peppers and adobo sauce, 1 tablespoon of the olive oil and juice and zest of 1 lime in a small bowl to make a glaze. Set aside.
• Put the broccoli slaw in the bottom of a baking dish. Drizzle with the remaining olive oil and season with a pinch of salt and pepper, then toss. Scatter over the sliced sweet peppers and chiles. Top the slaw and peppers with the cod fillets. Season the cod with a good pinch of salt and pepper. Pour the chipotle glaze over the fish and around the baking dish over the slaw.
• Roast until the fish is cooked through and flaky, 18 to 20 minutes. Remove from the oven and immediately squeeze over the juice of the other lime. Flake the cod into large chunks and sprinkle over the chopped cilantro.
• To build the tacos, place a couple chunks of cod into each taco shell. Top with a pinch of slaw, some sliced avocado, sour cream and hot sauce. Garnish with a lime wedge and squeeze over a little juice before eating.

CHIPOTLE FRIED CATFISH

Steps:

• Place catfish in a bowl and sprinkle with TABASCO® brand Chipotle Pepper Sauce; toss well. Cover and marinate in refrigerator for 30 minutes.
• Combine cornmeal, corn flour, and salt in another bowl and mix well.
• Heat 2 inches of oil in a deep-fryer to 375°F.
• Coat catfish pieces with cornmeal mixture and fry 5 minutes or until golden brown and fish flakes easily when tested with a fork.
• Drain on paper towels and serve hot.

CATFISH TACOS WITH CILANTRO LIME SLAW AND CHIPOTLE CREAM SAUCE

Steps:

• Catfish Tacos:
• For the chipotle cream sauce: Put all the ingredients in a blender, except the heavy cream and salt and pepper. Blend well. Remove from the blender to a mixing bowl and slowly whisk in the heavy cream. All the cream may not be needed. The correct consistency, is like a crema. Add salt and pepper, to taste. Add more chipotle in adobo for more spice, if desired. Cover and refrigerate.
• For the slaw: Add the cabbages to a mixing bowl. Toss with the carrot, onion, cilantro, olive oil and lime juice, to taste. Season with salt and pepper, to taste. Mix well, cover and refrigerate.
• For the catfish balls: In a hot skillet, over medium heat, add the butter, onion, jalapeno, and garlic. As it is cooking, add a pinch of salt, cracked pepper, paprika and cumin. Saute until tender, about 3 to 4 minutes. Set aside to cool.
• 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.
• Remove any silver skin from the fillets. Pulse the catfish in the food processor until it is chopped, about 30 seconds. You don't want to puree the fish, just chop it into small chunks. Put the fish in a mixing bowl and add the cilantro, Creole mustard, eggs, Worcestershire sauce, mayonnaise and Jack cheese. Add the cooled onion mixture to the bowl along with another pinch of salt and pepper. Mix gently with a spoon, then gently mix in 1 cup of the panko bread crumbs. The consistency will still be wet, but still formable for the catfish balls. Put the remainder of the bread crumbs into a bowl. Scoop out the catfish mixture using a 2 tablespoon-size scoop and form into a ball shape. Don't make the catfish balls to be too big, they won't cook all the way through.
• Roll the balls in the panko bread crumbs, and refrigerate for 15 minutes. Carefully drop them into the hot oil and fry in batches of 5 or 6 depending on your fryer. Do not crowd. Fry the balls for about 3 to 4 minutes. They are done when they are slightly more than golden brown. Remove from the oil and let cool on a paper towel lined sheet pan. Check the first batch to make sure they are cooked through. Repeat the process with the remaining fish mixture.
• Remove the chipotle sauce and the slaw from the refrigerator and let stand at room temperature to remove some of the chill. Heat the tortillas. Stack 7 or 8 tortillas and wrap in a damp kitchen or paper towel and microwave for about 15 seconds. Repeat with remaining tortillas. They can also be wrapped in foil and heated in the oven.
• Add 2 or 3 catfish balls, depending on the size, to a tortilla, and slightly crush them. Some people tear them completely apart, it is up to you. Top with a little grated Jack cheese, chipotle cream sauce and slaw. Repeat with remaining tortillas and fillings. Arrange on a serving platter and enjoy with a nice cerveza.

AIR-FRIED CRISPY FISH PO' BOYS WITH CHIPOTLE SLAW

Steps:

• Coat an air fryer basket with cooking spray. Rinse fish fillets and pat dry with paper towels.
• Combine flour, black pepper, salt, and garlic powder in a shallow dish. Whisk egg and water together in a second shallow dish. Combine bread crumbs and cornmeal in a third shallow dish.
• Dip each fish fillet until fully coated in the flour mixture, then in the egg mixture, and finally in the bread crumb mixture. Spray fillets with cooking spray and place in the prepared air fryer basket in a single layer, cooking in batches if necessary.
• Cook in the air fryer at 400 degrees F (200 degrees C) until breaded coating is browned and fish flakes easily when tested with a fork, 6 to 10 minutes.
• Meanwhile, combine sour cream, mayonnaise, lime juice, salt, and dried chipotle pepper in a medium bowl. Add coleslaw mix and cilantro; toss to coat.
• Serve fish fillets in hoagie rolls. Top with chipotle slaw and queso fresco and serve with lime wedges.