Fried Catfish Taco With Chipotle Slaw Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 1/2 tablespoons paprika

1 tablespoon dried leaf oregano

1/4 pound shredded white cabbage (about 1 cup)

1/4 cup finely chopped red onions

1 tablespoon dried thyme

1/4 teaspoon cayenne pepper

1 tablespoon cayenne pepper

1/2 cup flour

1/2 cup mayonnaise

1/4 cup Creole mustard

1 tablespoon lime juice

2 tablespoons honey

1 tablespoon onion powder

1 tablespoon Essence, recipe follows

1 tablespoon black pepper

2 tablespoons garlic powder

2 (6 to 8-ounce) catfish filets

1/4 cup yellow cornmeal

1/4 pound shredded red cabbage (about 1 cup)

2 tablespoons salt

3/4 teaspoon salt

2 teaspoons finely chopped chipotle pepper in adobo sauce (wear gloves please!)

1 teaspoon hot sauce

1/4 cup milk

8 crispy corn tortillas

1/4 cup chopped green onions

4 to 6 cups vegetable oil for deep-frying

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