Pan Fried Catfish Sandwich With Chipotle Lime Slaw Recipes

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PAN FRIED CATFISH



Pan Fried Catfish image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

4 (8-ounce) catfish fillets
1/2 cup yellow cornmeal
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon creole seasoning
1/2 teaspoon paprika
1/4 teaspoon ground black pepper
3/4 cup milk
6 tablespoons unsalted butter
Lemon wedges, for garnish

Steps:

  • Rinse the fillets and pat them dry with paper towels. Mix the cornmeal, flour, salt, creole seasoning, paprika, and pepper together in a shallow dish. Pour the milk into a second shallow dish. Dip the fillets into the milk and then into the cornmeal mixture, coating them well and shaking of any excess.
  • Heat 1/2 the butter in a large skillet over high heat, and fry 2 of the fillets for about 3 minutes on each side, or until the fish flakes easily when tested with a fork.
  • Transfer the fillets to a serving platter and keep warm. Repeat with remaining butter and fillets. Serve immediately, garnished with lemon wedges.

FRIED CATFISH TACOS WITH CHIPOTLE COLE SLAW



Fried Catfish Tacos With Chipotle Cole Slaw image

These are amazing! From CD Kitchen. A bit messy to prepare but totally worth it. I used catfish but I think a flakier white fish would be even better. I think the secret is the slaw. My husband who detested cole slaw now can't stop talking about how good these are and says he's "converted" to loving cole slaw. However I did use 6-8 tsp of the chipotle peppers in adobo sauce (found in a can for slightly over $1 in the mexican section at a regular grocery store) for extra heat since we both love spice. For the mayonnaise I used Marzetti's slaw dressing. I also added about 1/4 cup chopped cilantro since we love cilantro with everything. Before serving I lightly toasted some regular corn tortillas by placing them about 1 minute each side on an ungreased nonstick skillet on medium-high heat rather than using the "crispy corn" tortillas.

Provided by spicytunaroll

Categories     Mexican

Time 1h

Yield 8 tortillas, 4 serving(s)

Number Of Ingredients 19

2 (7 ounce) catfish fillets
1/4 cup milk
1/4 cup creole mustard
1 teaspoon hot sauce
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 cup flour
1/4 cup yellow cornmeal
1 tablespoon seasoning (like Old Bay or Creole)
6 cups vegetable oil, for deep-frying
2 teaspoons finely chopped chipotle chiles in adobo
1/2 cup mayonnaise
2 tablespoons honey
1 tablespoon lime juice
1/4 lb shredded white cabbage
1/4 lb shredded red cabbage
1/4 cup finely chopped red onion
1/4 cup chopped green onion
8 crispy corn tortillas

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.

Nutrition Facts : Calories 3403.5, Fat 347.3, SaturatedFat 46.2, Cholesterol 56.4, Sodium 950.1, Carbohydrate 62.4, Fiber 6.1, Sugar 14.2, Protein 22.9

CATFISH SANDWICH



Catfish Sandwich image

This tribute to a great Southern staple does fried catfish serious justice. A creative Cajun coleslaw tops perfectly fried fish for a sandwich you won't be able to get enough of. -Ann Baker, Texarkana, Texas

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 16

CAJUN COLESLAW:
3-3/4 cups coleslaw mix
1/2 cup mayonnaise
3 tablespoons seafood cocktail sauce
1/2 teaspoon Cajun seasoning
1/4 teaspoon seafood seasoning
SANDWICHES:
1/2 cup cornmeal
1/3 cup all-purpose flour
1 teaspoon salt
1 teaspoon Cajun seasoning
1/4 teaspoon seafood seasoning
2/3 cup buttermilk
4 catfish fillets (6 ounces each)
Oil for deep-fat frying
4 hoagie buns, split

Steps:

  • In a large bowl, toss the coleslaw ingredients; set aside., In a shallow bowl, combine the cornmeal, flour, salt, Cajun seasoning and seafood seasoning. Place buttermilk in another shallow bowl. Dip fish in buttermilk, then coat with cornmeal mixture., In an electric skillet, heat 1/4 in. of oil to 375°. Cook fillets for 2-3 minutes on each side or until fish flakes easily with a fork. Drain on paper towels. , Place fish and coleslaw on bun bottoms; replace bun tops.

Nutrition Facts : Calories 879 calories, Fat 57g fat (8g saturated fat), Cholesterol 91mg cholesterol, Sodium 1283mg sodium, Carbohydrate 53g carbohydrate (9g sugars, Fiber 3g fiber), Protein 37g protein.

FRIED CATFISH TACOS WITH CHIPOTLE COLE SLAW - EMERIL LAGASSE



Fried Catfish Tacos With Chipotle Cole Slaw - Emeril Lagasse image

Courtesy of Emeril Lagasse. (I'm hoping these are a great substitute for my favorite "Spicy Catfish Tacos" from Agua Verde!) PREP TIME INCLUDES MARINADE.

Provided by rickoholic83

Categories     Catfish

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 19

16 ounces catfish fillets
1/4 cup milk
1/4 cup creole mustard
1 teaspoon hot sauce
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 cup flour
1/4 cup yellow cornmeal
1 tablespoon creole seasoning
vegetable oil, for deep-frying
8 corn tortillas
2 teaspoons chipotle chiles in adobo, finely chopped
1/2 cup mayonnaise
2 tablespoons honey
1 tablespoon lime juice
1 cup white cabbage, shredded
1 cup red cabbage, shredded
1/4 cup red onion, finely chopped
1/4 cup green onion, chopped

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.

CRISPY PAN-FRIED CATFISH WITH HOT SLAW



Crispy Pan-Fried Catfish with Hot Slaw image

Frying fish in peanut oil (like using lard for fried chicken) gives catfish the crispiest, least greasy coating imaginable.

Yield serves 4

Number Of Ingredients 21

4 catfish fillets (1 1/2 pounds total)
1 cup buttermilk
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
1 cup fine white cornmeal
Pinch of cayenne, or to taste
Peanut oil, for frying
Lemon wedges
Hot Slaw (recipe follows)
1 medium head of red cabbage, cored and thinly sliced (about 16 cups)
Juice of 1 lemon
Juice of 1 lime
1 1/2 teaspoons raw cane sugar (white may be substituted)
2 teaspoons kosher salt, or more to taste
2 small serrano chile peppers, finely chopped (seeds removed if less heat is desired)
1 large red onion, cut in half and sliced lengthwise into 1/4-inch-wide slices
1 garlic clove, smashed and peeled
1 tablespoon expeller-pressed vegetable oil
4 tablespoons (1/2 stick) unsalted butter
2 bunches fresh cilantro, coarsely chopped (cup)
(serves 4 with leftovers)

Steps:

  • Cut the catfish fillets in half lengthwise, and then cut each half diagonally into 2 or 3 long pieces. Pour the buttermilk into a wide, shallow bowl and season it with 1/2 teaspoon salt and some black pepper. Marinate the catfish in the buttermilk at room temperature for 1 hour.
  • In another wide, shallow bowl, combine the flour, cornmeal, 1 teaspoon salt, the cayenne, and black pepper to taste.
  • Drain the catfish in a colander, and lay the pieces on a plate. Season them with 1/2 teaspoon salt. Pour about 1 inch of peanut oil into a deep cast-iron skillet and heat it to 350°F over medium heat. In batches, roll the catfish pieces in the flour mixture and gently lay them in the hot oil, being careful not to crowd the pan. Cook for about 4 minutes, until golden brown, and then gently flip; cook for 3 minutes or so. When the pieces are evenly crisp and golden brown, transfer them to a clean brown paper bag to drain. Repeat until all the catfish has been fried. Serve with lemon wedges and hot slaw.
  • In a medium bowl, combine the cabbage with the lemon and lime juices, sugar, salt, and serrano chile. Let marinate for at least 15 and up to 30 minutes.
  • In a large sauté pan over medium-high heat, sauté the onion and garlic in the oil for 2 to 3 minutes, until fragrant and just starting to color. Raise the heat to high, add the cabbage mixture, and toss until very hot but still crisp, 2 to 3 minutes. Remove the pan from the heat and add the butter and cilantro, tossing well to combine. Taste and season with salt if necessary. Serve hot.

AIR-FRIED CRISPY FISH PO' BOYS WITH CHIPOTLE SLAW



Air-Fried Crispy Fish Po' Boys with Chipotle Slaw image

Serve these New Orleans-inspired famous 'po-boy' sandwiches for lunch or dinner and enjoy crispy air-fried white fish topped with chipotle coleslaw served on toasted hoagie rolls.

Provided by Allrecipes

Categories     Seafood     Fish

Time 30m

Yield 4

Number Of Ingredients 20

cooking spray
4 (4 ounce) fillets white fish, about 1/2- to 1-inch thick
¼ cup all-purpose flour
½ teaspoon ground black pepper
¼ teaspoon salt
¼ teaspoon garlic powder
1 egg
1 tablespoon water
½ cup panko bread crumbs
¼ cup cornmeal
⅓ cup sour cream
¼ cup mayonnaise
1 tablespoon fresh lime juice
¼ teaspoon salt
¼ teaspoon ground dried chipotle pepper
3 cups shredded cabbage with carrot (coleslaw mix)
¼ cup chopped fresh cilantro
4 hoagie rolls, split lengthwise and toasted
2 tablespoons crumbled queso fresco
4 lime wedges

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.

Nutrition Facts : Calories 898.7 calories, Carbohydrate 106.1 g, Cholesterol 145.2 mg, Fat 34 g, Fiber 7 g, Protein 45.3 g, SaturatedFat 8.1 g, Sodium 1312.4 mg, Sugar 6.6 g

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