Louisiana Catfish, Shrimp and Jalapeno Slaw

Ingredients

For the Catfish

• 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

For the Dressing

• 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

For the Slaw

• 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. 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. 2

   To make the slaw: Peel and chop the boiled shrimp. Mix with the slaw vegetables.

3. 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.