Cornmeal-Crusted Catfish with Greens and Mustard Vinaigrette

Ingredients

Vinaigrette

  • 1 tablespoon minced shallot
  • 1 tablespoon red wine vinegar
  • 1 1/2 teaspoons Dijon mustard
  • 1 1/2 teaspoons drained capers
  • 1 teaspoon honey or agave nectar
  • 4 tablespoon extra-virgin olive oil

Catfish

  • 1 cup whole milk
  • 1 large egg
  • 1 cup cornmeal
  • 2 tablespoons all purpose flour
  • 1 1/2 teaspoons coarse kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 4 6-to-7-ounce catfish fillets
  • 1/4 cup oil for frying

Greens

  • 1 large bunch Swiss chard
  • 1/4 cup (1/2 stick) butter
  • 1 large garlic clove, thinly sliced
  • 4 teaspoons fresh lemon juice

Preparation

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