Sautéed Catfish with Louisiana Shrimp and Jalapeno Slaw

Try this catfish dish at home, courtesy of Cochon. It is accompanied by a summery cold slaw that has a real kick


  • 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.


  • 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.


  • 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.


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