Sautéed Catfish Recipe with Louisiana Shrimp and Jalapeno Slaw

Fried catfish is very popular and can be found in restaurants all over the South and in other parts of the country as well.  Louisiana has great access to this fish through its own Sportsmen Paradise of fishing spots and our sister state of Mississippi, where most farmed and harvested catfish come from.

Catfish is the second most preferred group of fish among licensed Texas anglers, and blues rank third behind channel and flathead catfish. Like the channel cat, the blue catfish is considered an excellent food fish. Catfish is a lean protein source. One average fillet contains only 150 calories.

Fried Catfish is a favorite summer treat and catching catfish is as fun as eating them. Taking kids fishing for catfish is a fun and rewarding experience- just don't let those whiskers get near you!

Try this catfish dish at home and pair it with this savory cold slaw that has a real kick.

Sautéed Catfish Recipe
Catfish 4-6 6 oz. catfish filets
1 cup all-purpose flour
1 cup white cornmeal
¼ cup vegetable oil
Salt and pepper to taste
1 lb. boiled shrimp

To cook catfish filets mix flour and cornmeal together. Season catfish with salt and black pepper (a little cayenne too) and coat with the flour mix. Get the oil hot in a large sauté pan and cook catfish for about 4 minutes on each side over medium to high heat.

Shrimp and Jalepeno Slaw Recipe
1 cup mirliton cut in matchsticks
1 cup scallions julienne
1 cup kohlrabi cut in matchsticks
1 cup fresh turnips julienne
1 cup chopped spinach

To make the slaw, chop up the boiled shrimp (peel them first) and mix with the slaw vegetables.

Slaw Dressing
2 Tbsp minced jalapeno (seedless)
2 Tbsp red wine vinegar
1 Tbsp lemon juice
1 tsp Dijon mustard
1 tsp chopped capers
1 egg yolk
1 cup vegetable oil
Salt, pepper and cayenne to taste

For the dressing mix everything together except for the oil. You want to whisk in the oil slowly so that it will emulsify (come together). Mix the slaw and the dressing and serve along side the catfish.

Courtesy of Cochon Restaurant in New Orleans