Ingredients
Scale
- 2 catfish fillets
- 1/3 cup yellow cornmeal
- 1 tbsp. paprika
- 2 tbsp. canola oil
- Romain lettuce mix
- Bacon bits
- Bag of shredded carrots
- 1 Avocado
- Blue cheese crumbles
- 1 Cucumber
- Cherry tomatoes
- 2 Eggs
- 3 tbsp. balsamic vinegar
- 1 tbsp. dijon mustard
- 1 garlic clove; pressed / minced
- 1/3 cup olive oil
- 1/4 tsp. salt
- 1/8 tsp. black pepper
Instructions
- Sprinkle 2 catfish fillets with salt and pepper to taste.
- Stir together 1/3 cup yellow cornmeal and 1 tbsp. paprika in a shallow dish.
- Dredge fillets in cornmeal mixture.
- Coat fillets lightly with cooking spray.
- Heat canola oil in a nonstick pan over medium heat.
- Cook fish for 3 – 4 minutes on each side until fish begins to flake and is opaque throughout.
- Bring water to a boil in a small pot.
- Boil 2 eggs for 9 minutes.
- Cut cucumber, avocado, cherry tomatoes and eggs to your desired size.
- For your dressing, mix balsamic vinegar, dijon mustard, garlic, olive oil, salt and black pepper a bowl and stir.
- Once your catfish is cooked through, slice the fillets into strips or cubes of your desired size.
- Plate your Cobb salad and enjoy with a friend!
- Prep Time: 10
- Cook Time: 10