Pan-Fried Catfish Salad with Andouille Vinaigrette and Crispy Potatoes

FM Staff

YIELD: 24 servings

Catfish:
2 lbs. masa
2 Tbsps. salt
4 tsps. pepper
9 lbs. catfish fillets (6 oz. each)
Sweet butter, as needed
Canola oil, as needed

Vinaigrette: (yield: 1 1/2 qts.)
12 oz. andouille sausage, finely diced
1/2 cup shallots
2 Tbsps. garlic, minced
2 tsps. dry mustard
1 tsp. thyme leaves
1 tsp. cumin
1/2 tsp. cinnamon
1/2 tsp. cloves
1 cup cider vinegar
1/2 cup honey
2 cups canola oil
4-6 Tbsps. parsley, chopped
Salt and pepper, as needed

Salad:
3 gals. mixed greens
192 ea. criss-cross potatoes
4 lbs. gold tomatoes, cut into wedges

1. For the catfish: Mix masa with salt and pepper. In a shallow hotel pan, dredge catfish fillets in the seasoned masa. Place coated fillets on a parchment-lined sheet pan. Heat butter and oil in skillet. Cook fillets 3-4 minutes per side. Drain and keep warm.

2. For the vinaigrette: In a skillet, sautè sausage until brown. Add shallots, garlic, dry mustard, thyme, cumin, cinnamon and cloves and sautè 1-2 minutes. Add vinegar and honey and whisk well. Transfer mixture to a bowl and let cool 15-20 minutes. Whisk in oil and add parsley and salt and pepper to taste.

3. For the salad assembly: In a bowl, toss lettuces with 11/2 cups of vinaigrette; set aside remainder of vinaigrette. Rim each plate with 8 crispy potatoes. Mound 2 cups greens in center and top with hot catfish fillet. Drizzle fish with 3 Tbsps. remaining vinaigrette and garnish each salad with 3 gold tomato wedges.

Recipe from Executive Chef Sylvia Oliveira, Carlson Company, Minneapolis, MN (Bon Appetit).
Photo from The Catfish Institute.