Bayou Blues Pecan-Crusted Catfish Salad

Ingredients

• 4 U.S. farmed catfish fillets (about 5 oz each)
• 1 cup pecan halves, finely chopped
• 1/2 cup gluten-free panko
• 2 large eggs
• 1/4 cup buttermilk
• 1/2 cup cornmeal
• 2 ears fresh corn, husked
• 1 pint cherry tomatoes, halved
• 1/2 small red onion, thinly sliced
• 6 oz mixed baby greens
• 1/2 English cucumber, thinly sliced
• 1/4 cup fresh dill, chopped
• 1/4 cup mayonnaise
• 2 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 2 tbsp extra virgin olive oil
• 1 tbsp honey
• 1 1/2 tsp South Beach Select Blend
• Fresh ground black pepper, to taste
• Nonstick spray or 2 tbsp neutral oil for cooking

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment and lightly coat with nonstick spray.
2. Set a grill pan or cast iron skillet over medium-high. Char the corn, rotating every 2–3 minutes, until blistered all over (8–10 min). Cool, then slice kernels off the cob.
3. In a shallow bowl, whisk eggs and buttermilk. In a second bowl, mix pecans, gluten-free panko, and cornmeal.
4. Pat catfish fillets dry. Sprinkle both sides with 1/2 tsp South Beach Select Blend and black pepper.
5. Dip catfish in egg mixture, then coat in pecan-panko mix, pressing to stick.
6. Lay fillets on prepared sheet. Drizzle lightly with oil if desired. Bake 12–15 min until golden and crisp (internal temp 145°F). Let rest 5 min. Crispy, not soggy—you got me?
7. Meanwhile, in a small bowl, whisk mayo, Dijon, apple cider vinegar, olive oil, honey, 1 tsp South Beach Select Blend, a grind of pepper, and dill until smooth.
8. In a big ol’ salad bowl, toss greens, tomatoes, cucumber, onion, and charred corn with half the dressing.
9. Slice catfish fillets into hearty strips. Arrange over salad. Drizzle with more dressing. Ay, that needs more garlic, trust me—add a pinch if you like.
10. Serve immediately. DUNZO!
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