From A Past Edition Of The New Orleans Menu Daily By Tom Fitzmorris Blackened Catfish Salad Although frying is by far the best way to prepare catfish, it's so inexpensive and available that it's hard to resist using it in other styles. I find that blackened catfish can be cooled off and then added to a salad with good effect. Blackening works best with the larger fillets that are less good for frying. To blacken fish properly requires a very hot skillet, which will throw off a lot of smoke and perhaps even a few flames when the butter-coated fish hits the pan. Be sure to have a good exhause fan going. Or blacken over an outdoor grill. 4 catfish filets, 8 oz. each 1 stick melted butter 1/2 cup blackened seasoning mix (see recipe) 2 bags spring mix salad 8-12 spears fresh asparagus, poached 8 wedges tomato 4 oz. crumbled feta cheese 8 oz. Creole mustard vinaigrette dressing (see recipe) 4 lemon wedges Blackened Seasoning Mix 3 Tbs. paprika 2 Tbs. salt 1 Tbs. garlic powder 1 tsp. cayenne pepper 2 tsp. white pepper 1 1/2 Tbs. black pepper 1 tsp. thyme leaves 1 tsp. oregano leaves 1. Heat a black iron skillet over high heat until it smokes all by itself. Turn the exhaust fan on. 2. While the skillet is heating, pass the fillets through the melted butter, and shake off the excess. Then generously sprinkle the blackened seasoning on both sides of each fillet (you can even dredge it through the seasoning if you like). 3. Place the fish in the skillet and sear it for a minute or two per side, depending on thickness. (Check to make sure the fish is done by piercing the thickest part with a kitchen fork. Hold it in the center for a few seconds, then carefully touch the fork to you lips. If the fork seems even a little warm, the fish is done.) 4. Let the fish cool for a few minutes, then cut into strips or large chunks. 5. Mix the feta cheese into the dressing. Toss the greens with the dressing, then place on a salad plate. Top with the asparagus, tomatoes, and catfish. Drizzle a little more dressing and lemon juice over all. Serves four entree salads. Click here for an index of recipes from past editions. © 2009 Tom Fitzmorris. All rights reserved. news@nomenu.com