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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Combine arugula, oranges, and red onion in large bowl. Whisk together
orange juice, olive oil, and 1 pinch of cayenne in small bowl. Season
dressing to taste with salt and pepper.
Combine cornmeal, 1 teaspoon salt, 1/2 teaspoon pepper, and 1 pinch of
cayenne in shallow dish. Rinse catfish; shake off excess water. Dredge
catfish in cornmeal mixture; turn to coat evenly.
Heat vegetable oil in heavy large skillet over medium-high heat. Add
catfish and cook until coating is golden brown and crispy and fish is
opaque in center, about 2 1/2 minutes per side.
Drizzle dressing over salad. Divide salad equally among 4 plates; top with
catfish and serve.
Market tip: To ensure that the fish is fresh, check for a firm texture, a
moist appearance, and a mild odor. To store, fish should be tightly
wrapped, refrigerated, and used within a day or two.
Contributor: Bon Appetit September 2004 p 188
| Ingredients:
8 Bunch(s) arugula
2 oranges; peeled, thinly sliced
2/3 Cup(s) red onion; thinly sliced
1/2 Cup(s) orange juice
2 Tablespoon(s) olive oil
2 Pinch(s) cayenne; divided
1/2 Cup(s) yellow cornmeal
4/23 Ounce(s) salt
1/2 Teaspoon(s) ground black pepper
1 1/4 Pound(s) catfish fillets
1/3 Cup(s) vegetable oil |
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