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1
For the slaw: Whisk the lime juice, oil, honey, and salt together in a bowl.
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2
Add the green and red cabbage, red onion, jalapeno, and cilantro, and toss to combine.
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3
Cover with plastic wrap, and let the bowl chill in the fridge for 1 hour, so the flavors can develop.
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4
For the chipotle mayo: Blend the mayonnaise, chipotle pepper, adobo sauce, and honey in a food processor until smooth.
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5
Remove from processor, and set aside until ready to serve.
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6
For the catfish: Heat 2 inches of oil in a Dutch oven to 375 degrees F. (For tips on deep-frying, see page 19.)
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7
Slice the catfish into 1-inch-thick fingers on a diagonal, and season with salt and pepper.
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8
Whisk together the buttermilk, egg, and hot sauce on a rimmed plate.
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9
Stir together the cornmeal, flour, garlic powder, and cayenne pepper on another rimmed plate, and season with salt and pepper.
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10
Working in batches, dip the catfish into the buttermilk batter, then dredge it through the cornmeal mixture, shaking off the excess.
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11
When the oil is hot, gently drop the catfish into the Dutch oven and fry until golden brown, working in batches, about 2 to 3 minutes per batch.
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12
Remove to a paper-towel-lined sheet tray when done, and immediately season with salt and pepper.
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13
Place the tortillas on a plate, and wrap the plate with damp paper towels.
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14
Microwave on high for 45 seconds.
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15
(Alternatively, if you have a gas stove, turn the heat to medium and place a corn tortilla directly over the flame, to toast for about 15 seconds on each side.
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16
This will soften the tortilla and give it a delicious smoky flavor.)
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17
To assemble the tacos, place a generous portion of fried catfish onto the center of a warmed tortilla.
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18
Top with the crunchy slaw, and top with chipotle mayonnaise.
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19
Garnish with lime wedges and cilantro.
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20
Preheat a grill or grill pan to medium-high heat.
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21
Slice the catfish into 1-inch-thick fingers on the diagonal.
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22
Brush with a few tablespoons olive oil on each side, and season with salt and pepper.
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23
Grill the catfish 2 to 3 minutes per side.
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24
Assemble the tacos as directed.
