Louisiana Catfish, Shrimp and Jalapeno Slaw

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!

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• For the Catfish

• 1  cup flour
• 1  cup white cornmeal
• 4 -6  ounces catfish fillets
• 1⁄8 teaspoon salt
• 1⁄2 teaspoon black pepper
• 1⁄4 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.