Louisiana Catfish, Shrimp and Jalapeno Slaw |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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The only way to eat catfish is farm raised, unless you want to glow in the dark! This is truly outstanding if you like catfish and slaw! Ingredients:
1 cup flour |
1 cup white cornmeal |
4 -6 ounces catfish fillets |
1/8 teaspoon salt |
1/2 teaspoon black pepper |
1/4 cup vegetable oil |
2 tablespoons seeded minced jalapenos |
2 tablespoons red wine vinegar |
1 tablespoon lemon juice |
1 teaspoon dijon mustard |
1 teaspoon chopped capers |
1 egg yolk |
1/8 teaspoon salt |
1/8 teaspoon black pepper |
1 pinch cayenne pepper |
1 lb boiled shrimp |
1 cup mirliton, cut into matchsticks |
1 cup kohlrabi, sliced |
1 cup scallion, julienned |
1 cup fresh turnip, julienned |
1 cup chopped spinach |
1 cup sliced fresh chili pepper |
Directions:
1. Mix flour and cornmeal in a large bowl. Sprinkle the catfish with salt, pepper and some cayenne. Then coat with flour mixture. In a large pan saute' over medium heat for abouth 4 minutes on each side.
2. To make the slaw: Peel and chop the boiled shrimp. Mix with the slaw vegetables.
3. For the dressing: Mix everything together except for the oil. Whisk in the oil slowly so that it will emulsify. Mix the slaw with the dressing, and serve with the catfish.
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