(Prep time: 30-minutes; Cook time: 15 min.)
1 lb. Crappie Filets
Chipotle Mayo - ingredients and recipe below
1/4 cup peanut oil (or vegetable oil)
½ cup mayonnaise
2 tbsp chipotle peppers with abdobo sauce -(1 pepper minced w/sauce)
1 clove garlic minced
1 wedge of lime
1 cup green cabbage thinly sliced
½ cup red cabbage thinly sliced
1 tsp salt
1 cup flour
1 cup breadcrumbs
Start by preparing the chipotle mayo. In a glass dish, wisk the mayo, minced garlic, minced chipotle pepper with sauce, and juice from lime. This is a topping, so if you don't like spicy, feel free to eliminate or replace with your favorite sauce.
Next, prepare the slaw by thinly slicing about a quarter head of a green cabbage and about a quarter head of a red cabbage and tossing together (make sure to core cabbage first). You can simplify by buying a bag of shredded cabbage.
Pour peanut oil in cast iron 12 in. skillet or fry pan and pre-heat on stovetop over medium heat to about 350 degrees
To prepare the crappie for frying, set up with 3 shallow dishes. The first dish will contain flour, the second will contain the egg (scrambled) and salt, and the third will contain breadcrumbs. We used a mixture of regular and Panko breadcrumbs.
Dredge one crappie filet in flour, covering both sides. Using a fork, transfer to the egg, flip to cover both sides, then transfer to the breadcrubms and cover both sides. Place the breaded filet on a cutting board or wax paper. Repeat until all filets are floured, egg washed and breaded.
Place 3-4 breaded filets in the preheated oil and fry about 3 minutes on each side, depending on the thickness of the filet. Transfer to wire rack or plate with paper towel (to absorb excess oil). Repeat until all filets are finished.
Assemble your taco! Warm each corn tortilla on a small skillet for about 30 seconds on each side. Place fried crappie filet on the tortilla then add the desired amount of slaw, chipotle mayo and avacado. Add a sqeeze of lime over the top. Enjoy.