Cook the Book: Catfish Tacos with Chipotle Slaw

Name: Cook the Book: Catfish Tacos with Chipotle Slaw
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 1
Cuisine: Mexican
Ingredients: 1 teaspoon adobo sauce (from canned chipotle in adobo) or 1/2 teaspoon ground chipotle chile; 1 serving Freshly ground black pepper; 1 serving Canola oil, for frying; 170 grams catfish fillet, cut crosswise into 2-inch strips; 1 teaspoon kosher or coarse sea salt, plus more to taste; 3 corn tortillas; 1 egg; 1 lime, cut into quarters; 2 Tbsps Mexican crema or sour cream; 118 milliliters Japanese-style panko; 237 milliliters shredded red cabbage (about 1/4 small head); 59 milliliters salsa verde or other tangy salsa

Cook the Book: Catfish Tacos with Chipotle Slaw might be just the main course you are searching for. This pescatarian recipe serves 1. One serving contains 667 calories, 45g of protein, and 21g of fat. From preparation to the plate, this recipe takes around 45 minutes. A mixture of adobo sauce, egg, panko, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the coarse sea salt you could follow this main course with the Chocolate-Almond Bark with Sea Salt as a dessert. It is perfect for The Fourth Of July. This recipe is typical of Mexican cuisine.

Instructions

Toss the cabbage and salt in a colander set over a plate or baking sheet, put a plate directly on the cabbage, and weight it down with a heavy object, such as a large can of tomatoes or beans, for at least 30 minutes.

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Tomato

Cabbage

Beans

Salt

Equipment you will use

Baking Sheet

Colander

Drain the cabbage.

Ingredients you will need

Cabbage

Lay out a couple of sheets of paper towels on your countertop.

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Paper Towels

Transfer the cabbage to the paper towels.

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Cabbage

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Paper Towels

Roll up the paper towels and, holding it above a bowl, use your hands to squeeze the extra moisture out of the cabbage.

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Cabbage

Roll

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Paper Towels

Bowl

Transfer the cabbage to a small bowl and add the crema and adobo sauce.

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Adobo Sauce

Cabbage

Mexican Crema

Equipment you will use

Bowl

Season the catfish well on both sides with salt and pepper.

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Salt And Pepper

Catfish

Whisk the egg in a medium bowl until just combined; spread the panko on a plate. Dredge each piece of catfish first in the egg, then in the panko, packing the panko lightly onto the fish with your hands to get it to stick.

Ingredients you will need

Catfish

Spread

Panko

Fish

Egg

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Whisk

Bowl

Line a plate with paper towels.

Equipment you will use

Paper Towels

Pour enough canola oil into a large cast-iron skillet to come to a depth of 1/2 inch and turn the heat to medium-high. When the oil starts to shimmer, add the fish and fry without turning until the panko crumbs are a deep golden brown, 2 to 4 minutes. Turn and fry until golden brown on the other side, another 2 to 4 minutes.

Ingredients you will need

Cooking Oil

Panko

Fish

Equipment you will use

Frying Pan

Transfer the fish to the paper towel–lined plate. (Alternatively, preheat the oven to 425°F. After coating the fish, transfer it to a small rack set on a baking sheet and bake for 10 to 12 minutes, or until lightly golden brown and crisp.)

Ingredients you will need

Fish

Equipment you will use

Baking Sheet

Paper Towels

Oven

While the fish is frying or baking, warm the tortillas and wrap in aluminum foil to keep warm.

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Wrap

Fish

Equipment you will use

Aluminum Foil

To make the tacos, lay the tortillas out on a plate. Divide the fish strips among the tortillas. Top with the chipotle slaw, salsa verde, a squeeze of lime, and cilantro, and eat.

Ingredients you will need

Salsa Verde

Tortilla

Chipotle Chiles

Cilantro

Fish

Lime

Equipment

Ingredients

Servings:

1teaspoon

adobo sauce (from canned chipotle in adobo) or 1/2 teaspoon ground chipotle chile 1serving

Freshly ground black pepper 1serving

Canola oil, for frying 170grams

catfish fillet, cut crosswise into 2-inch strips 1teaspoon

kosher or coarse sea salt, plus more to taste 3

corn tortillas 1

egg 1

lime, cut into quarters 2Tbsps

Mexican crema or sour cream 118milliliters

Japanese-style panko 237milliliters

shredded red cabbage (about 1/4 small head)59milliliters

salsa verde or other tangy salsa

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Catfish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Thrive Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 15 dollars per bottle.