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For the chipotle cream sauce: Put all the ingredients in a blender, except the heavy cream and salt and pepper.
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Blend well.
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Remove from the blender to a mixing bowl and slowly whisk in the heavy cream.
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All the cream may not be needed.
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The correct consistency, is like a crema.
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Add salt and pepper, to taste.
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Add more chipotle in adobo for more spice, if desired.
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Cover and refrigerate.
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For the slaw: Add the cabbages to a mixing bowl.
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Toss with the carrot, onion, cilantro, olive oil and lime juice, to taste.
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Season with salt and pepper, to taste.
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Mix well, cover and refrigerate.
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For the catfish balls: In a hot skillet, over medium heat, add the butter, onion, jalapeno, and garlic.
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As it is cooking, add a pinch of salt, cracked pepper, paprika and cumin.
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Saute until tender, about 3 to 4 minutes.
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Set aside to cool.
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Heat enough peanut oil in a deep-fryer or heavy-bottomed pot, to come halfway up the sides of the pot, to 350 degrees F.
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Remove any silver skin from the fillets.
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Pulse the catfish in the food processor until it is chopped, about 30 seconds.
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You don't want to puree the fish, just chop it into small chunks.
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Put the fish in a mixing bowl and add the cilantro, Creole mustard, eggs, Worcestershire sauce, mayonnaise and Jack cheese.
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Add the cooled onion mixture to the bowl along with another pinch of salt and pepper.
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Mix gently with a spoon, then gently mix in 1 cup of the panko bread crumbs.
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The consistency will still be wet, but still formable for the catfish balls.
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Put the remainder of the bread crumbs into a bowl.
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Scoop out the catfish mixture using a 2 tablespoon-size scoop and form into a ball shape.
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Don't make the catfish balls to be too big, they won't cook all the way through.
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Roll the balls in the panko bread crumbs, and refrigerate for 15 minutes.
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Carefully drop them into the hot oil and fry in batches of 5 or 6 depending on your fryer.
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Do not crowd.
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Fry the balls for about 3 to 4 minutes.
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They are done when they are slightly more than golden brown.
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Remove from the oil and let cool on a paper towel lined sheet pan.
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Check the first batch to make sure they are cooked through.
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Repeat the process with the remaining fish mixture.
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Remove the chipotle sauce and the slaw from the refrigerator and let stand at room temperature to remove some of the chill.
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Heat the tortillas.
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Stack 7 or 8 tortillas and wrap in a damp kitchen or paper towel and microwave for about 15 seconds.
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Repeat with remaining tortillas.
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They can also be wrapped in foil and heated in the oven.
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Add 2 or 3 catfish balls, depending on the size, to a tortilla, and slightly crush them.
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Some people tear them completely apart, it is up to you.
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Top with a little grated Jack cheese, chipotle cream sauce and slaw.
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Repeat with remaining tortillas and fillings.
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Arrange on a serving platter and enjoy with a nice cerveza.
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A viewer, who may not be a professional cook, provided this recipe.
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The Food Network Kitchens chefs cannot make representation as to the results.
