The Art of Creating the Perfect Chipotle Lime Slaw

As I begin to prepare this fantastic slaw, I'm thinking about how it's going to complement my catfish fillets. I've dredged them in basically everything I have in the fridge and pantry, and now it's time to add some flavor. I'm talking about a mix of onions - red onions, green onions, and red bells - as well as cabbage. This is going to be a slaw that's going to give these catfish fillets a nice crunch, a stickiness that's just right. No flaking and falling off here.

I'm using a combination of ingredients to create this slaw. I've got some onions, of course, but I also have some cabbage, red bells, green onions, and a little bit of cilantro. The chipotle pepper is a key ingredient in this slaw. It adds a nice smoky flavor that complements the other ingredients perfectly. I'm using it to give my slaw a nice kick, something that's going to make people take notice.

Now, let's talk about the adobo sauce that comes with the chipotles. This is a type of sauce made from tomatoes and vinegar. It's used to preserve the chipotle peppers by smoking them and then reconstituting them in this spicy sauce. I'm using it to give my slaw a lot of flavor, a tanginess that complements the other ingredients perfectly.

To make this slaw, I'm mixing together some sour cream, mayonnaise, lime juice, vinegar, salt, pepper, sugar, and chipotle peppers in adobo sauce. The idea is to get all these flavors together to create something truly special. I'm using a microplane to grate some lime zest onto the slaw mixture, which adds a nice citrusy flavor. I'm also adding some white vinegar to give it a bit of acidity, something that's going to make this slaw pop.

Now that my slaw is ready, let me pour it over the catfish fillets and pop them in the cast iron skillet. This is where the magic happens, folks. The cast iron skillet retains heat well, which is perfect for frying chicken and other foods. I'm only putting two fillets in at a time to prevent them from steam each other out. As they cook, I'll let them bubble over for a minute or so before turning them over.

Once the catfish fillets are golden brown on both sides, it's time to take them out of the skillet and assemble our sandwich. I'm using a Cuban roll, which is toasted with some butter to give it a nice crunch. Now, I just need to grab some of that chipotle lime slaw and throw it right on top of this beautiful catfish fillet.

Let me take a look at what we've got here. This is enough to feed three people, and one sandwich is definitely going to be more than enough. As I take my first bite, I'm blown away by the flavors in this dish. The chipotle lime slaw adds a nice crunch and a lot of flavor to the catfish fillets, which are perfectly cooked. This is truly a delicious combination, something that's going to make your taste buds do the happy dance.

As I continue to eat this sandwich, I realize just how much thought went into creating this dish. From the preparation of the slaw to the cooking of the catfish fillets, every step was deliberate and calculated to create something truly special. And it's a testament to the power of flavor combinations that can elevate even the most basic ingredients into something truly extraordinary.

So if you're looking for a new twist on traditional fish sandwich, look no further than this chipotle lime slaw recipe. It's a game-changer, folks, and I'm not kidding. The combination of flavors is truly unique, with the smoky heat of the chipotles perfectly balanced by the tangy creaminess of the sour cream. This is something you won't want to miss, trust me.

The final result is nothing short of amazing. A beautiful combination of textures and flavors that will leave your taste buds begging for more. I'm confident that this recipe will become a staple in your kitchen, a go-to dish when you need something delicious and satisfying. So go ahead, give it a try, and experience the magic of chipotle lime slaw for yourself.

As I sit down to enjoy my sandwich, I take a moment to appreciate just how much goes into creating this recipe. From the preparation of the ingredients to the cooking of the fillets, every step was deliberate and calculated to create something truly special. And it's a testament to the power of flavor combinations that can elevate even the most basic ingredients into something truly extraordinary.

Now, let me take another bite of this incredible sandwich and savor the flavors for a moment. The crunch of the slaw, the smokiness of the chipotles, the creaminess of the sour cream - it's all just so perfectly balanced. This is truly a dish that will make you want to come back for more.

And as I finish my sandwich, I realize that this recipe is not just about food - it's about experience. It's about creating moments that will stay with you forever, moments of joy and satisfaction that will leave you feeling fulfilled. And that's exactly what this chipotle lime slaw recipe delivers.

"WEBVTTKind: captionsLanguage: enit's my catfish sandwich with a chipotle lime slaw now what's gonna happen is i'm gonna get some flour over here on the first one a little bit of flour and check it out some chili powder and this is gonna be the beginning dredge this is what's to stick to the fish a little chili powder and a little black pepper okay this is what's going to have first contact with the fish secondly a little whole grain mustard and the whole grain mustard is going to go with a little beer a little nice uh rich beer you get that really great mustard flavor you get the richness of the beer you get the tanginess of the mustard the sweetness of the beer all these things going on killer watch this little trick right underneath the hand boom yahtzee okay there we go a little dark beer in there on that and then to make this whole uh this whole battering process go on a little panko breadcrumb here oh good i did have enough okay and these a japanese breadcrumb really light crunchy holds onto the fish really well doesn't get soggy it doesn't get matted and cakey taste some granulated garlic some paprika wow that's some good looking color on that huh i always keep some fresh ground black pepper off to the side nice helping of that some salt and there we are all three are ready to go look at the color coming out of that that'll really shine nice okay so we get all this separated the star of the show these beautiful catfish fillets nice and tender but firm not overly fishy in their taste i think they go great in gumbo jambalaya it's gonna work fantastic in the sandwich on this nice cuban roll i mean it's gonna be quite the presentation so we get this let me mix this up okay dredge this through here like that there's my tray now into the beer so the flour sticks to the fish now we get some of that great beer flavor and that mustard sticking to the flour and then boom into the panko over the top like that and i did not do my wet hand dry hand so as my son hunter would say i am now going to have uh hulk fingers they'll start building up that's all right i'm only doing four flights and what i'm going to do is set them on this rack and let them dry out a little bit what happens that helps the bread crumbs adhere you see i'm really packing it on there okay this is gonna let the bread crumbs adhere better so when i fry it up it's gonna give this nice crunchy stick to it kind of batter nobody flaking and falling off in this okay some onions red onions some green onions some red bells some nice cabbage and all this is going to go together for this fantastic slaw that's going to go on top of these catfish fillets that i have dredged in basically everything i have in the fridge and in the pantry all right get all this stuff done there we go now this is going to be the delicious chipotle lime slaw and this is going to uh marinate in the fridge for a little bit let me get this out of the way oh i got to get a little bit of cilantro down in there as well just get a little piece of this out just a touch now the chipotle pepper of course plays a nice piece in this and you know on gbb that i love my chipotle peppers but especially because when i'm thinking about being down in la manzanilla you know my chill spot just kind of goes hand in hand okay some mayo some sour cream and some chipotles in adobo oh one of my favorite things ever i'm not kidding you you know at chipotle uh being a smoked jalapeno pepper they had to have a way to preserve the pepper back in the day so they would smoke it they would dry it out well then they reconstitute it by making this adobo which is kind of like a spicy vinegar sauce made with tomatoes and oh it's so dynamite i mean it just goes hand in hand with all kinds of great mexican or southwestern food so half cup of the sour cream in my precise measuring techniques here on gbb okay let me get you a little salt actually a little pepper a little salt chipotles are a little small on this one so i'm just gonna kind of use two on this one chop it up i want to get as much of that sauce in there as i can okay and as i said that adobo's got the uh tomato sauce and vinegar a little bit of salt in there to kind of reconstitute them and preserve them okay so that's in now here we go microplane take the uh zester get some of the lime zest in there not going down too far just getting the top piece there and then taking and getting the juice the juice by itself just doesn't say lime enough now i'm going to put some lime juice and i'm going to put some white vinegar and why the white vinegar well you know the vinegar kind of gives that real distinctive flavor and says i am slaw and the uh and the lime juice has kind of the citrusy acidic side to it so a couple tablespoons of that and i think this will work out great okay and before i go any further let me get a little bit of sugar in there too kind of bringing all the all the flavors together okay so mix this up let this kind of uh hang out for a second and then i'll pour it on top of that slaw mixture and pop that in the fridge cast iron skillet's ready to go and we've only got about a quarter inch a little bit more of oil in there and these catfish fillets are ready to go downtown now these are going to go down i'm only going to put two in at a time even though the cast iron really retains heat well this is great for doing fried chicken by the way i don't want to put too much in at one time have them steam each other and lose some of the spreading so in nice and easy look at that about halfway up and another one that's a hearty portion a catfish i may say okay so we'll let that bubble over like that let's take a minute here and and turn these over and see if they're ready to go i don't want to mess with a lot actually i don't want to use tongs i want to use some kind of a spatula and see if this is ready to go over i really want to make sure that the the crust the crunch is really set up on that other side so let me take a look here all right that bad boy is ready to go over for sure there we go and over on this one nice golden brown look at that little cuban roll toasted it there with some butter actually grab some of this slaw throw that right on top of this this chipotle lime slaw that i made fantastic let me grab a chill look at that thing and what we're gonna look at this i just gotta check it i wanna see what it looks like from the side here it's enough to feed three people just one sandwich take a look at that let me get into a bite of this whoa hmm dynamite youit's my catfish sandwich with a chipotle lime slaw now what's gonna happen is i'm gonna get some flour over here on the first one a little bit of flour and check it out some chili powder and this is gonna be the beginning dredge this is what's to stick to the fish a little chili powder and a little black pepper okay this is what's going to have first contact with the fish secondly a little whole grain mustard and the whole grain mustard is going to go with a little beer a little nice uh rich beer you get that really great mustard flavor you get the richness of the beer you get the tanginess of the mustard the sweetness of the beer all these things going on killer watch this little trick right underneath the hand boom yahtzee okay there we go a little dark beer in there on that and then to make this whole uh this whole battering process go on a little panko breadcrumb here oh good i did have enough okay and these a japanese breadcrumb really light crunchy holds onto the fish really well doesn't get soggy it doesn't get matted and cakey taste some granulated garlic some paprika wow that's some good looking color on that huh i always keep some fresh ground black pepper off to the side nice helping of that some salt and there we are all three are ready to go look at the color coming out of that that'll really shine nice okay so we get all this separated the star of the show these beautiful catfish fillets nice and tender but firm not overly fishy in their taste i think they go great in gumbo jambalaya it's gonna work fantastic in the sandwich on this nice cuban roll i mean it's gonna be quite the presentation so we get this let me mix this up okay dredge this through here like that there's my tray now into the beer so the flour sticks to the fish now we get some of that great beer flavor and that mustard sticking to the flour and then boom into the panko over the top like that and i did not do my wet hand dry hand so as my son hunter would say i am now going to have uh hulk fingers they'll start building up that's all right i'm only doing four flights and what i'm going to do is set them on this rack and let them dry out a little bit what happens that helps the bread crumbs adhere you see i'm really packing it on there okay this is gonna let the bread crumbs adhere better so when i fry it up it's gonna give this nice crunchy stick to it kind of batter nobody flaking and falling off in this okay some onions red onions some green onions some red bells some nice cabbage and all this is going to go together for this fantastic slaw that's going to go on top of these catfish fillets that i have dredged in basically everything i have in the fridge and in the pantry all right get all this stuff done there we go now this is going to be the delicious chipotle lime slaw and this is going to uh marinate in the fridge for a little bit let me get this out of the way oh i got to get a little bit of cilantro down in there as well just get a little piece of this out just a touch now the chipotle pepper of course plays a nice piece in this and you know on gbb that i love my chipotle peppers but especially because when i'm thinking about being down in la manzanilla you know my chill spot just kind of goes hand in hand okay some mayo some sour cream and some chipotles in adobo oh one of my favorite things ever i'm not kidding you you know at chipotle uh being a smoked jalapeno pepper they had to have a way to preserve the pepper back in the day so they would smoke it they would dry it out well then they reconstitute it by making this adobo which is kind of like a spicy vinegar sauce made with tomatoes and oh it's so dynamite i mean it just goes hand in hand with all kinds of great mexican or southwestern food so half cup of the sour cream in my precise measuring techniques here on gbb okay let me get you a little salt actually a little pepper a little salt chipotles are a little small on this one so i'm just gonna kind of use two on this one chop it up i want to get as much of that sauce in there as i can okay and as i said that adobo's got the uh tomato sauce and vinegar a little bit of salt in there to kind of reconstitute them and preserve them okay so that's in now here we go microplane take the uh zester get some of the lime zest in there not going down too far just getting the top piece there and then taking and getting the juice the juice by itself just doesn't say lime enough now i'm going to put some lime juice and i'm going to put some white vinegar and why the white vinegar well you know the vinegar kind of gives that real distinctive flavor and says i am slaw and the uh and the lime juice has kind of the citrusy acidic side to it so a couple tablespoons of that and i think this will work out great okay and before i go any further let me get a little bit of sugar in there too kind of bringing all the all the flavors together okay so mix this up let this kind of uh hang out for a second and then i'll pour it on top of that slaw mixture and pop that in the fridge cast iron skillet's ready to go and we've only got about a quarter inch a little bit more of oil in there and these catfish fillets are ready to go downtown now these are going to go down i'm only going to put two in at a time even though the cast iron really retains heat well this is great for doing fried chicken by the way i don't want to put too much in at one time have them steam each other and lose some of the spreading so in nice and easy look at that about halfway up and another one that's a hearty portion a catfish i may say okay so we'll let that bubble over like that let's take a minute here and and turn these over and see if they're ready to go i don't want to mess with a lot actually i don't want to use tongs i want to use some kind of a spatula and see if this is ready to go over i really want to make sure that the the crust the crunch is really set up on that other side so let me take a look here all right that bad boy is ready to go over for sure there we go and over on this one nice golden brown look at that little cuban roll toasted it there with some butter actually grab some of this slaw throw that right on top of this this chipotle lime slaw that i made fantastic let me grab a chill look at that thing and what we're gonna look at this i just gotta check it i wanna see what it looks like from the side here it's enough to feed three people just one sandwich take a look at that let me get into a bite of this whoa hmm dynamite you\n"