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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Using a sharp knife, cut the catfish filets into 1-inch thick strips on the diagonal. | 2. 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. | 3. Meanwhile, make the Chipotle Slaw by combining the chipotle pepper, mayonnaise, honey and lime juice in a large mixing bowl. | 4. Stir well, then add the shredded cabbage, red onions, green onions and stir to thoroughly combine. | 5. Season with the remaining 1/4 teaspoon of salt, and refrigerate until ready to assemble the tacos. | 6. Heat the vegetable oil in a large cast-iron skillet or a deep fryer until a thermometer registers 350 degrees F. | 7. 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. | 8. Using tongs, quickly dip the corn tortillas in the hot oil until they begin to sizzle. | 9. Transfer to paper-lined plates to drain briefly, then serve, with the catfish and slaw divided among the hot taco shells. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
catfish fillet	2			806.9352	0.0	179.5204	4.5333
milk	1/4	cup		37.21	2.9158	1.9215	1.9947
creole mustard	1/4	cup		806.9352	0.0	179.5204	4.5333
sauce	1	teaspoon		9.85	0.27399999999999997	0.5165	0.746
salt	3/4	teaspoon		-	-	-	-
cayenne pepper	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
yellow cornmeal	1/4	cup		101.87	21.4354	2.5254	1.037
seasoning	1	tablespoon		0.0	0.0	0.0	0.0
vegetable oil	6	cups		11274.96	0.0	0.0	1308.0
chipotle chile adobo	2	teaspoons	chopped	806.9352	0.0	179.5204	4.5333
mayonnaise	1/2	cup		418.76	0.0	0.4292	46.4
honey	2	tablespoons		-	-	-	-
lime juice	1	tablespoon		3.7812	1.2735	0.0635	0.0106
white cabbage	1/4	lb	shredded	806.9352	0.0	179.5204	4.5333
red cabbage	1/4	lb	shredded	35.1535	8.3574	1.6216	0.1814
red onion	1/4	cup	chopped	16.0	3.736	0.44	0.04
green onion	1/4	cup	chopped	4.7925	1.0188	0.1722	0.0834
corn tortilla	8			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.