Cornmeal-Crusted Catfish with Collards and Creole Mustard Vinaigrette

25 Jul

I’ve got a whole bunch of rockfish sitting in my freezer right now and I thought this would be a good way to use some of it. I’m pretty sure you could use just about any kind of white fish you wanted, just so long as you cut the fillets to the appropriate size.

I thought this turned out really good. I liked the crunchy cornmeal crust on the fish and the mustard-y vinaigrette with capers. I didn’t have creole mustard so I just used Dijon mustard with a couple splashes of Tabasco. This was my first time preparing and eating collard greens and I thought it was a success. Seth wasn’t such a big fan of them, but he doesn’t like brussels sprouts much either, so you be the judge.

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2 Responses to “Cornmeal-Crusted Catfish with Collards and Creole Mustard Vinaigrette”

  1. Rufus' Food and Spirits Guide July 26, 2011 at 7:59 am #

    That’s my kind of meal!

  2. Karen July 26, 2011 at 8:15 am #

    Hungry Mother, oh yes. Growing up in Texas originally, must of the local restaurants served cornmeal crusted fried catfish. Your dish brings back good food memories. Thank you for sharing.

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