In our interview with client of the month, John Stathas noted how adjusting his approach to food was a game-changer. We asked John for one of his favorite recipes and here’s what he delivered.
Catfish Tacos with Chipotle Slaw
(Recipe is for two people adjust as needed)
1 tsp minced chipotle pepper in adobo sauce
¼ cup mayonnnaise
1 tbsp honey
2 tsp fresh lime juice
Salt and ground black pepper
1 cup very thinly sliced white cabbage
1 cup very thinly sliced red cabbage
1 green onion thinly sliced (white and tender green parts
1 large egg
2 tsp hot sauce1 cup panko bread crumbs
¼ cup all-purpose flour
8-10 oz catfish (or cod or tilapia) fillets
½ cup vegetable oil
4-5 flour tortillas
- In large bowl, combine the chipotle, mayo, honey, lime juice,¼ tsp salt, and a few grinds of pepper and mix well. Add both cabbages and the green onion and toss and stir to combine and coat the vegetables well with the chipotle mayo. Set aside.
- In a large, shallow bowl, whisk together the egg with a splash of water, pinch of salt, and the hot sauce. Pour the panko and flour onto two separate large plates. Pat the fish fillets dry and sprinkle all over with salt and pepper.
- Dredge the fish in the flour and knock off the excess. Dip the fish into the egg to coat it completely and then coat it with panko. Place on a platter as they are breaded.
- Heat a 12-inch skillet over medium high heat and add vegetable oil. When the oil shimmers and is very hot, place the fish into the pan and brown it on one side for about 3 minutes. Turn and brown the other side for about another 3 minutes. Transfer the fish to paper towels to drain.
- Pour off the oil in the pan and return the pan to the heat. Dump the slaw mixture into the pan and toss it for about a minute to warm it up. Don’t cook it so long that it completely wilts. You want it to have a little crunch. Return the slaw to the bowl so it doesn’t overlook.
- Warm the tortillas. Lay the fish down the center of the tortillas and top it with slaw. Wrap in the sides and enjoy.
