Catfish Tacos with Chipotle Slaw
I’m as intimidated about making fish tacos for California friends as they would be to make chili for me. But I’ve learned the rules: No baking the fish, no guacamole (makes the fish soggy), no flour tortillas (although there’s some dispute on that point)? And you should hear the unprintable things they say about versions that include mayonnaise! It just so happens that I agree on all those points, except for one, which my Cali-friends will discover when they read this: I have actually made pretty darn crisp catfish in the oven. When it’s just you alone in the kitchen, and you don’t feel like frying, I won’t judge.
Ingredients
Preparation
Step 1
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. Drain the cabbage.
Step 2
Lay out a couple of sheets of paper towels on your countertop. Transfer the cabbage to the 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. Transfer the cabbage to a small bowl and add the crema and adobo sauce.
Step 3
Season the catfish well on both sides with salt and pepper. 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.
Step 4
Line a plate with 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. 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.)
Step 5
While the fish is frying or baking, warm the tortillas (see page 85) and wrap in aluminum foil to keep warm.
Step 6
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.
