Pan-Fried Catfish with Arugula-Orange Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve with: Texmati rice pilaf tossed with toasted pecans, and broccoli florets sautéed with sliced garlic. Ingredients:
8 cups arugula |
2 large seedless oranges, peeled, thinly sliced |
2/3 cup halved thinly sliced red onion |
1/2 cup orange juice |
2 tablespoons olive oil |
2 pinches of cayenne pepper, divided |
1/2 cup yellow cornmeal |
1 teaspoon salt |
1/2 teaspoon ground black pepper |
1 1/4 pounds catfish fillets |
1/3 cup vegetable oil |
Directions:
1. Combine arugula, oranges, and red onion in large bowl. Whisk together orange juice, olive oil, and 1 pinch of cayenne in small bowl. Season dressing to taste with salt and pepper.
2. Combine cornmeal, 1 teaspoon salt, 1/2 teaspoon pepper, and 1 pinch of cayenne in shallow dish. Rinse catfish; shake off excess water. Dredge catfish in cornmeal mixture; turn to coat evenly.
3. Heat vegetable oil in heavy large skillet over medium-high heat. Add catfish and cook until coating is golden brown and crispy and fish is opaque in center, about 2 1/2 minutes per side.
4. Drizzle dressing over salad. Divide salad equally among 4 plates; top with catfish and serve.
5. Market tip: To ensure that the fish is fresh, check for a firm texture, a moist appearance, and a mild odor. To store, fish should be tightly wrapped, refrigerated, and used within a day or two.
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