Pan-Fried Catfish with Arugula-Orange Salad Recipe

Pan-Fried Catfish with Arugula-Orange Salad Recipe

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Drizzle dressing over salad. Divide salad equally among 4 plates; top with catfish and serve.
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