Louisiana Catfish, Shrimp and Jalapeno Slaw Recipe #338380
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!
25 min | 15 min prep
SERVES 4 -6
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
- 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.
- To make the slaw: Peel and chop the boiled shrimp. Mix with the slaw vegetables.
- 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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5 stars