Quoted message said:Hello everyone,
My Mother's birthday is next week & she has a thing for fish tacos.
Personally i've never had one, but i've been googling recipes & there
are a wide range out there. Best fish for the job? Sauce?
Accompaniments? I think she has said in the past something about a
coleslaw type garnish? None of the recipes i've found so far have
said anything about that! lol Also, does anyone have a favored
guacamole recipe? We're originally from Phoenix, so we cook, eat, a
lot of mexican influenced foods. TIA for any suggestions or help!
Sorry I don't have a recipe to offer, but I never write them down as
I make them. We're big on experimenting. Some of them actually work!
🙂
Brandy (transplanted to N. Idaho from the Southwest & FREEZING!)
Fish tacos are great and as you said there numerous recipes all over.
the best fish tacos i have had though were in cozemel followed by this
little fish taco stand on the north shore, ohau
Since you are from the SW, i thought i would post this one.
Grizzman
PS i personally prefer the soft corn tortillas instead of the crispy
ones. also you make bake the tortilla if you think there is already too
much fried food in this recipe
Fried Catfish Taco with Chipotle Slaw
Yield: 4 servings
2 (6 to 8-ounce) catfish filets
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 Essence, recipe follows
4 to 6 cups vegetable oil for deep-frying
2 teaspoons finely chopped chipotle pepper in adobo sauce
1/2 cup mayonnaise
2 tablespoons honey
1 tablespoon lime juice
1/4 pound shredded white cabbage (about 1 cup)
1/4 pound shredded red cabbage (about 1 cup)
1/4 cup finely chopped red onions
1/4 cup chopped green onions
8 crispy corn tortillas
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 Essence.
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.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or
container.
Yield: about 2/3 cup
