Cornmeal-Crusted Catfish with Greens & Mustard Vinaigrette

Cornmeal-Crusted Catfish with Greens & Mustard Vinaigrette

Ingredients:

Vinaigrette:
1 T minced shallot
1 T red wine vinegar
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons drained capers
1 teaspoon honey or agave nectar
4 T 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

Directions:

For the vinaigrette:
Combine shallot and vinegar in small bowl. Let stand 10 minutes. Add next 3 ingredients; whisk. Gradually whisk in oils. Season vinaigrette to taste with salt and pepper.

For the greens:
Cut center stem from each leaf. Chop stems and leaves (about 1-inch square), keeping them separated. Melt butter in large skillet over medium heat. Add stem pieces and cook until softened, about 4 minutes. 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. Remove from heat and keep warm.

For the catfish:
Beat milk and egg in a rectangular shallow baking dish. Whisk next 5 ingredients in pie dish. Dip each fish fillet into egg mixture, coating both sides. Let excess drip off, then dip into cornmeal mixture, coating both sides. Place fillets on waxed paper. TIP: Can be made 2 hours ahead; chill.

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.

Divide fish among plates. Spoon greens onto plates and drizzle with vinaigrette.

Serves 4.

Nat's Notes:
1. The original recipe used 1 1/2 T of creole mustard, which I couldn't find, so I used a smaller amount of Dijon.
2. The original recipe also used a pound of collard greens instead of Swiss chard. I had chard on hand, which is why I chose to use it. If you use collards, discard the stems.
3. The restaurant this recipe was adapted from is the Hungry Mother in Cambridge, MA.

adapted from a restaurant recipe featured in Bon Appetit September 2009

30 Minutes and Under, Main Dish Seafood

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