Crispy Cajun Catfish with Summer Vegetable Salad & Corn on the Cob

Crispy Cajun Catfish

with Summer Vegetable Salad & Corn on the Cob

40 MIN
4 Servings
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From the Test Kitchen

To accompany the zesty spices in our crispy, pan-fried catfish, we’re preparing a duo of delicious veggie sides. To make our cooling salad, we’re tossing crisp green beans and bright sweet peppers in a creamy, lemony dressing. (These flavors shine best when served at room temperature.) Corn on the cob tossed with basil and a little butter makes another simple, seasonal addition to the meal.
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  • Nutrition
    PER SERVING
  • Calories
    540 Cals (est.)
fresh
ingredients
Crispy Cajun Catfish with Summer Vegetable Salad & Corn on the Cob
Title

Crispy Cajun Catfish

Prepare the ingredients:
How To: Quarter and Deseed a Lemon
How To: Properly Salt Cooking Water
1 Prepare the ingredients:

Wash and dry the fresh produce. Remove the butter from the refrigerator. Heat a large pot of salted water to boiling on high. Snap off and discard the green bean stems. Peel and mince the garlic; smash with the side of your knife until it resembles a paste (or use a zester). Quarter and deseed the lemon. Cut out and discard the stems, ribs and seeds of the peppers, then cut crosswise into ¼-inch-thick pieces. Pick the basil off the stems; discard the stems. Remove and discard the corn husks and silks; halve the cobs.

2 Blanch the green beans:

Add the green beans to the pot of boiling water. Cook 5 to 7 minutes, or until bright green and slightly softened. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Refill the pot with salted water and heat to boiling on high.

Blanch the green beans:
Make the dressing:
How To: Season to Taste
3 Make the dressing:

While the green beans cook, in a small bowl, combine the mayonnaise, garlic paste and the juice of all 4 lemon wedges; season with salt and pepper to taste.

4 Make the salad:

In a large bowl, combine the blanched green beans, peppers, half the basil (tearing just before adding) and as much of the dressing as you’d like (you may have extra). Toss to thoroughly coat; season with salt and pepper to taste. Transfer to a serving dish.

Make the salad:
Coat & cook the catfish:
5 Coat & cook the catfish:

On a large plate, combine the flour and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be. Pat the catfish dry with paper towels; season with salt and pepper on both sides. Coat 1 side of each seasoned fillet in the flour-spice blend mixture (tapping off any excess). Transfer to a plate. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once hot enough that a pinch of the flour mixture sizzles immediately when added, add the catfish, coated sides down. Cook 3 to 5 minutes on the first side, or until lightly browned. Flip; cook 2 to 3 minutes, or until lightly browned and cooked through. Transfer to the serving dish with the salad.

6 Dress the corn & serve your dish:

While the catfish cooks, add the corn to the pot of boiling water and cook 2 to 3 minutes, or until bright yellow and slightly softened. Drain thoroughly and return to the pot. Off the heat, add the butter and remaining basil (tearing just before adding). Toss to thoroughly coat; season with salt and pepper to taste. Transfer to a serving dish. Serve the cooked catfish and salad with the dressed corn on the side. Enjoy!

Dress the corn & serve your dish:
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