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Categories:
arugula oranges red onion orange juice olive oil cayenne pepper yellow cornmeal salt ground black pepper catfish fillets vegetable oil
Viewed: 35 - Published at: 8 years agoIngredients
- 8 cups arugula
- 2 large seedless oranges, peeled, thinly sliced
- 2/3 cup halved thinly sliced red onion
- 1/2 cup orange juice
- 2 tablespoons olive oil
- 2 pinches of cayenne pepper, divided
- 1/2 cup yellow cornmeal
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 1/4 pounds catfish fillets
- 1/3 cup vegetable oil
Method
- 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.
