Pan-Fried Catfish With Arugula-Orange Salad Recipe

Name: Pan-Fried Catfish With Arugula-Orange Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

338

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 cups arugula, 2 large seedless oranges, peeled, thinly sliced, 2/3 cup halved thinly sliced red onion, 1/2 cup orange juice, and more.

Yes, Pan-Fried Catfish With Arugula-Orange Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pan-Fried Catfish With Arugula-Orange Salad

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