Cut catfish into 1 inch strips

Put fish in mixing bowl with milk, creole mustard, hot sauce, salt, and cayenne pepper. Stir thoroughly to combine. Refrigerate for one hour.

Meanwhile make the slaw by combining the chipotle pepper, mayonnaise, honey, and lime juice in a large mixing bowl. Stir well then add the shredded cabbage, red onions, green onions and stir thoroughly to combine. Add quarter teaspoon salt and refrigerate until ready to assemble tacos.

In a deep fryer heat oil to 350°F.

In a shallow bowl combine the flour, cornmeal, and essence. Dredge each piece in the flour mixture until well coated. Fry in hot oil until golden brown, about two minutes. Remove from oil and drain on paper lined plate.

Using tongs quickly dip the tortillas in hot oil until they begin to sizzle. Drain briefly on paper lined plates, then serve with the catfish and slaw divided evenly among the hot taco shells.

Recipe by emeril lagasse.