Cornmeal-Crusted Catfish with Collards and Creole Mustard Vinaigrette
Sue Byrom
ingredients
- Vinaigrette: 1 T. minced shallot
- 1 T. red wine vinegar
- 1 1/2 T. Creole mustard
- 1 1/2 t. drained capers
- 1 t. honey
- 2 T. canola oil
- 2 T. extra-virgin olive oil
- Catfish: 1 cup whole milk
- 1 large egg
- 1 cup cornmeal
- 2 T. all purpose flour
- 1 1/2 t. coarse kosher salt
- 1/2 t. freshly ground black pepper
- 1/2 t. cayenne pepper
- 4 6- to 7-ounce catfish fillets
- Collard Greens: 1 pound collard greens
- 1/4 cup (1/2 stick) butter
- 1 large garlic clove, thinly sliced
- 4 t. fresh lemon juice
- 1/4 cup canola oil
directions
- 1
FOR VINAIGRETTE: Combine shallot and vinegar in small bowl. Let stand 10 minutes. Add next 3 ingredients; whisk. Gradually whisk in both oils. Season vinaigrette to taste with salt and pepper.
- 2
FOR CATFISH: Beat milk and egg in 11x7x2-inch glass baking dish. Whisk next 5 ingredients in pie dish. Arrange fish in single layer in egg mixture; turn to coat. Dip each fillet into cornmeal mixture to coat on both sides. Place fillets on waxed paper. DO AHEAD Can be made 2 hours ahead; chill.
- 3
FOR COLLARD GREENS: Cut center stem from each collard leaf; discard stems. Cut leaves into 1-inch squares. Blanch leaves in large pot of boiling salted water until just tender, about 3 minutes. Drain well; squeeze dry.
- 4
Melt butter in large skillet over medium heat. Add garlic and stir until fragrant, about 30 seconds. Add greens and toss until coated and heated through, about 2 minutes. Mix in lemon juice and season with salt and pepper. Keep warm.
- 5
Preheat oven to 300°F. Place rimmed baking sheet in oven. Heat oil in heavy large skillet over medium-high heat. Add 2 fillets. Cook until just opaque in center and crisp and golden on outside, about 4 minutes per side. Transfer to baking sheet in oven to keep warm. Repeat with remaining fillets.
Source: Sue Byrom
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