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Bowl of vegetables, rice and cuts of fried catfish.

Catfish Cobb Salad

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Sprinkle 2 catfish fillets with salt and pepper to taste.
  2. Stir together 1/3 cup yellow cornmeal and 1 tbsp. paprika in a shallow dish.
  3. Dredge fillets in cornmeal mixture.
  4. Coat fillets lightly with cooking spray.
  5. Heat canola oil in a nonstick pan over medium heat.
  6. Cook fish for 3 – 4 minutes on each side until fish begins to flake and is opaque throughout.
  7. Bring water to a boil in a small pot.
  8. Boil 2 eggs for 9 minutes.
  9. Cut cucumber, avocado, cherry tomatoes and eggs to your desired size.
  10. For your dressing, mix balsamic vinegar, dijon mustard, garlic, olive oil, salt and black pepper a bowl and stir.
  11. Once your catfish is cooked through, slice the fillets into strips or cubes of your desired size.
  12. Plate your Cobb salad and enjoy with a friend!