Louisiana Catfish, Shrimp and Jalapeno Slaw

Timothy J Higgins Eva's Note:

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!

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

For the Catfish

• 1 cup flour
• 1 cup white cornmeal
• 4 -6 ounces catfish fillets
• 1⁄8; teaspoon salt
• ½ teaspoon black pepper
• ¼ 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. 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. To make the slaw: Peel and chop the boiled shrimp. Mix with the slaw vegetables.
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.