© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: ratherbeswimmin'
In Pastry Queen Parties by Rebecca Rather.
12 large catfish fillets — or other white fish fillets
¼ cup cajun seasoning, such as Paul Prudhomme's Seafood Magic
2 7 ounce cans chipotle chiles in adobo, reserve 2 whole chiles for the mayo recipe
¼ cup fresh lemon juice
1 cup olive oil
24 medium corn tortillas or small flour tortillas
1 head cabbage, thinly sliced, red or green
2 large limes, cut into wedges
For the chipotle Mayonnaise:
2 cups mayonnaise
2 chipotle chiles
3 tablespoons freshly squeezed lime juice
1 tablespoon creole mustard
1 ½ teaspoons kosher salt
Marinate the fish — pat the fillets dry and spread them in 1 layer on a rimmed 13 inch by 18 inch baking sheet (they can be close together but not overlapping). Liberally sprinkle cajun seasoning on both sides of the fillets. Purée the chipotle peppers (minus the 2 reserved chiles) and their sauce in the work bowl of a food processor fitted with the metal blade. Add the lemon juice and olive oil and pulse a few times until the mixture is combined. Pour the mixture over the seasoned catfish. Cover the fish with plastic wrap and refrigerate for at least 6 hours or overnight.
Preheat the oven to 350°F.
Bake until the fish begins to flake when pulled apart with a fork, about 20 to 25 minutes; keep warm.
Make the mayonnaise: whirl the mayonnaise, 2 reserved chipotle chiles, lime juice, creole mustard, and salt in the work bowl of a food processor fitted with the metal blade until blended. Scrape into a small bowl and refrigerate until ready to serve.
To serve: use a spatula to cut the fish into manageable portions and leave them on the baking sheet so guests can serve themselves. Set out warm tortillas, sliced cabbage, chipotle mayo, and lime wedges, allowing guests to custom-build their own tacos.