Southern-Style Fish Tacos with Crunchy Slaw and Chipotle Mayo

Name: Southern-Style Fish Tacos with Crunchy Slaw and Chipotle Mayo
Yield: makes 8 tacos
Ingredients: 2 tablespoons freshly squeezed lime juice; 1 tablespoon canola oil; 1 tablespoon honey; Kosher salt; 1 cup finely shredded green cabbage; 1 cup finely shredded red cabbage; 1/2 small red onion, minced; 1 small jalapeño, seeds and veins removed, minced; 2 tablespoons finely chopped fresh cilantro; 1 cup mayonnaise; 1 chipotle pepper packed in adobo sauce; 2 teaspoons adobo sauce; 2 teaspoons honey; Peanut oil, for frying; Two 6-ounce catfish fillets; Kosher salt and freshly ground black pepper; 1 cup buttermilk; 1 egg, beaten; 2 tablespoons hot sauce, preferably Tabasco; 1/2 cup yellow cornmeal; 1/2 cup all-purpose flour; 1 teaspoon garlic powder; 1/2 teaspoon cayenne pepper; 8 corn tortillas; Lime wedges, for garnish; Fresh cilantro sprigs, for garnish

December 14, 2011

GINA Fish tacos—you gotta love them. But of course seafood has always been my thing. The key to this dish lies in the freshness of your coleslaw. You can always use store-bought, but our recipe is so quick, and making it fresh adds a crispness that I’m not too sure store-bought can provide. Also, the jalapeño pepper in the slaw, combined with the chipotle mayo, makes our slaw smoky and spicy! I think catfish works better than other fish, because it has a good way of standing up to the heat of the frying pan . . . plus, I just love the flavor. This may be because our family had a tradition of eating catfish every Friday night for dinner. (We were probably making fish tacos before they got a fancy reputation.) And I have this thing about wraps—because you can pile everything into them and then just munch it down.

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